Chicken Kofta Curry
2021-02-14- Cuisine: Indian
- Course: Main Course
- Skill Level: Advanced
-
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- Servings: 6
- Prep Time: 15m
- Cook Time: 25m
- Ready In: 40m
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
-
Calories
117 -
Carbohydrates
7g -
Fat
2g -
Protein
18g -
Serving Size
100g
Chicken Kofta curry is prepared with minced meat or kheema that is blended with Indian spices and made into small lemon sized balls which are cooked in a paste of poppy seeds and dried coconut.
Ingredients
- 500 Grams Chicken Keema
- 1/2 Teaspoon Turmeric Powder
- 1 Teaspoon Chili Powder
- 1 Teaspoon Salt
- 1 Tablespoon Ginger Garlic Paste
- 1 Tablespoon Lemon Juice
- 3 Teaspoons Roasted Chana Dal
- 2 Teaspoons Coconut Powder
- 6-7 Elachi
- 1 Teaspoon Poppy Seeds
- 2 Teaspoon Sesame Seeds
- 1 Teaspoon Chironji
Method
Step 1
Dry roast 1 teaspoon poppy seeds, 2 teaspoons sesame seeds, 2 teaspoons coconut.
Step 2
Take all dry roasted ingredients in a grinder and add 1 teaspoon chili powder, 1 teaspoon salt, 3 tablespoons roasted chana dal, 1 teaspoon chironji and make a fine powder.
Step 3
Take the powder Into a bowl, add ginger-garlic paste, and 1/2 cup water and make a paste.
Step 4
Mix half of the paste into the chicken keema.
Step 5
In a pan, add oil (don't turn on the stove).
Step 6
Apply some oil to the hands and make balls & put them in the pan.
Step 7
Turn ON the stove and close the lid, cook for 3 minutes, turn them slowly.
Step 8
Close the lid and cook for another 2 minutes.
Step 9
Add 1 cup water to the rest of the ground paste and make it a liquid consistency.
Step 10
Add the liquid to the balls & mix well. Close the lid and cook for 5 minutes, stirring occasionally.
Step 11
Cook until the gravy is thick & add one tablespoon lemon juice, mix it well and turn off the stove.