Chicken Kofta Curry2021-02-14
- Servings: 6
- Prep Time: 15m
- Cook Time: 25m
- Ready In: 40m
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This information is per serving.
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.
- 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
Dry roast 1 teaspoon poppy seeds, 2 teaspoons sesame seeds, 2 teaspoons coconut.
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.
Take the powder Into a bowl, add ginger-garlic paste, and 1/2 cup water and make a paste.
Mix half of the paste into the chicken keema.
In a pan, add oil (don't turn on the stove).
Apply some oil to the hands and make balls & put them in the pan.
Turn ON the stove and close the lid, cook for 3 minutes, turn them slowly.
Close the lid and cook for another 2 minutes.
Add 1 cup water to the rest of the ground paste and make it a liquid consistency.
Add the liquid to the balls & mix well. Close the lid and cook for 5 minutes, stirring occasionally.
Cook until the gravy is thick & add one tablespoon lemon juice, mix it well and turn off the stove.