Chicken Kofta Curry

Ingredients:

For the koftas:

500 gm. Chicken mince
1 tsp. Ginger paste
1 tsp. Garlic paste
2 tbsp. Gram flour, roasted
½ tsp. Cumin powder
1- Black cardamom, powdered
½ tsp. Fennel powder
1 tsp. Garam masala powder
½ tsp. Black pepper powder

2 tbsp. Coriander leaves, finally chopped

Salt to taste

For the curry:

3 tbsp. Butter

1 tbsp. Oil
2- Bay leaves
4- Cloves
2- Green cardamoms

1 inch piece of Cinnamon
1- tsp. Black cumin seeds
1- tsp. Ginger paste
1- tsp. Garlic paste
1- Onion, grated
2 tsp. Red chili powder
¼ tsp. Turmeric powder
2 tsp. Coriander powder
4- Tomatoes,  pureed
4- cup- Chicken stock
Salt to taste
4 tbsp. Fresh cream

Method:
1. Mix well all the ingredients under kofta and divide this into 10-12 balls.

2. Heat the butter and oil in a heavy-bottomed pan and fry the bay leaves, cloves, green cardamom, cinnamon and black cumin till aromatic.

3. Add the ginger paste, garlic paste and the grated onions, fry for about 5 minutes or till the onions are golden brown.

4. Add all the spice powders and fry for a few seconds.

5. Add the pureed tomatoes and simmer for about 5 minutes.

6. Add the chicken stock and salt to taste, bring to a boil.

7. Add the chicken kofta balls one by one and shake the pan gently to stir (do not use a ladle to stir lest the koftas break). Cook over low heat for about 20 minutes or till the meat balls are cooked through and the curry thickens.

8. Put off the heat and stir in the fresh cream and serve.

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Kofta Curry (Curried Meatballs)

Ingredients:

750 gm. Mutton mince

2 medium- Onion, finely chopped

2 medium- Tomatoes, chopped finely

1 cup- Yogurt

1 tsp. Ginger-Garlic paste

½ tsp. Cumin powder

1 tsp. Coriander powder

¼ tsp. Turmeric powder

½ tsp. Paprika powder

1 tsp. Red chili powder

1 tsp. Garam masala powder

½ tsp. Sugar

2 bay leaves
2 cloves
4 green cardamoms

3 tbsp. Oil

Salt to taste

Coriander leaves for Garnish

For marinade:

1 tsp. Ginger, crushed

1 tsp. Garlic, crushed

2- Green chili, crushed

½ tsp. Black pepper powder

½ tsp. Red chili powder

1- Egg white

2 tbsp. Coriander leaves, finally chopped

1 tsp. Salt

Method:

1. In a bowl mix together ginger, garlic, green chili, black pepper powder, red chili powder, egg white, coriander leaves, salt with the mutton mince. Do not over work the meat as that will result in hard meatballs when cooked. Use a fork to mix in the ingredients with the meat rather than smashing them with fingers.

2. Form the meat into round balls, the recipe should yield about 20-25 balls. Cover them with a plastic wrap and chill for at least 1hour.

3. Heat oil in a deep base pan; add the onions with salt saute till the onions turn light brown in color.

4. Add the tomatoes, ginger-garlic paste, bay leaves, cloves, cardamom and saute for about 5-6 min.

5. Add cumin powder, coriander powder, turmeric powder, paprika powder, red chili powder, garam masala powder and the sugar, stir to combine.

6. Add ½ cup of hot water and simmer on med heat for about 6-10 min, till the tomatoes turn soft.

7. Remove the pan from top of the heat and stir in the yogurt. If you add the yogurt to the pan while keeping it on heat, the yogurt will break. Return the pan to the heat add 1 cup of hot water.

8. Take the meatballs out of the fridge and gently place each onto the sauce, cover and simmer on low heat for about 30- 35 minutes, until meatballs are evenly browned and tender.

9. The final gravy will be thick and rich, garnish with coriander leaves.

10. Serve with naan/flat bread and a salad.

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