CHICKEN KEEMA KOFTA CURRY/ CHICKEN KOFTA CURRY/ CHICKEN MEAT BALLS CURRY

 CHICKEN KEEMA KOFTA CURRY OR CHICKEN KOFTA CURRY OR CHICKEN MEAT BALLS CURRY is a delicious chicken recipe made with minced chicken, tomato, curd, onion and some Indian spices. It is a flavor packed chicken curry in which chicken keema balls or koftas shimmer in onion- tomato gravy and flavored with aromatic spices.

Chicken kofta curry is an authentic mughlai recipe popularly made during the festival of Eid. This curry is made in different ways. Some makes it without frying the kofta. They toss raw keema balls into the gravy. This also tastes good. They cook the keema balls thoroughly in the gravy.

Here I have made chicken kofta curry by using some basic masalas and curd. I have deep fried the keema balls. You can fry the balls or kofta in appam pan also by using little oil.

This chicken kofta curry wil goes well with roti, parantha, naan, puri and any Indian breads and it also goes well with rice.

YOU CAN TRY MY LAUKI KE KOFTA RECIPE

INGREDIENTS FOR CHICKEN KOFTA CURRY RECIPE: 

FOR MAKING KOFTAS FOR CHICKEN KOFTA CURRY: 

1. Minced chicken or chicken keema – 500 grams

2. Roasted chana powder – 4 tbsp

3. Ginger –garlic paste-2 tsp

4. Green chili -2

5. Onion-1

6. Coriander leaves-2 tbsp

7. Cashew and almond paste-2 tsp

8. Coriander powder-1 tsp

9. Red chili powder-1 tsp

10. Turmeric powder- ½ tsp

11. Cumin powder- ½ tsp

12. Garam masala powder – ½ tsp

13. Black pepper powder- ½ tsp

14. Kasoori methi- 1 tsp

15. Salt

16. Oil for frying koftas

FOR MAKING GRAVY OF CHICKEN KOFTA CURRY: 

1. Onion-1(chopped)

2. Ginger – garlic paste-2 tbsp

3. Coriander powder- 1 tsp

4. Cumin powder- ½ tsp

5. Kashmiri red chili powder-1 tsp

6. Red chili powder – 1 tsp

7. Turmeric powder – ½ tsp

8. Garam masala – ½ tsp

9. Tomato paste- ½ cup

10.   Curd – ½ cup

11.   Kasoori methi- 1 tsp

12.   Green chili -3(slit)

13.   Salt

14.   Oil

15.   Chopped coriander leaves- 2 tbsp(for garnishing)

 

INSTRUCTIONS FOR MAKING CHICKEN KOFTA CURRY: 

FOR MAKING KEEMA KOFTAS FOR CHICKEN KOFTA CURRY: 

1. In a blending jar take one roughly chopped onion, green chilies and coriander leaves with chicken keema. Grind it and make a course paste.

2. Transfer the paste in a big bowl. Add roasted chana powder or roasted besan and all ingredients I have listed above for making koftas in it and mix well by using hand.

3. Brush little oil on your palm and take small portion of keema and make ball out of it. Similarly make balls one by one with all keema and keep on a plate.

4. Heat oil in a kadhai or pan. Let the oil become moderately hot. Add koftas one by one in the oil and fry till it becomes golden brown and cooked evenly from all sides. (This step is optional. You can add the raw chicken balls in the gravy and cook it till it completely cooked. It also gives good taste)

5.  Transfer the fried koftas into a plate and keep aside.

FOR MAKING GRAVY FOR CHICKEN KEEMA KOFTA CURRY:

1. Heat 4 to 5 tbsp oil in a kadhai or pan. Add chopped onion and saute till it becomes light brown. Then add ginger- garlic paste and fry till the raw smell of ginger and garlic gone away.

2. Add coriander powder, cumin powder, Kashmiri red chili powder, red chili powder, turmeric powder and fry for 2 to 3 minutes by adding little water time to time.

3. Add curd and fry the masala for a while. Then add green chilies and tomato paste. Fry the masala till it leaves oil from surface. Add kasoori methi and garam masala and mix well.

4. Add 3 cups of water and let it boil. Add fried koftas in the boiling gravy and cover the lid of the kadhai. Let the koftas simmer in the gravy for 5 to 6 minutes.

5. Remove the lid and check the consistency of the gravy. If the gravy is in required consistency, then transfer it to a serving dish and garnish with chopped coriander leaves.

6. Serve hot with roti or paratha or naan or any form of rice.

How to make chicken keema kofta curry with step by step photos:

STEP-1: wash minced chicken and squeeze out water from it completely.

STEP-2:  Roughly chopped onion, coriander leaves and green chilies.

 STEP-3:  take minced chicken, onion, coriander leaves and green chilies in a grinder jar and grind it till it becomes a dough form. Transfer it to a big bowl.

STEP-4:  add roasted chana powder or roasted besan in it.

STEP-5:  Add salt, coriander powder, red chili powder, cumin powder, amchur powder, black pepper powder, kasoori methi, turmeric powder, garam masala and mix well.

STEP-6:  Add ginger- garlic paste, cashew paste and almond paste.

STEP-7:  mix all ingredients nicely by using hand.

STEP-8:  Take little oil and rub on palm. Take some keema mix and make small ball out of it. With similar process make all koftas or keema balls and keep on a plate.

STEP-9:  Heat oil in a pan or kadhai.

STEP-10:  when the oil become hot add chicken balls in it and fry them till it become golden brown and cooked evenly from all sides.

STEP-11:  Transfer the fried koftas into a plate and keep aside.

STEP-12:  Heat 4 to 5 tbsp oil in a kadhai .

STEP-13:  add chopped onion in it and saute till the onions turned light brown.

STEP-14:  Add ginger –garlic paste and fry for a while.

STEP-15:  Add coriander powder, cumin powder, Kashmiri red chili powder, red chili powder, turmeric powder.

STEP-16:    Fry the masala for 2 to 3 minutes by adding little water time to time.

 STEP-17:  Add curd and fry the masala for a while.

 STEP-18:  Add slit green chilies and mix well.

STEP-19: Add tomato paste and fry the masala till it cooked properly.

STEP-20:  Then add kasoori methi and garam masala and saute for a while.

STEP-21:  Add 3 cups of water and let it comes to a boil.

STEP-22: Add fried koftas in the boiling gravy.

STEP-23:   Cover the lid of the kadhai and let the koftas simmer in the gravy for 5 to 6 minutes.

STEP-24:   Remove the lid and check the consistency of the gravy after 5 minutes.

STEP-25:  If the gravy is in required consistency, then transfer it to a serving dish and garnish with chopped coriander leaves.