Chicken Kofta Curry

  • Time
    40 mins
  • Servings
    2
  • Nutrition
    500 Per Serving

Koftas are fried meatballs found in South Asian, Central Asian and Balkan cuisines. They are usually made with minced meat, cheese or vegetables. In India, koftas are often cooked in a creamy sauce or curry.

 

Our version of chicken koftas are light and aromatic. They are first lightly fried before they are braised in a tomato and nut based curry. This decadent dish is an all time favorite so do not be surprised if there aren’t any leftovers.

Kitchen Tools

  • Large Frying Pan
  • Medium Pot
  • Pan or Toaster Oven
  • Oil
  • Salt

Ingredients

Instructions

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1.

Wash and finely chop the cilantro leaves. In a medium bowl mix the ground chicken, cilantro, breadcrumbs, cumin seeds, half of the onions, and 2 teaspoons of salt. Form 7-8 balls out of the mixture.

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2.

In a large frying pan over medium-high heat add enough oil to cover the bottom of the pan (about ½ a cup). When you begin to see wisps of smoke, add the chicken balls making sure they do not touch each other. Fry the balls on all sides until golden brown all over. Allow to drain on a towel.

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3.

In another sauce pot over medium heat, add 1 teaspoon of oil or butter, the rest of the chopped onions, and the ginger-garlic paste. Cook for 5 minutes until brown.

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4.

Stir in the tomato paste, all the spice powders, and salt to taste. Cook to 2-3 minutes until a thick sauce forms.

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5.

Stir in the cashew paste and ¼ cup of water (you can add more if you prefer a thinner sauce). Add the fried chicken balls into the sauce, cover, and simmer on low for 15 minutes. Meanwhile, dice the cucumber and the tomato. Toss vegetables with the juice of half the lemon and half of the chaat masala.

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6.

Toast the flatbread in a pan or toaster oven with a few drops of oil spread on each side. Remove the Chicken Kofta Curry from the heat and serve with hot bread and cool vegetable salad.

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