Melt-in-Your-Mouth Chicken Kofta Curry (Grandmother’s Recipe)
1 hour
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About Melt-in-Your-Mouth Chicken Kofta Curry (Grandmother's Recipe)
Transport yourself to the heart of Mughal cuisine with this Chicken Kofta Curry. Imagine succulent chicken meatballs, fragrant with spices, swimming in a luxuriously creamy coconut gravy.This family recipe, passed down through generations, evokes the warmth of tradition in every bite. The comforting flavors pair perfectly with warm chapatis, making it an ideal dish for a satisfying lunch or a memorable dinner.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Chicken Kofta
- 500 gm Chicken ground
- 1 inch Coconut fresh, piece
- 2 tbsp Ginger ginger-garlic paste
- 2 tbsp Gram Flour besan, roasted
- 1 tbsp Chili Powder red
- 1 tbsp Coriander ground
- 1 tbsp Cumin ground
- 1 tsp Turmeric Powder
- 1.5 tsp Salt or to taste
- 1 tsp Garam Masala
- 1 tbsp Coriander Leaves chopped, fresh
- 1 tbsp Mint Leaves chopped, fresh
For the Gravy
- 4 medium Onions chopped
- 2 Chillies green, optional
- 4 tbsp Oil for frying
- 1 tsp Cumin Seeds
- 2 Cardamoms green
- 4 Cloves
- 1 tsp Chili Powder red
- 1 tsp Coriander ground
- 1 tsp Cumin ground
- 1 tsp Turmeric Powder
- 1.5 tsp Salt or to taste
- 2 cup Water
- 0.25 cup Coriander Leaves chopped, for garnish, fresh
- 0.25 cup Mint Leaves chopped, for garnish, fresh
Instructions
- In a food processor or grinder, combine the ground chicken and fresh coconut. Grind until a smooth paste forms.
- Transfer the chicken-coconut mixture to a mixing bowl. Add the ginger-garlic paste, roasted chickpea flour, red chili powder, ground coriander, ground cumin, turmeric powder, salt, garam masala, chopped coriander leaves, and mint leaves. Mix thoroughly until everything is well combined.
- Cover the bowl and refrigerate for at least 2 hours. This allows the flavors to meld and the koftas to firm up.
- Heat the oil in a large skillet or kadai over medium heat. Once hot, gently drop spoonfuls of the chicken mixture into the oil, shaping them into small round koftas.
- Fry the koftas until they are golden brown and cooked through, turning them occasionally to ensure even browning. Remove the koftas from the skillet and set aside.
- In the same skillet, add the chopped onions and sauté until softened and translucent.
- Add the cumin seeds, green cardamoms, and cloves. Sauté for a minute until fragrant. This blooming of spices enhances their flavor.
- Add the red chili powder, ground coriander, ground cumin, turmeric powder, and green chilies (if using). Sauté for another minute.
- Gently add the fried koftas to the gravy, ensuring not to break them.
- Pour in the water and salt. Bring the gravy to a simmer, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, allowing the koftas to absorb the flavors of the gravy.
- The curry is ready when the oil starts to separate from the gravy, indicating that the flavors have melded beautifully.
- Garnish with fresh coriander and mint leaves. Serve hot with warm chapatis.
Recipe Notes
Good To Know
- For extra tender koftas, mix a small amount of soaked and squeezed bread or besan (chickpea flour) into the chicken mixture. This helps bind the meatballs and keeps them moist during simmering.
- If you prefer a richer, creamier gravy, stir in a tablespoon of cashew paste or ground almonds along with the coconut. This enhances the Mughlai texture and flavor profile.
- Shape the koftas with wet hands to prevent sticking, and briefly chill them in the refrigerator before cooking. This helps them hold their shape when simmered in the curry.
- Chicken Kofta Curry can be made ahead. Store koftas and curry separately in the refrigerator, then gently reheat and combine just before serving to maintain the meatballs’ tenderness.
Expert Tips
- For a smokier flavor, try grilling the koftas briefly before adding them to the curry.
- Adjust the spice level by adding more or less chili powder to the curry base.
- Garnish the finished dish with fresh cilantro and a dollop of yogurt for added freshness and flavor.
Storage Instructions
- Store leftover koftas and curry separately in airtight containers in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, ensuring not to overcook the koftas.
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Recipe Nutrition
Calories: 158kcalCarbohydrates: 8gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 1710mgFiber: 1gSugar: 2g
Murtuza Kagalwala
Articles: 9
4 Comments
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Looks so wonderful! Thanks for posting.
Looks so yummy! Excited to make it.
This looks so tasty! Thank you.
This is so tempting! Can’t wait to cook it.