Chicken kofte made with minced chicken, herbs, spices, and breadcrumbs, lightly fried and simmered in a rich onion, tomato, and cream-based curry. Finished with kasuri methi, garam masala, and fresh coriander for a flavorful family-style meal.
- Serves: 6 People
- Prep Time: 25 minutes
- Cooking: 45 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 1 kg Chicken mince
- 2 medium Onions, finely chopped
- 1 tablespoon Garlic, chopped
- 1 tablespoon Ginger, chopped
- 1 tablespoon Green chillies, chopped
- 1 small bowl Fresh coriander leaves
- 1 large Egg
- 4 slices Bread, made into breadcrumbs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Turmeric powder
- 1 teaspoon Kashmiri chilli powder
- 4 tablespoons Cooking oil
- 1 teaspoon Cumin seeds
- 2 small Bay leaves
- 2 whole Black cardamom pods
- 2 whole Green cardamom pods
- 1 teaspoon Asafoetida (hing)
- 1 tablespoon Garlic for gravy
- 1 tablespoon Ginger for gravy
- 400 g Tinned tomatoes
- 150 ml Double cream
- 1 tablespoon Turmeric powder for gravy
- 1 teaspoon Kashmiri chilli powder for gravy
- 1 tablespoon Coriander powder
- 1 whole Green chilli
- 2 pints Water
- 1 tablespoon Kasuri methi
- 1 tablespoon Garam masala
- 2 tablespoons Fresh coriander for garnish
For Dressing
Nutritional Information
-
Calories
465 kcal -
Fat
27 g -
Carbohydrates
14 g -
Protein
38 g -
Fiber
3 g -
Sugar
5 g -
Sodium
720 mg
Procedure
-
10 minutesMark As Complete
Prepare the Kofte Mixture
Place the chicken mince in a large mixing bowl and break it apart. Add the chopped onions, garlic, ginger, green chillies, and fresh coriander leaves. Mix everything thoroughly so the aromatics are evenly distributed throughout the mince.
-
5 minutesMark As Complete
Season and Bind
Add the egg and breadcrumbs to the chicken mixture. Season with salt, black pepper, turmeric powder, and Kashmiri chilli powder. Mix well until the ingredients form a cohesive mixture that can easily hold its shape.
-
10 minutesMark As Complete
Shape the Kofte
Lightly oil your hands and shape the seasoned chicken mixture into evenly sized balls. Arrange them on a tray and continue until all of the mixture has been used. Keeping the kofte uniform helps them cook evenly later.
-
12 minutesMark As Complete
Fry the Kofte
Heat oil in a wok or deep frying pan over medium heat. Fry the kofte in batches until lightly golden brown on all sides, turning carefully as they cook. Remove them once they are half cooked, as they will finish cooking in the gravy.
-
5 minutesMark As Complete
Prepare the Tempering
Heat oil in a large pan and add the cumin seeds, bay leaves, black cardamom, and green cardamom. Allow the spices to crackle and release their aroma. Add the chopped onions, hing, and salt, then cook until the onions soften and begin releasing oil.
-
10 minutesMark As Complete
Build the Gravy Base
Add the garlic and ginger to the onions and cook for several minutes until fragrant. Stir in the tinned tomatoes and double cream, then add turmeric powder, Kashmiri chilli powder, coriander powder, and the green chilli. Cook the mixture until the oil begins separating from the masala.
-
10 minutesMark As Complete
Simmer the Curry
Pour in the water and stir thoroughly to create the curry gravy. Bring the mixture to a gentle boil, then cover with a lid and simmer so the flavors combine and the sauce develops a smooth consistency.
-
10 minutesMark As Complete
Cook the Kofte in the Gravy
Add the partially cooked chicken kofte to the simmering gravy. Crush the kasuri methi between your palms and stir it into the curry. Reduce the heat to low and cook gently until the kofte are fully cooked and have absorbed the flavors of the sauce.
-
3 minutesMark As Complete
Finish and Serve
Stir in the garam masala and fresh coriander just before serving. Allow the curry to rest briefly so the spices settle into the sauce. Serve hot with naan, roti, or steamed rice.
