Chicken Kofta Curry

Discussion in 'NonVegetarian Kitchen' started by sapthu02, Jul 6, 2011.

  1. sapthu02

    sapthu02 Gold IL'ite

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    CHICKEN KOFTA CURRY

    Ingredients:
    chicken - 250 gms (boneless)
    Egg - 1
    Onions - 3 (chopped)
    tomatoes - 3 (made into a puree)
    thick coconut milk - 1 cup
    red chilli powder - 1 tsp
    oil - to fry
    corriander powder - 1/2 tsp
    garam masala powder - 1/2 tsp
    turmeric powder - 1/2 tsp
    bay leaf, cloves, cinnamon, cardamom - 2 each



    To marinate:
    red chilli powder - 1/4 tsp
    ginger garlic paste - 1 tsp
    salt - 2 pinches
    turmeric powder - 1/4 tsp
    onion - 1 (chopped)
    corriander leaves - 1 tbsp (finely chopped)
    garam masala - 1/4 tsp



    Method:
    Kofta Marination:
    - add the onion and chicken and mince it in a mixie
    - make sure that the water is well drained before you do this as we dont want any more moisture, else you cannot make koftas.
    - add ingredients "to marinate" and mix well
    - add 1 egg and mix well and allow that to marinate for min 1 hr.
    - if you are in a hurry, you can leave this to marinate in the fridge


    For gravy:
    - add oil in a pan
    - grind the onions to a fine paste
    - add salt and turmeric powder
    - allow this to cook until the oil oozes out of the mixture
    - add the tomato puree and ginger garlic paste
    - add the red chilli powder, corriander powder and garam masala
    - mix well and allow that to cook till it forms a paste
    - and the paste should give out the oil
    - in a muslin cloth add the bayleaf, cinnamon, cardamom, cloves and tie it up
    - add this cloth bag into the onion mixture and add some water
    - when the water comes to a boil add the coconut milk and allow that to cook for 2 mins
    - now make small balls out of the kofta and add them slowly into the gravy
    - ensure that you dont mix the gravy and the gravy is not in a very higgh flame
    - when you add all the koftas in, close the pan with a lid and allow that to cook in slow flame for 15 - 20 mins
    - remove the lid, check for taste and check if the koftas are well cooked.
    - then sprinkle some corriander leaves on top and remove the spice bag from the curry


    Serve with rice/ dosa/ idli / puttu/ string hoppers (idiyappam).


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