The koftas (meatballs) in this dish can be made with mutton also. It makes a great meal when served with vegetable polao and salad.
To make Chicken Kofta, take the chicken keema in a soup strainer, wash and remove excess water. Add half of chopped onions, ginger garlic paste, chopped red chilli, besan, 1 tbsp mustard oil, salt and turmeric. Add the egg into this mixture and mix well. Keep covered for 15 minutes.
Take some water in a small bowl. Wet your hand and make small round balls of keema mixture and fry in hot oil till golden brown.
To make the gravy, heat mustard oil in a clean pan. You can add a tsp of ghee as well to get nice aroma. Now add Bayleaf, red chilli, clove, chinnamon and cardamom.
Add remaining chopped onion and garlic paste and fry well.
Mix turmeric powder, salt, sugar, kasmiri chilli powder, whipped curd and ginger paste in a bowl with 2 tbsp water, add this to the kadai. Fry till oil comes out of the masalas. You may need to sprinkle some water to avoid masalas from burning.
Add 2 cups of water and when it starts boiling, add the fried koftas carefully. You may add the whole onions at this stage.
stir gently so as not to break the meatballs.
Boil over high heat till the gravy thickens and koftas become soft. Adjust the seasoning. Serve with pulao or roti.
Ingredients
- Chicken Keema - 250 gms
- Onion - 3 - chopped finely
- Garlic Paste - 2 tsp
- Ginger Paste - 2 tsp
- Whole Small Onions - 2-3(Optional)
- Fresh Red Chilli - 2
- Kasmiri Chilli Powder - 1 tbsp
- Curd - 1 tbsp
- Egg - 1
- Besan - 1 tbsp
- Whole Garam Masala & Bay Leaves
- Salt and Turmeric - As per Taste
- Sugar - 1 tsp
- Mustard Oil - 2 tbsp + for frying
To make Chicken Kofta, take the chicken keema in a soup strainer, wash and remove excess water. Add half of chopped onions, ginger garlic paste, chopped red chilli, besan, 1 tbsp mustard oil, salt and turmeric. Add the egg into this mixture and mix well. Keep covered for 15 minutes.
Take some water in a small bowl. Wet your hand and make small round balls of keema mixture and fry in hot oil till golden brown.
To make the gravy, heat mustard oil in a clean pan. You can add a tsp of ghee as well to get nice aroma. Now add Bayleaf, red chilli, clove, chinnamon and cardamom.
Add remaining chopped onion and garlic paste and fry well.
Mix turmeric powder, salt, sugar, kasmiri chilli powder, whipped curd and ginger paste in a bowl with 2 tbsp water, add this to the kadai. Fry till oil comes out of the masalas. You may need to sprinkle some water to avoid masalas from burning.
Add 2 cups of water and when it starts boiling, add the fried koftas carefully. You may add the whole onions at this stage.
stir gently so as not to break the meatballs.
Boil over high heat till the gravy thickens and koftas become soft. Adjust the seasoning. Serve with pulao or roti.
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