Chicken Kofta Curry

Prep time: 20 -25 mins I Cooking time: 45 - 50 mins I Serving: 3 - 4

Ingredients for Kofta :

½ kg /500 gms / 1.1 lb Chicken, minced

1.5 tsp Salt

1 tsp Black Pepper Powder

1 tsp Red Chilli Powder

1 tsp Garlic, minced

1 Onion medium sized, finely chopped

2 tbsp Fresh Coriander, finely chopped

Ingredients for Spice Powder Mix (garam masala) :

2 Red Chilli (dried & whole)

1 Star Anise

1 Black Cardamom

1.5 tsp Cumin Seeds

1.5 tsp Coriander Seeds

Ingredients for Curry 2 Onions large sized, chopped

1 tbsp Garlic, minced

1 Green Chilli, chopped (optional)

¾ th cup / 180 gms Tomato Puree

1.5 tsp Turmeric Powder 2 tsp Red Chilli Powder Salt to taste 1.5 cups / 350 ml Water 4 tbsp / 60 ml Veg Oil (shallow frying + gravy)

Coriander leaves to garnish(optional)

Method for frying Kofta :

In a large bowl add minced chicken + salt + black pepper powder + Red Pepper powder + minced garlic + chopped onions + chopped coriander. Mix all the ingredients until combined.

To the pan add all the spices mentioned under the spice powder list. Dry roast all the spices until fragrant for 3-4 min on low-medium heat

Once done add all the roasted spices to a mortar pestle and grind to a powder. Keep aside for later use

Make equal sized koftas

Heat veg oil in a kadai / pan and shallow fry the koftas in batches until light golden in colour on low-medium heat. Drain on absorbent paper and set aside. Keep changing sides for even cooking Method for Curry : To the remaining oil add onions and sauté for 3-4 min on medium heat

To the pan add minced garlic + chopped green chillies and stir for 4-5 mins till onion colour changes to golden brown

Once the onion turns golden brown add tomato puree and stir for another 4-5 min on low-medium heat

To the pan add turmeric + red chilli powder + salt. Mix well

To the pan add koftas + grounded spice powder and mix well with the masala

Add water and mix well. Cover and let it simmer for 10-15 min until gravy thickens on low-medium heat

Switch off the gas and garnish with coriander

Time to taste:)

Serve hot with Naan, paratha, rice