½ Teaspoon Garam Masala Powder (Cinnamon, Cardamom, Cloves)
1 Tablespoon Lemon Juice
2 Tablespoons Cilantro (Coriander) leaves chopped
5 Tablespoons Onion Chopped
1 Teaspoon Coriander Powder
2 Tablespoon Maida (All Purpose Flour)
Salt (as per taste)
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For The Gravy (List B)
6 Tablespoons Vegetable Oil
2 Bay Leaves
3 Whole Dry Red Chili
3 -4 Pieces of Cinnamon Stick
4 Pieces of Cloves
4 Pieces of Cardamoms
3 Tablespoons Fried Onion Paste (See Notes)
2 Tablespoons Onion Chopped
1 Tablespoon Green Chili Paste
1 Tablespoon Garlic Paste
1 Tablespoon Ginger Paste
1 Teaspoon Red Chili Powder
1 Teaspoon Turmeric Powder
¼ Teaspoon Cumin Powder
¼ Teaspoon Coriander Powder
1 Medium Size Tomato
2 Tablespoons Tomato Purée
2 Tablespoons Yogurt/Curd
½ Teaspoon Garam Masala Powder (Cinnamon, Cardamom, Cloves)
½ Teaspoon Lemon Juice
Salt (as needed)
Sugar (as per taste)
Instructions
Put minced chicken (keema) in a bowl and add all the spices listed in List A.
Mix them well and make medium sized ball with the chicken and keep them aside.
Now take water in a bowl and heat in medium to high flame. Once the water starts boiling, drop the Chicken balls one by one. Let the chicken ball be cooked until they start floating on the water.
Heat a skillet/cooking pan in a medium flame and put 3 Tablespoons of Vegetable Oil and shallow fry all the chicken balls.[the_ad id="2092"]
Take 6 Tablespoons of Vegetable Oil in a skillet and heat in medium flame.
Once the oil is hot, add Bay Leaves, whole Dry Red Chili, Cinnamon, Cardamom, Cloves (whole).
When the aroma of the spices starts to come out, add fired Onion paste, chopped Onion, Green Chili Paste, Ginger & Garlic Paste. Sauté them for 3-5 mins.
Add the Red Chili Power, Turmeric Powder, Cumin Powder & Coriander Powder. Sauté them for 2-3 mins.
Then add the chopped Tomato, Tomato puree, Salt & Sugar. Stir them until the chopped tomato has been cooked.
Next, add the Yogurt and stir until the gravy starts extracting oil.
Now finally add the Chicken Balls and mix them well for few mins.
Add half Cup of warm water, reduce the flame to low-medium and cover the skillet with a lid for 2-3 mins.
Now your Chicken Kofta Curry is almost ready.
Add ½ Teaspoon Lemon Juice & ½ Teaspoon Garam Masala Powder before serving.
Notes
Fried Onion Paste - Cut the Onion in dice shape and fry it in oil with low-medium heat. Once they are transparent blend them in the mixture to make a paste.
Once the chicken balls start floating you would know they have been boiled. You can then take them out of the water and keep them aside.
I have only ½ Cup of water to make the gravy, don't add too much of water. Also use only boiled water.
Nutrition Information
Serving size: 4
Recipe by Fun Love and Cooking at https://www.funloveandcooking.com/chicken-kofta-curry-recipe/