Chicken Kofta Curry, an Indian cuisine, is made by shaping ground chicken into small balls and then simmering it in a flavourful gravy made with a blend of spices giving them a unique and complex flavour that will leave you craving for more.
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Place the bread slice in a food processor and pulse until it becomes fine crumbs. Set aside.
In a large mixing bowl, combine the chicken mince, chopped onion, mashed potato, bread crumbs, coriander powder, ginger garlic paste, chopped green chilli, red chilli powder, garam masala, egg, coriander leaves and salt.
Mix well and let it rest in the refrigerator for at least an hour.
Form the mixture into small lemon size balls/koftas.
Heat oil in a deep pan over medium-high heat.
Carefully add the chicken balls/koftas to the hot oil and fry until golden brown and cooked for about 5-7 minutes.
Remove the balls/kofta from the oil with a slotted spoon and drain them on paper towels.
In a mixing bowl, combine curd, coriander powder, black pepper powder, chilli flakes, garam masala, cumin powder and turmeric. Mix everything until well combined. Set the bowl aside for later use.
In a wok/karahi, heat oil over medium-high heat. Add bay leaves, cinnamon stick, green cardamom, chopped onions, and ginger garlic paste. Cook for 3-4 minutes until the onions are slightly golden brown. Add Kashimiri red chilli powder and stir.
Add the tomatoes and lemon juice and mix well. Cook the mixture for 4-5 minutes or until the oil starts to surface.
Add the curd mixture and continue stirring until it is well mixed.
Cook the mixture for 4-5 minutes. Adjust the consistency of the gravy by adding water as required and bringing it to a boil.
Reduce the heat and simmer for 10-15 minutes. Stir occasionally.
Add kasuri methi and cream and fresh coriander leaves.
Add the fried chicken balls/kofta, and simmer for 5 minutes.
Garnish with chopped cilantro and serve hot with rice or naan.
Mix the chicken ball/kofta mixture well, but do not over-mix it. Over-mixing can make them hard.
Adjust the number of chillies and spices according to your taste.
To make the balls/kofta firm, you can also add gram flour instead of potato to the mixture.
I have used fresh bread crumbs for this recipe. You can use store-bought bread crumbs.
The number of servings will depend on the quantity of the dish served.
What is the best way to store leftover Chicken Kofta Curry?
To store leftover Chicken Kofta Curry, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 2 months. When reheating, ensure it's heated thoroughly before serving.
Can I make Chicken Kofta Curry gluten-free?
Yes, you can easily make Chicken Kofta Curry gluten-free by substituting the bread crumbs with gluten-free bread or using ground oats. Additionally, ensure that all spices and other ingredients are certified gluten-free to maintain dietary compatibility.
What can I serve with Chicken Kofta Curry?
Chicken Kofta Curry pairs wonderfully with steamed basmati rice, naan, or roti. You can also serve it with a side of cucumber raita or a fresh salad to balance the spices and enhance the meal.
How can I adjust the spice level in Chicken Kofta Curry?
To adjust the spice level in Chicken Kofta Curry, you can reduce the amount of green chilies and red chili powder in the kofta mixture and the gravy. Alternatively, you can add a bit of sugar or cream to the curry to mellow out the heat if it becomes too spicy.
What are some good substitutions for chicken in Chicken Kofta Curry?
If you're looking for a substitution for chicken in Chicken Kofta Curry, you can use ground turkey, lamb, or even a plant-based meat alternative for a vegetarian version. Just ensure that the cooking times may vary slightly depending on the protein used.
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