Chicken Kofta Curry
Chicken Kofta Curry
Kofta curry makes me feel good inside. This Pakistani comfort food is very versatile; being able to use chicken, lamb, or beef for the meatballs. Traditionally, the meatballs are fried. I wanted to make this a little healthier, so I baked them instead. Still just as good. The meatballs are then simmered in a curry sauce of onions, garlic, yogurt and spices; then served with basmati rice and parathas. The kofta curry is garnished with poppy seeds.
Servings: 4
Equipment
- Spice grinder
- food processor
Ingredients
Chicken Meatballs
- 2 lbs ground chicken thigh
- 2 tbsp poppy seeds
- 1 1/2 tbsp cumin seeds
- 1 1/2 tbsp coriander seeds
- 1 small cinnamon stick
- 1 black cardamom
- 2 tsp salt
- 1 tsp Kashmiri chili powder
- 1/2 cup chickpea flour
Curry
- 1 medium onion
- 12 garlic cloves
- 1/4 cup oil
- 1/2 cup Greek yogurt
- 3 tsp Kashmiri chili powder
- 2 tsp salt
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/4 tsp turmeric
- 1 black cardamom ground in spice grinder
- 1 small cinnamon stick ground in spice grinder
- 3 cups water
Garnish
- poppy seeds
Instructions
- Add all of the meatball whole spices in a spice grinder.
- Grind into a powder.
- Mix all of the meatball ingredients together.
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Wet your hands. Roll the mix into 24 meatballs.
- Bake the meatballs for 15 minutes. Set aside.
- Heat up the cooking oil in a large sauté pan over medium high heat. Sauté for 10 minutes.
- Transfer the sautéed onions and garlic to a food processor and process until smooth.
- Return the purée to the sauté pan with the yogurt.
- Add all of the spice to the sauté pan. Sauté for 5 minutes.
- Pour in 3 cups of water. Bring to a simmer.
- Add in the meatballs. Cover. Reduce the heat to medium low.
- Simmer for 30 minutes.
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