Chicken Koftay (Chicken Meatball Curry)


Out of this world Chicken Koftay ……. Try and fall in love 😉

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR CHICKEN MEATBALLS

  • ½ kg chicken mincemeat
  • 1 large onion
  • 2 – 6 green chillies
  • 1 tbspn garam flour (besan)
  • 1 tbspn crushed ginger
  • 1 tspn crushed garlic
  • A bunch of coriander
  • Salt
  • Red chilli flakes
  • 1 tspn garam masala
  • 1 tspn coriander powder
  • Oil for shallow frying

FOR CURRY

  • 1 onion sliced
  • 4 tomatoes chopped
  • 1 tspn cumin seeds
  • 1 bay leaf
  • Some salt and red chilli powder
  • 1 bunch chopped fresh green coriander
  • 4 sliced green chillies
  • 1 tbspn fenugreek leaves
  • A pinch of carom seeds (ajwain)
  • 2 tbspns yogurt (whipped lightly with a fork)
  • 1 cup oil
  • 1 tbspn crushed ginger
  • 1 tspn crushed garlic

Procedure:

-In a food processor grind onion, green chillies and green coriander.

-Mix it with chicken mincemeat. Do not put chicken mince in the food processor. Mix it with your hands in a deep mixing bowl. Add the spices and mix well.

-Make small – medium sized meatballs and keep aside. I will make around 12 – 14 meatballs. Wet your hands if necessary.

-Heat oil to medium heat and half fry the meatballs. Do not overcook or full cook, we are frying them just to keep them in shape, we want meatballs to cook in the curry and absorb all the flavours.

-Now in a cooking pan, heat some oil and add cumin seeds and bay leaf. When it begins to splatter, add onion and fry until its golden brown. Add tomatoes and all the spices except garam masala and fenugreek leaves.

-Mix well and cook on low heat until the tomatoes are mixed and lose in texture.

-Add yogurt and mix.

-Add fried meatballs and cook covered on low heat for 20 minutes or until the oil comes up to the surface. Add coriander, green chillies, garam masala and fenugreek leaves, give a last stir and serve hot with tandoori rotis.

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