Chicken Keema Kofta Curry (Chicken Meat Ball Curry with Indian Spices)

Had some leftover minced chicken (keema) in my refrigerator and cooked up my mom’s signature dish – Chicken Keema Kofta Curry. A tasty yet flavorful recipe of chicken meatballs cooked in Indian gravy and flavored with aromatic spices. As compare to veggie kofta curry these ones are easy to shape and cook. Traditionally keema is made from minced mutton but here I have used chicken to prepare these koftas.

Chicken Koftas are cooked in two ways – either they can be cooked the way explained below or can be cooked by tossing raw keema balls in water. Either way is fine and keema balls are cooked thoroughly in both the methods and are super moist. These koftas can be prepared in advance and when you are ready to serve dinner/lunch (15 minutes before serving) toss them in gravy, give it a boil and served them fresh and hot. Enjoy this delicious and tasty keema kofta curry over a bed of hot rice or with Naan or Kulchas.

Ingredients:

  • 250 gms Minced Chicken
  • 2 Tbsps Roasted Besan (Gram Flour)
  • ½ cup Onion – (Very finely chopped almost like minced meat)
  • ½ tsp Garlic Paste
  • ¼ tsp Red Chili Powder
  • 1 tsp Green Chillie – (Very finely chopped)
  • 2 – 3 tsps Chopped Coriander Leaves
  • ¼ tsp Garam Masala Powder
  • 1 Egg
  • To taste Salt
  • Oil – For frying the kofta
For Gravy:
  • 4 – 5 Tbsps Onion Paste
  • 1 tsp Ginger Paste
  • ½ tsp Garlic Paste
  • ½ cup Tomato Puree
  • 2 Bay Leaves
  • ½ tsp Cumin Seeds
  • ½ tsp Red Chili Powder
  • ½ tsp Turmeric Powder
  • ½ tsp Coriander Powder
  • ½ tsp Garam Masala Powder
  • ¼ cup Fresh Cream – (Optional)
  • 2 Tbsps Oil/Ghee
  • To taste Salt
  • Coriander Leaves – for garnish

Steps:

  1. Assemble all the ingredients mentioned under Kofta. Make small balls (12-14) and shallow fry them in low heat in oil and keep aside.
  2. In a pan/kadahi heat oil or ghee and add bay leaf, cumin seeds. As they starts crackling add onion paste, ginger paste and garlic paste and cook unless all starts separating
  3. Mix in tomato puree, salt, turmeric powder, red chili powder and coriander powder and cook the masala on medium flame for 3-4 minutes or till the oil starts to separate from the masala.
  4. Add water and bring the gravy to a boil. Keep in mind that the gravy would be not very thick neither runny.
  5. Drop in cooked keema koftas, mix and give it a final boil. Cover and take the kadhai off the flame. Let the koftas soak in the gravy for 5-6 minutes.
  6. Add garam masala and fresh cream. Garnish with chopped coriander.
  7. Serve with butter naan or kulcha.

 

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