Malaidar Chicken Keema Kofta Curry (Chicken Meat Ball Curry in Creamy Gravy)

I have shared my Mom’s special – Chicken Keema Kofta Curry earlier in my bog, a tasty yet flavorful recipe of chicken meatballs cooked in Indian gravy and flavored with aromatic spices. This time I have cooked this recipe without frying the keema balls but poached them in water and it gave a distinct flavour altogether. Now a days we all prefer to have less spicy foods so it is an alternative way of making the kofta curry.

In fact instead of frying the masalas I have boiled them and used the puree as gravy. That way also I have used less oil. But the only thing I have used to make this dish very tasty is use of fresh cream. Here I have used Amul Fresh Cream but you can use malai also. This Malaidar Chicken Keema Kofta Curry was very tasty and easy to digest too cause of less usage of oil. Try this tasty dish any day for dinner or special weekend dinner with some Peas Pulao or Vegetable Fried Rice.

  • Servings: 4-serving
  • Time: 65 mins
  • Difficulty: medium
  • Print

Summary

  • Cuisine: indian
  • Passive Time: 15 mins
  • Course: main course
  • Preparation Time: 20 mins
  • Cooking Time: 30 mins

Ingredients

300 gms Minced Chicken
½ cup Onion – (Very finely chopped almost like minced meat)
1 tsp Garlic Paste
½ tsp Ginger Paste
½ tsp Red Chili Powder
1 tsp Green Chillie – (Very finely chopped)
2 – 3 tsps Chopped Coriander Leaves
½ tsp Garam Masala Powder
2 tsps Chopped Coriander Leaf
1 Egg White
To taste Salt
1 Water – L
For Gravy:
2 (Big – roughly diced) Onion
1” Ginger
4 pods Garlic
½ cup Tomato Puree
2 Bay Leaves
½ tsp Red Chili Powder
½ tsp Turmeric Powder
½ tsp Coriander Powder
½ tsp Garam Masala Powder
1 pinch Nutmeg Powder – Fat
¼ cup Amul 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 (14-16) and keep them aside for 10-15 minutes.
  2. Boil water in a big pot. When the water starts boiling drop the balls one by one. Do not drop all balls at a time else the balls may break. When the balls/koftas start changing colour (after 3-4 minutes) take them out with a ladle or spoon in a bowl. Keep the chicken stock for using in the gravy and using them making Chicken Clear with Egg Drops and Veggies!
  3. In a small pot boil onion, ginger and clove and grind them in fine puree.
  4. In a pan/kadahi heat oil or ghee and add bay leaf, green cardamom, cinnamon and clove. As they starts crackling add boiled onion-ginger-garlic puree and cook unless all starts separating.
  5. 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.
  6. Add the chicken stock water and bring the gravy to a boil. Keep in mind that the gravy would be not very thick neither runny.
  7. 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.
  8. Add garam masala powder, nutmeg powder and fresh cream. Garnish with chopped coriander.
  9. Serve with Peas Pulao or Vegetable Fried Rice.

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