Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of India! This Chicken Kofta Curry is not just a meal, it's an experience that combines succulent chicken meatballs with a rich, spicy tomato sauce that will make your mouth water. Whether you're a seasoned chef or a curious home cook, this recipe promises to deliver restaurant-quality flavors right in your own kitchen, with a perfect balance of aromatic spices and tender, juicy koftas that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 500g ground chicken
- 1 onion, finely chopped
- 2 tablespoons ginger-garlic paste
- 2 green chilies, chopped
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- 2 tablespoons oil
- 2 cups tomato puree
- Fresh coriander for garnish
Instructions
- Begin by preparing all your ingredients. Finely chop the onion and green chilies, and set them aside. Measure out the ginger-garlic paste, garam masala, cumin powder, coriander powder, and salt.
- In a large mixing bowl, combine the ground chicken, chopped onion, ginger-garlic paste, chopped green chilies, garam masala, cumin powder, coriander powder, and salt. Mix well until all the ingredients are fully incorporated.
- Once the mixture is well combined, wet your hands slightly and shape the mixture into small meatballs (koftas), about the size of a golf ball. You should be able to make approximately 12-15 koftas.
- Heat 2 tablespoons of oil in a large skillet or pan over medium heat. Once the oil is hot, carefully add the koftas to the pan. Cook them for about 5-7 minutes, turning occasionally until they are browned on all sides. Remove the koftas from the pan and set them aside on a plate.
- In the same pan, add the remaining oil if necessary, and add the finely chopped onions. Sauté the onions for about 3-4 minutes until they become translucent.
- Add the tomato puree to the pan with the sautéed onions. Stir well and let it cook for about 5 minutes, allowing the flavors to meld together.
- Season the tomato mixture with salt to taste, and add a little water if the sauce is too thick. Let it simmer for another 5 minutes.
- Gently add the browned koftas back into the pan with the tomato curry. Cover the pan and let the koftas simmer in the sauce for about 10 minutes, allowing them to absorb the flavors.
- Once the koftas are cooked through and the sauce has thickened to your liking, remove the pan from heat. Garnish the Chicken Kofta Curry with fresh coriander leaves.
- Serve the Chicken Kofta Curry hot with steamed rice, naan, or roti for a complete meal. Enjoy your delicious Indian dish!
Tips
- For extra-tender meatballs, don't overmix the chicken mixture. Mix just until ingredients are combined to keep the koftas light and fluffy.
- Wet your hands slightly when forming meatballs to prevent the mixture from sticking to your palms and ensure smooth, uniform shapes.
- Use fresh spices for the most intense flavor. If your spices are more than 6 months old, consider replacing them to maintain the recipe's authentic taste.
- Allow the koftas to brown evenly by not overcrowding the pan. Cook in batches if necessary to ensure a perfect golden exterior.
- If you prefer a thicker sauce, you can add a tablespoon of tomato paste or reduce the sauce for a few extra minutes.
- For a healthier version, you can bake the koftas instead of frying them. Preheat the oven to 400°F (200°C) and bake for about 15-20 minutes, turning once.
- Garnish with fresh coriander just before serving to add a burst of freshness and color to your dish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 25g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 95mg
