Shahi Chicken Kofta Recipe | Kofta Curry Recipe | Meatballs Recipe
Recipe Information
Chicken Kofta
Cultural Context
Originating from Middle Eastern cuisine, Chicken Kofta reflects the region's rich history of spiced meat dishes, often enjoyed during festive gatherings. Traditionally made with lamb or beef, chicken variations have become popular for their lighter flavor and texture. Today, kofta is embraced globally, with variations in spices and cooking methods, making it a beloved dish in many cultures.
ground chicken
🥗Healthier: ground turkey
💰Cheaper: ground beef
Ground turkey is leaner, while ground beef is often less expensive.
bread crumbs
🥗Healthier: oats
💰Cheaper: crushed crackers
Oats are healthier and can bind the mixture well.
yogurt
🥗Healthier: Greek yogurt
💰Cheaper: sour cream
Greek yogurt is thicker and adds a protein boost.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil has a higher smoke point and is healthier.
Slice three medium-sized onions very finely.
Fry the sliced onions until crispy, avoiding dark color.
Chop one small-sized onion, four to five cloves of garlic, and three to four green chillies in a chopper for one to two minutes until finely ground.
Add half a cup of fresh coriander leaves to the chopper and grind again for one to two minutes until finely chopped.
Add half a kilo of boneless chicken (cut into small cubes) to the mixture after drying it for half an hour.
Add 1/3 cup of the fried onions to the chicken mixture and reserve the rest for the gravy.
Add 1 teaspoon salt, 1 teaspoon red chili powder, 1/4 teaspoon turmeric, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, and 1/2 teaspoon garam masala powder to the chicken mixture.
Add two tablespoons of dry roasted gram flour and 1 tablespoon of butter or ghee to the mixture.
Chop the mixture in the chopper for 3 to 4 minutes until finely ground and well mixed.
Transfer the mixture to a bowl and wet your hands to form koftas without sticking.
Shape the mixture into 10 to 12 koftas, ensuring no cracks.
Blend 1 cup of curd and 1/3 cup of fried onions in a blender to make a paste, adding 2 tablespoons of cashew powder.
Prepare the gravy in the same oil used for frying onions by adding whole garam masala and frying until aromatic.
Add 1 tablespoon garlic ginger paste and fry for 2 to 3 minutes until aromatic.
Add 1 teaspoon red chili powder, 2 teaspoons coriander powder, 1/4 teaspoon turmeric, and 1 teaspoon salt for the gravy, adding a little water to avoid burning.
Fry the spices for 3 to 4 minutes until aromatic and oil separates.
Add the blended cashew, curd, and onion paste to the spices, stirring continuously for 6 to 7 minutes until the oil separates again.
Add the koftas to the gravy and cover to cook in steam for 5 minutes without stirring.
After 5 minutes, gently turn the koftas with a spatula or spoon, being careful not to break them.
Cook the koftas uncovered for an additional 3 to 4 minutes, turning gently to ensure even cooking.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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