Chicken Kofta Curry | Chicken Kofta Masala | मसालेदार चिकन कोफ्ता करी की रेसिपी | Chef Sanjyot Keer

Chicken Kofta Curry

Prep time: 25-30 minutes
Cooking time: 1hr 15-30 minutes
Serves: 4-5 people

Ingredients:
Kofta
CHICKEN | चिकन 500 GRAMS (BREAST)
ONION | प्याज़ 1 NO. (FINELY CHOPPED)
SALT | नमक A PINCH
GREEN CHILLI | हरी मिर्च 4 NOS. (CHOPPED)
GINGER | अदरक 1 TBSP (CHOPPED)
GARLIC | लेहसुन 1 TBSP (CHOPPED)
MINT | पुदीना 10-12 LEAVES (CHOPPED)
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
LEMON JUICE | नींबू का रस OF HALF A LEMON
GARAM MASALA | गरम मसाला ¼ TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर ½ TSP
CUMIN POWDER | जीरा पाउडर ¼ TSP
BLACK SALT | काला नमक ¼ TSP
BLACK PEPPER POWDER | काली मिर्च का पाउडर A PINCH
SALT | नमक TO TASTE
GHEE | घी 1 TBSP

LIVE CHARCOAL | जलता हुआ कोयला
GHEE | घी

Gravy
OIL | तेल 2 TBSP
GHEE | घी 2 TBSP
WHOLE SPICES
CUMIN SEEDS | जीरा 1/2 TSP
GREEN CARDAMOM | हरी इलायची 3 NOS.
BLACK CARDAMOM | बड़ी इलायची 1 NO.
CINNAMON STICK | दालचीनी 1 INCH
BAY LEAF | तेज पत्ता 1 NO.
ONION | प्याज़ 4 MEDIUM SIZED. (CHOPPED)
GINGER GARLIC GREEN CHILLI PASTE | अदरक लेहसुन और हरी मिर्च की पेस्ट 2 TBSP
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
DEGI RED CHILLI POWDER | देगी मिर्च पाउडर 1 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
CURD | दही 1/2 CUP
TOMATO | टमाटर 3 MEDIUM SIZED. (PUREE)
SALT | नमक TO TASTE
HOT WATER | गरम पानी AS REQUIRED
GREEN CHILLI | हरी मिर्च 2 NOS. (SLIT)
GINGER | अदरक 1 INCH (JULIENNE)
FRESH CREAM | फ्रेश क्रीम 3 TBSP (OPTIONAL)
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A LARGE PINCH
GARAM MASALA | गरम मसाला A PINCH
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Cut chicken in small pieces & then mince it using a knife or a chopper, you don’t have to chop it finely, the chicken should remain slightly coarse.
Place muslin cloth over a bowl & add the chopped onion & a pinch of salt, mix it with your hands & let it rest for 2-3 mins
After letting it rest squeeze out all the water you can from the onions.
Transfer minced chicken in a large bowl, add onions you prepared earlier followed by green chillies, ginger & the remaining ingredients of the kofta, you can also add one egg as it provides extra softness.
Mix all ingredients well with chicken using your hands & then knead it slightly for 3-4 minutes until everything binds together.
Once everything comes together, you can add a smoky flavour to the marinade by placing a small bowl with live charcoal in the bowl & then pouring ghee over it & covering it for 3-4 mins
Then lastly add a tablespoon of ghee & incorporate it into the mixture, your mixture for kofta is ready.
Take a small portion of mixture (30-35 grams) & form it into a roundel, shape all the koftas similarly.
Fry koftas in moderately hot oil over medium high flame until light golden brown from all sides then transfer them into a sieve so that all the excess oil drips off, you don’t have to cook koftas fully as they will also get some time to cook in the gravy.
Your koftas are ready, you can serve them as it is at this stage as an appetizer along with mint chutney.
To make the gravy, set a kadhai over high heat & once it gets hot, add in the ghee & oil, let the oil heat up as well.
Further add all the whole spices along with the chopped onions, stir well & cook over high flame until the onions turn light golden brown.
Further add the ginger garlic & green chilli paste, stir well & cook further until the onions turn golden brown.
Lower the flame & add all the powdered spices along with a splash of hot water, stir well & then increase the flame, cook the spices for 2-3 mins
Then lower the flame again, whisk & add the curd into the kadhai & keep stirring it , then increase the flame to high again & cook the curd for 2-3 mi
Further add the tomato puree & salt, stir well, cover & cook over medium high flame over medium high flame until all the oil separates, keep removing the lid & stirring at regular intervals & add hot water if the gravy becomes too dry at any stage, this cooking process will take 25-30 mins
Once the gravy is cooked & all the oil gets separated, add the chicken koftas along with green chilli & julienned ginger, stir well & cook for 1-2 mins
Further add hot water hot water to adjust the consistency & cook for 3-4 mins the gravy should be not be too thick nor too thin.
Lastly add fresh cream, rosted kasuri methi, garam masala & fresh coriander, stir well.
Your chicken kofta curry is ready, serve it with tandoori rotis, naans or parathas.

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Intro 0:00
Kofta 1:00
Shaping 4:51
Frying 5:35
Gravy 6:35
Plating 10:24
Outro 11:33