CHICKEN KOFTA IN SPICY TOMATO GRAVY

CHICKEN KOFTA IN SPICY TOMATO GRAVY 

There are many versions of chicken kofta curries. I like this as there are fewer spices and are used in ground form. If not serving with gravy, then you can serve them on its own as kebabs with spicy chutneys and sauces. I use the same recipe for lamb koftas also, just with the slight addition of ghee in the mixture of meatballs. The thick spicy gravy can be used as the base for paneer curry also. This curry has no cashew nuts, poppy seeds or almonds paste. To give it a rich taste, yoghurt is sufficient. 

Serves 4-6

Time: 30-40 minutes

For the meatballs

500-700 grams chicken mince (lamb, pork, veal)

1 small onion finely chopped

1 tsp garlic paste

1 tsp cumin powder

1 tsp salt

2 tsp fenugreek leaves dry/fresh

1 egg

2 tsp coriander powder

1 tsp red chilli powder

1/2 cup to slightly more bread crumbs

For the gravy

2 tbs ghee

1 tbs oil

1 small onion finely chopped

2 tomatoes finely chopped

1 tsp garlic paste

2 tsp ginger paste (more the better)

1 tsp turmeric

1 tsp cumin powder

1 tsp coriander powder

A lot of chopped coriander with stems 

2 tsp red Kashmiri chilli powder

1/2 cup yoghurt

3-4 cups water

Method

For the meatballs, mix everything in a bowl and knead it well. Make 14 balls and roll them in little plain flour and refrigerate for 30 minutes. Then, fry them just to get the golden colour. Remove and keep them aside.

For the gravy, in the same pan add 2 tbs ghee. Fry the onions till little browned, then add the garlic and ginger paste, cook for a minute or two then add the tomatoes and all the dry spices. Keep on stirring till aromatic. Now add the yoghurt and mix. Cover and cook for 5 minutes. Remove the cover and pour in 3 to 4 cups of water and the chopped coriander. Cover and simmer for 20 to 25 minutes till gravy starts to thicken. At this stage add the fried meatballs and continue cooking for another 5 to 8 minutes.

Serve with rice, naan or roti with extra coriander sprinkled and some papadums onside.