Chicken Kofta Curry with Potatoes
Recipe Summary
- This recipe features a delicious Pakistani-style chicken kofta (meatball) curry, simmered with tender potatoes in a rich, aromatic gravy. It's a hearty and flavorful dish perfect for a family dinner, combining succulent chicken meatballs with soft potatoes in a spicy, tangy sauce.
All Ingredients - For Kofta
- Chicken Qeema 1 kg
- Red chilli flakes 1 tbsp
- Red chilli powder 1 tsp
- Coriander powder 1 tsp
- Turmeric powder 1/2 tsp
- Garam masala powder 1 tsp
- Salt to taste
- Roasted chickpeas powder 4 tbsp
- Onion 1 medium size (chopped)
- Coriander leaves 1/2 bunch (chopped)
- Ginger 2 inch piece (julienned)
- Green chilli 3-4 (chopped)
All Ingredients - For Curry
- Oil 1 cup
- Cloves 6
- Black Cardamom 2
- Green Cardamom 3-4
- White cumin seeds 1 tsp
- Cinnamon stick 2-3 pieces
- Black peppercorn 1 tsp
- Onion paste from 3 medium size onions
- Ginger Garlic paste 2 tsp
- Red chilli powder 1 tbsp
- Kashmiri Red chilli 1 tsp
- Coriander powder 1 tbsp
- Turmeric powder 1/4 tsp
- Salt to taste
- Yogurt 1/2 cup
- Potatoes 3 medium size (cut into wedges)
- Water 2 glasses
- Green chilli 4-5 (whole)
- Coriander leaves for garnish
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Kofta Mixture
In a large bowl, combine 1 kg chicken keema, 1 tbsp red chilli flakes, 1 tsp red chilli powder, 1 tsp coriander powder, 1/2 tsp turmeric powder, 1 tsp garam masala powder, salt to taste, 4 tbsp roasted chickpeas powder, 1 medium chopped onion, 1/2 bunch chopped coriander leaves, 2 inches julienned ginger, and 3-4 chopped green chilies.
Step 2: Mix Kofta Ingredients
Mix all the kofta ingredients thoroughly by hand until well combined and uniform.
Step 3: Form Kofta Balls
Take small portions of the prepared kofta mixture and roll them into smooth, round balls. Set them aside on a plate.
Step 4: Roast Whole Spices
Heat 1 cup of oil in a large pot. Add 6 cloves, 2 black cardamoms, 3-4 green cardamoms, 1 tsp white cumin seeds, 2-3 cinnamon sticks, and 1 tsp black peppercorns. Roast for until fragrant.
Step 5: Cook Onion and Ginger Garlic Paste
Add onion paste (from 3 medium onions) and 2 tsp ginger garlic paste to the pot. Cook, stirring occasionally, until the onion paste turns light golden brown and the oil separates from the mixture.
Step 6: Add Powdered Spices
Stir in 1 tbsp red chilli powder, 1 tsp Kashmiri red chilli, 1 tbsp coriander powder, 1/4 tsp turmeric powder, and salt to taste. Mix well and cook for a few minutes until the spices are well combined and fragrant, and the oil starts to separate again.
Step 7: Incorporate Yogurt
Add 1/2 cup of yogurt to the gravy and mix thoroughly. Continue to cook until the yogurt is fully incorporated and the oil separates, indicating the gravy is well cooked.
Step 8: Add Kofta to Gravy
Gently place the prepared chicken kofta balls into the simmering gravy, arranging them carefully.
Step 9: Initial Kofta Cooking
Add 1/2 glass of water to the pot. Cover the pot with a lid and cook on medium flame for , allowing the kofta to cook through and absorb the flavors.
Step 10: Shake the Pan
After , remove the lid and gently shake the pan well to ensure the kofta do not stick to the bottom and are evenly cooked without breaking them.
Step 11: Add Potatoes and Water
Add 3 medium-sized potatoes (cut into wedges) and 2 glasses of water to the pot. Gently stir to combine.
Step 12: Cook Potatoes
Cover the pot again and cook on medium flame for another , or until the potatoes are tender and cooked through.
Step 13: Garnish and Serve
Once the potatoes are cooked, add 4-5 whole green chilies and fresh coriander leaves for garnish. Serve the chicken kofta curry hot.
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