Shahi Chicken Kofta Curry

• Rest_dough kofta mixture for 30 minutesOptional

Nutrition values are AI-estimated based on ingredients.

• 683 gm ground chicken
• Finely grated ginger (approx. 14gm total)
• Finely grated garlic (approx. 14gm total)
• 2 teaspoons chopped green chilies
• 3 tablespoons chopped fresh coriander leaves
• 1 cup breadcrumbs
• 7 tablespoons oil
• 1.5 teaspoons salt
• 1 teaspoon garam masala powder
• 2 yellow onions
• 4 tablespoons plain unflavored yogurt
• 2 medium tomatoes
• Few coriander stems
• 1 teaspoon sugar (optional)
• 2 teaspoons Shahi garam masala powder
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 0.5 teaspoon ground black pepper
• 0.125 teaspoon ground nutmeg
• 1 cup warm milk

1. 1Boil two onion halves in water for 5 minutes, then cool.
2. 2Blend ginger, garlic, yogurt, tomatoes, and coriander stems into a paste; then add cooled boiled onions and blend until very smooth.
3. 3Combine ground chicken, finely grated ginger and garlic, chopped green chilies, chopped coriander, breadcrumbs, oil, salt, and garam masala; knead thoroughly.
4. 4Form the chicken mixture into 18 tight, crack-free meatballs.
5. 5Heat oil in a pan and brown the meatballs on all sides until lightly golden.
6. 6In the same pan, saute the blended gravy paste until oil separates.
7. 7Add salt, sugar, Shahi garam masala, ground coriander, ground cumin, black pepper, and nutmeg to the gravy; cook briefly.
8. 8Pour in warm milk and a handful of whole green chilies; bring to a simmer.
9. 9Add the browned chicken meatballs to the simmering gravy and cook until done and flavors meld.
10. 10Garnish with fresh coriander leaves.

These instructions are our analysis of the original video. Watch on YouTube →