Chicken Meatball Curry or Chicken Kofta Curry as we often
call it tastes best with pulao or fried rice. Though the love affair between
these two is on since the time of the Nawabs you can give it a different color
with lachha paranthas or naans also, but I personally prefer koftas with
pulao. And above all good food completely changes the mood at the homefront
with beautiful aroma wafting from the kitchen causing your
tastebuds to tickle, you feel to be in for a special day. Try this awesome dish
and see for yourself…..
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Chicken Meatball Curry |
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Chicken Meatball Curry |
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Chicken Meatball Curry |
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Chicken Meatball Curry |
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Chicken Meatball Curry |
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Chicken Meatball Curry |
Recipe:
Ingredients (for the meatballs/koftas):
- 500
gms Chicken Keema (minced chicken)
- 5-6
cloves of garlic chopped
- ½ inch
ginger cut in small bits
- Coriander
leaves finely chopped
- 2-3
green chillies
- 1 tsp
shahi garam masala powder
- Salt n
sugar to taste
Ingredients (for the curry/sauce):
- 3
onions finely chopped
- 1 tsp
ginger paste
- 1 tsp
garlic paste
- 1 big
tomato pasted or pureed
- 4 dry
whole red chillies ( to be pasted along with the tomato with a little
white vinegar)
- 1 tsp
turmeric powder
- 1 tsp Kashmiri red chilli powder
- 1 tsp
coriander powder
- Some
chopped spring onions
- Salt n
sugar to taste
- White
oil as per requirement
Procedure:
How to make the meatballs?
First take the ingredients for the meatballs and grind them
together into a fine paste in the mixie. Now take some of the ground chicken at
a time and roll it into a ball shape with both hands. When all the chicken
meatballs are made, put them in the refrigerator for 2 hrs to set properly. Heat
oil in a skillet and fry the meatballs light brown taking proper care not to
break them. Take out and keep aside.
How to make the gravy?
Now, for the gravy, add more oil if needed to the existing
one remaining in the skillet. Add the chopped onions and fry them golden. Add
the ginger garlic paste, sauté. Add the tomato and red chilli paste keep
stirring. Add the seasoning, turmeric powder, red chilli powder, coriander powder, stir for 2 minutes and add a cup of water. Bring to a boil and add the
fried meatballs to the gravy. Cover with a lid and let it get cooked for
sometime on medium flame until the meatballs are nicely done and the gravy
thickens. Serve garnished with chopped spring onions or chopped coriander leaves whichever you prefer.....
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