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Shahi Chicken Kofta Curry

Apr-19-2018
Jaideep Singh (Jai Ki Rasoi Se)
60 minutes
Prep Time
20 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Shahi Chicken Kofta Curry RECIPE

When ever we think of having chicken during lunch or dinner first thing that comes to our mind - Tandoori Mughlai Tikkas, Dum Ka Chicken, Hyderabadi Chicken Biryani, Amritsari Murgh Makhani. Teekha Murg. Murg Malaiwala. Kerala Chicken Roast, Spicy Tangy Kadhai Chicken etc.....In Jai Ki Rasoi Se made a different and not very commonly made with chicken. It's called "Shahi Chicken Kofta Curry". This dish can be served with any Indian Bread or Flavoured Rice.

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • Hyderabadi
  • Frying
  • Main Dish
  • Healthy

Ingredients Serving: 10

  1. Chicken Mince (Chicken Kheema) - ½ Kg Chicken
  2. Roasted gram flour (Bhuna Chana Ka Besan) - 1 Cup
  3. Ginger & Garlic Paste (Adrak & Lasoon Paste) - 2 Table Spoon
  4. Green Coriander (Hara Dhaniya) - 1 Cup
  5. Mint Leaves (Pudina Ke Patte) - 1 Cup
  6. Coriander Powder (Dhaniya Powder) - 1 Table Spoon
  7. Cumin Powder (Jeera Powder) - 1 Table Spoon
  8. Cumin Seeds (Shahi Jeera) - 1 Tea Spoon
  9. Red Chilli Powder (Lal Mirch Powder) - 1 Table Spoon
  10. Green Chillies (Hari Mirch) - 6 to 8
  11. Dry Coconut (Sukha Khopra) - 50 Grams
  12. Almonds (Badam) - 10 to 15
  13. Poppy Seeds (Khaskhas) - 25 Grams
  14. Whole Spice Powder (Garam Masala) - 1 Tea Spoon
  15. Turmeric Powder (Haldi Powder) - 1 Tea Spoon
  16. Finely Chopped Onion (Barik Kati Pyaz) - 2 Medium Size
  17. Oil - As per your requirement
  18. Salt to taste

Instructions

  1. Take a frying pan and dry roast coconut & poppy seed and keep aside
  2. In the same pan heat 1 table spoon of oil, once the oil is hot add finely sliced onions and cook till they turn golden brown.
  3. Add dry roasted coconut & poppy seeds, almonds and fried onion in a mixture jar, make a fine paste and keep it aside
  4. Add green coriander, mint and green chillies in a mixture, make a fine paste and keep aside
  5. Take bowl add chicken mince, roasted gram flour, 1 tea spoon of red chilli, cumin, coriander & ½ tea spoon of whole spice powder, 1 table spoon of ginger garlic paste, 2 table spoon of green paste made out of green coriander, mint and green chillies, 2 table spoon of paste made out of dry coconut, almonds, poppy seeds and fried onions. Season it with salt according to taste. Mix all the ingredients
  6. Make small and medium size balls and keep it aside
  7. Heat oil in a frying pan or kadai. Once the oil is hot add the mince balls and fry them till they turn golden brown.
  8. Take a frying pan or kadai. I am using lagan. Add oil which you have used for frying mince balls. Once the oil is hot add cumin seeds and allow then to crackle, then add remaining ginger garlic paste. Cook till the water from the paste is evaporated
  9. Add the remaining paste made out of dry coconut, almonds, poppy seeds and fried onions. Cook for 2 minutes or till oil get separated
  10. At this stage add, remaining paste from the paste made out of green coriander, mint and green chillies, red chilli, cumin, coriander and whole spice powder. Season with salt according to taste. Mix all and cook till oil get separated from it
  11. Add 2 cups of water and on simmer cook till it comes to boil.
  12. Now added the chicken mince balls and mix well. Cook it till the gravy become little tick.
  13. Finely add finely chopped green coriander, mint leave and slit green chillies
  14. The dish is ready to be served hot with any Indian bread or Flavored Rice

Reviews (2)  

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Sanjai Srivastava
May-02-2018
Sanjai Srivastava   May-02-2018

Wowwwww

Milli Garg
Apr-24-2018
Milli Garg   Apr-24-2018

Deliciously amazing.

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