Chicken Kofta Curry recipe in urdu by Shireen Anwar, Chef Zakir

Posted on Oct 11 2016 - 8:59am
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Chicken Kofta Curry recipe in urdu by Shireen Anwar, Chef Zakir

Ingredients

For the meatballs
750 grams minced chicken
1.5 tbsp cumin seeds
1.5 tbsp coriander seeds
2 tbsp poppy seeds
1 black cardamom
1 small piece cinnamon
2 tsp salt or to taste
1 tsp red chilli powder or to taste
0.5 cup gram (chickpea) flour
2-3 tbsp water

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For the curry
1.5 medium onion
12 cloves garlic
0.25 cup oil
0.5 cup full fat yogurt
3 tsp Kashmiri red chilli powder
2 tsp salt or to taste
2 tsp coriander powder
2 tsp cumin powder
0.25 tsp turmeric
1 black cardamom
1 small piece cinnamon
poppy seeds, for garnising

Servings: 24

Instructions

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For the meatballs
In a dry pan, one by one dry roast the following on high heat (i) poppy seeds, till they brown ever so slightly- about one minute (ii) coriander seeds, till they begin to release smoke (iii) cumin seeds, till they begin to release smoke and (iv) one black cardamom pod and 1 small stick of cinnamon, till they begin to release smoke.

Transfer all these spices to a grinder and pulse till they become a fine powder
In a food processor, add your minced chicken alongside the spices you just powdered and all the other meatball ingredients. Pulse this till smooth and all the spices are mixed through

Take a small amount of the chicken mixture and pan-fry it to check for spices. Taste and adjust accordingly. Please don’t skip this step as you may find you want to make the meatballs more spicy or salty and once you fry the meatballs, you won’t be able to make any changes
Once you’ve adjusted the seasonings to your liking, roll the chicken mixture into small/medium sized balls. I got 24 meatballs with my mixture. Try to avoid cracks in your meatballs – some are inevitable but try to minimise them as much as you can.

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In a deep wok, fry the meatballs on high heat till they are cooked on the outside and are evenly brown. We aren’t aiming to cook the meatballs through, we just want the meatballs to become fried to an extent that they hold their shapes. Keep the fried meatballs aside. (I forgot to take a picture of this step!)

For the curry
In a separate pot, heat the oil and add the roughly chopped onions and garlic. You don’t need to slice these ingredients finely as we will be grinding these later. Saute the onions till golden brown
Transfer the onions and garlic to a food processor and pulse till smooth

Return the onions and garlic to your pot. Now stir the yogurt in. Mix well, and then add all the curry spices. Saute this on high heat till you see the oil begin to separate from the body of the curry
Add approximately 3 cups of water. You can vary this amount depending on how much soup (shorba) you like, but I wouldn’t recommend going below 2 cups. Bring to a boil

Add in all your meatballs. Turn the heat to a low, cover and cook for 20 minutes. Once or twice during this time, pick up your pot (lid on) and swish the pot around so that the meatballs and shorba can be stirred without being touched. If we use a spoon to do this, we risk breaking the meatballs

In the most authentic of recipes, fresh coriander is not used for kofta curries. If you want to garnish your curry with coriander anyway, then go for it! Otherwise, you can garnish your meatballs with a sprinkling of poppy seeds or leave it the way it is. Enjoy!

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Chicken Kofta Curry recipe in urdu by Shireen Anwar, Chef Zakir was last modified: October 11th, 2016 by disneyjunior