Tender, juicy chicken meatballs simmered in a rich and creamy Mughlai-style gravy. This luxurious curry, fragrant with aromatic spices, is a perfect centerpiece for a special dinner or celebration.
Prep25 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 serving
410cal
27gprotein
20gcarbs
Ingredients
500 g Chicken Mince
2 pcs Onion (1 medium finely chopped, 1 large thinly sliced)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
About Chicken Kofta Curry, Jeera Rice and Roasted Papad
Creamy, protein-packed Chicken Kofta Curry with aromatic Jeera Rice. Pure comfort food!
This marwari dish is perfect for lunch. With 828.29 calories and 38.25g of protein per serving, it's a muscle-gain option for your meal plan.
26gfat
1 tbsp Ghee
1 inch Cinnamon Stick
3 pcs Green Cardamom
3 pcs Cloves
1 pcs Bay Leaf
15 pcs Cashews (soaked in hot water for 15 minutes)
1 cup Tomato Puree (from 3 medium tomatoes)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (adjust to taste)
1.5 tsp Coriander Powder
0.5 tsp Cumin Powder
0.25 cup Curd (whisked well)
1.5 cup Water (warm)
1 tsp Kasuri Methi (crushed)
2 tbsp Fresh Cream (optional)
Instructions
1
Prepare the Kofta Mixture
In a large bowl, combine the chicken mince, 1 finely chopped medium onion, 1 tbsp ginger-garlic paste, green chillies, 3 tbsp chopped coriander leaves, besan, 0.5 tsp garam masala, and 1 tsp salt.
Mix gently with your hands until just combined. Overmixing can make the koftas tough.
Lightly grease your palms with oil and divide the mixture into 12-16 equal portions. Roll them into smooth, round balls.
2
Shallow Fry the Koftas
Heat 1/2 cup of oil in a wide, heavy-bottomed pan (kadai) over medium heat.
Carefully place the koftas in the hot oil, ensuring not to overcrowd the pan. Fry in batches if needed.
Fry for 7-8 minutes, turning them gently and occasionally, until they are evenly golden brown and cooked through.
Remove the cooked koftas with a slotted spoon and set them aside on a plate lined with paper towels to drain excess oil.
3
Start the Gravy Base
In the same pan, remove excess oil, leaving about 2-3 tablespoons. Add the ghee and heat it over a medium flame.
Add the whole spices: cinnamon stick, green cardamoms, cloves, and bay leaf. Sauté for about 30 seconds until they become fragrant.
Add the 1 large thinly sliced onion and sauté for 8-10 minutes, stirring frequently, until the onions are soft and golden brown.
4
Build the Gravy
Add the remaining 1 tbsp of ginger-garlic paste and cook for a minute until the raw aroma disappears.
Drain the soaked cashews and grind them with a little water to a very smooth paste. Add this cashew paste to the pan and cook for 2-3 minutes, stirring constantly to prevent it from sticking.
Add the powdered spices: turmeric, red chilli, coriander, and cumin powder. Sauté for 1 minute until fragrant.
Pour in the tomato puree, add 0.75 tsp salt, and cook for 5-7 minutes until the mixture thickens and oil begins to separate from the masala.
5
Simmer the Curry
Reduce the heat to low. Add the whisked curd, stirring continuously and quickly for a minute to prevent it from curdling.
Once the curd is incorporated, pour in 1.5 cups of warm water. Mix well and bring the gravy to a gentle boil over medium heat.
Gently slide the fried koftas into the simmering gravy.
Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. This allows the koftas to soften and absorb the flavors of the gravy. Avoid stirring vigorously.
6
Finish and Garnish
Turn off the heat. Stir in the remaining 0.5 tsp of garam masala, crushed kasuri methi, and the optional fresh cream.
Garnish with the remaining 1 tbsp of chopped coriander leaves.
Let the curry rest for 5 minutes before serving. Serve hot with naan, roti, or steamed basmati rice.
4
Serving size: 1 serving
320cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.