Chicken Kofta Curry, Jeera Rice and Roasted Papad

Instructions

1. 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. 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. 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. 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. 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. 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.