Chicken Kofta Masala (Meatballs)
Member recipe by hsnali
Member recipe by hsnali
Cooking time
Prep: 20 minutes Cook: 40 minutes Optional 1 hour refigerationSkill level
EasyServings
Serves 4Ingredients
Kofta Meatballs
- Chicken Thigh Mince - 500g
- 1 slice of whole bread - freshly crumbed using a blender
- 1 egg
- salt around half tsp
- black pepper, just a pinch
- cumin powder, just a pinch
- Optional - ginger garlic paste - 1 tbsp
- Optional - Finely chopped coriander
- Vegetable oil for shallow frying
Gravy
- 1 large onion
- 3 medium tomatoes
- 1 tbsp ginger garlic paste
- Coriander, hand ful
- salt 0.5 tsp
- thin green chilli 1
- cumin seeds, 0.5 tsp
- Turmeric 0.5 tsp
- coriander powder 0.5 tsp
- Cloves 3
- Black pepper kernels 5
Method
Mix all meatball ingredients gently and thoroughly. Optionally, leave the mixture to rest for around an hour in a cold place.
Create meatballs, around 3 to 5cm diameter. Use a little bit of cooking oil on your palms while rolling to seal.
Dice the onion and tomatoes and blend them into a paste.
Put around 3 tbsp of cooking oil in a pot. Add cumin seeds, cloves, black pepper kernels, cinnamon stick and fry for half a minute and then add ginger garlic paste. After another half a minute, add the onion tomato paste and cook on medium flame.
While the paste is cooking, shallow fry the meatballs to give a little bit of texture and taste. This will help them bind when cooked later. Add chopped coriander.
Once the paste is cooked (takes around 12-15 mins), the paste will thicken and the oil will rise to the top. Add the meatballs gently and stir a little to coat them with the paste. In a couple of minutes, add a little bit of water and let it cook for around 10 minutes on med ium flame and another 5 minutes on low flame. Stir gently as needed.
Serve with roti - flatbreads or nan bread as preferred.
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