Description
Tender chicken koftas simmer in a rich tomato-onion gravy, perfect for a quick weeknight meal. Serve with roti or rice for a satisfying dinner.
Ingredients
Units
Scale
- 1 cups (237 ml) minced chicken
- 1 potato boiled and mashed
- 1 tbsp ginger garlic paste
- 1 tbsp red chilli powder
- 1 tbsp coriander cumin powder
- 1 tbsp lemon juice
- 1 tbsp garam masala powder
- Salt
- 1 onion chopped
- 1 tomato puree
- 4 tbsp dessicated coconut
- 4 tbsp poppy seeds
- 1 tbsp garam masala
- 1 tbsp ginger garlic paste
- 1 tbsp red chilli powder
- 1 tbsp coriander cumin powder
- 1 tsp turmeric powder
- 2 cups (473 ml) water
- Coriander and mint
- Oil
- Salt
Instructions
- Mix all chicken kofta ingredients. Make small koftas and set aside.
- Dry roast the coconut, poppy seeds, and onion. Grind into a paste.
- Heat oil in a pan.
- Add the ground paste and sauté for 15 minutes.
- Add the dry spices, tomato puree, and salt; mix well.
- Cook until oil separates.
- Add water and bring to a boil.
- Add chicken koftas, coriander, mint, and salt. Cook on low heat for 20 minutes.
- Serve hot with roti or rice.
Notes
- For extra flavor, marinate the chicken kofta mixture for at least 30 minutes before forming the koftas.
- If you don’t have dessicated coconut, you can substitute with an equal amount of finely grated fresh coconut.
- Leftover kheema kofta curry can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 4
- Protein: 30
- Cholesterol: 100