Kofta Curry is a main Pakistani dish that cooks occasionally on Parties and get together. You can make Kofta by chicken or beef meat. It is a delicious dish that you can serve with zeera rice as well. Rich with gravy this is the recipe straight from the heart of Pakistan. Try it and get appreciation from your loved ones.
Mutton, boneless 1 kg
Onions 2 nos.
Besan (roasted) 2 1/2 tbsps.
Egg 1 no.Ginger, finely cut 2″inch piece.
Green chilies, finely cut 6 nos.
Red chili powder 1 tsp.
Salt To Taste.
Oil for frying.
For the curry:Onions 3 nos.Garlic 3-5 cloves.Ginger 1 1/2″ inch piece. Haldi powder 1 tsp.Tomatoes, boiled & skinned 1 cup.Coriander leaves 2 tsps. Red chili powder 1 tsp. Garam masala 1 tsp.Salt to taste
For the koftas, mince the meat with all the other ingredients.
Remove the mixture and shape into balls.
Deep fry these balls till golden brown and keep aside.
For the curry, fry the onions, garlic and ginger till golden brown.
Add the rest of the curry ingredients with enough water to make a gravy.
Bring to a boil, add the fried koftas and simmer for 45 mins.
Garnish with chopped coriander leaves before serving.
Serve with Roti or Nan.
1-Grind Khashkhas and Bhunay Chanay
2-Add dry spices and ground garam masala and khashkhas and channa powder in mince and mix in chopper 1-2 times so that its nicely mixed other wise the koftas will break while cooking after chopping the mince add 1/4 cup water in the mince, as khashkhas and chana pwder make it very dry.
3- Make Koftas.
For making gravy and cooking koftas:
1-Slice the onion thinly.
2-Grind the garlic with some water
3-Fry sliced onions in oil till golden brown, then add koftas and garlic and the spices for gravy.
4-Add 1 cup water and give pressure in cooker.
5-After a little while open it and dry the water and roast the masala well until the oil is separated then add 1 cup water and cook well and serve.
A simple and detailed recipe for a delicious dish! Try the Delhi-Style Butter Chicken and enjoy it with family.
800g boneless and skinless chicken thighs, cut into bite-sized pieces
coriander leaves, finely sliced red onion, sliced green or red chilli, naan bread or basmati rice, and chutney, to serve
For the marinade
120g Greek yogurt
thumb-sized piece ginger, grated
4-5 garlic cloves, crushed
1 tbsp vegetable oil
1 lemon, juiced
3 tsp mild chilli powder
1 tsp ground cumin
½ tsp garam masala
½ tsp turmeric
For the sauce
1kg ripe vine or plum tomatoes
thumb-sized piece ginger, peeled, half grated and half finely chopped
4 garlic cloves, crushed
4 green cardamom pods
1 bay leaf
1-2 tsp chilli powder
80g butter, diced
2 green chillies, cut lengthways
75ml single cream, plus a drizzle to serve
5-6 dried fenugreek leaves, crushed between your fingers (optional)
1 tsp garam masala
1 tbsp sugar
For the spiced butter (optional)
3 tbsp ghee (see below) or butter
2 tsp black mustard seeds
1 dried whole Kashmiri chilli
6-8 dried curry leaves
Mix all of the marinade ingredients together in a large mixing bowl with 1½ tsp salt. Add the chicken pieces and mix together until well-coated, then cover the bowl and chill for 1 hr or overnight in the fridge.
Heat the oven to 240C/220C fan/gas 9. Transfer the chicken pieces to a large baking tray(discard any remaining marinade), and cook for 10-15 mins. Turn the pieces after 10 mins so they colour evenly on both sides. The chicken doesn’t need to be completely cooked through at this point as it will cook for a few more mins in the sauce.
Meanwhile, for the sauce, slice the tomatoes in half and put in a large pan in a single layer with 125ml water, the grated ginger, garlic, cardamom, cloves and bay leaf. Simmer, covered, until the tomatoes have completely disintegrated, about 20-25 mins. Remove the whole spices and blend the tomato mixture with a stick blender, then pass it through a sieve to make a smooth purée. Return to a clean pan, add the chilli powder and simmer for 12-15 mins. It should slowly begin to thicken. When the sauce turns glossy, add the chicken pieces and any of the reserved roasting juices from the tray.
Slowly stir in the butter, a couple of pieces at a time, and simmer for 6-8 mins until the chicken is cooked through. Add the chopped ginger, green chillies and cream, then simmer for a min or two longer, taking care that the sauce doesn’t split. Stir in 1 tsp salt, fenugreek leaves, if using, and the garam masala, then check the seasoning, adjust if necessary, then add the sugar. In a separate pan, warm all the ingredients for the spiced butter, if using, until the seeds start to pop (see below). Spoon over the curry, scatter with the coriander, onion, chilli, and a drizzle more cream, if using. Serve with naan, pilau rice and chutney.