Chicken kofta korma

Chicken kofta korma

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

These chicken koftas are to die for – delicate, melt in the mouth and unforgettable. Many kofta recipes use red meat and are fried, but the best koftas are poached in sauce and have a lovely tender juiciness. This recipe uses a korma sauce, rich with yoghurt, cream and ground almonds – save it for a special occasion and serve it with Pulao Rice and Naan, Parathas or Chapattis.

Koftas

Ingredients

Quantity Ingredient
500g minced chicken
1 onion, chopped
1 tablespoon Ginger paste
1 tablespoon Garlic paste
80g fresh breadcrumbs
2 eggs
1/2-1 teaspoon salt, or to taste
1 teaspoon coriander leaves, chopped
1 teaspoon mint leaves, chopped
1/2 teaspoon ground cardamom
1/2 teaspoon freshly ground whole mace

Sauce

Quantity Ingredient
60g Ghee
or salted butter, (see note)
2 large onions, sliced
1 dried whole red chilli
1 tablespoon Ginger paste
1 teaspoon Garlic paste
1 teaspoon turmeric
1 teaspoon ground coriander
60g plain yoghurt
125ml pouring cream
1/2-1 teaspoon salt, or to taste
1 tablespoon ground almonds

To serve

Quantity Ingredient
Pulao rice
Naan
or Chapattis
or Parathas

Method

  1. To make the koftas, mix together the chicken, onion, ginger and garlic pastes, breadcrumbs, eggs, salt, coriander and mint leaves, cardamom and mace in a large bowl. Dip your hands in warm water and, using the palms of your hands, roll the kofta mixture into balls about 3 cm in diameter. Set aside.
  2. To make the sauce, heat the ghee or butter in a large heavybased saucepan over a medium heat. Sauté the onion and chilli, stirring occasionally, for about 5 minutes, or until the onion is golden brown.
  3. Stir in the ginger and garlic pastes and cook, stirring frequently, for about 2 minutes. Add the turmeric, ground coriander and yoghurt and cook, stirring occasionally, for 3 minutes.
  4. Stir in the cream, salt and 250 ml water and bring to a boil, then immediately reduce the heat to low and simmer uncovered for 10 minutes. Add the ground almonds and cook for a further 5 minutes.
  5. Carefully drop the koftas into the sauce, then cover and cook over a low heat for 30 minutes. Serve hot.

Note:

  • Ghee really is preferable for this recipe as it has the best flavour and consistency. You can replace it with salted butter, but the final flavour will not be as nuanced or as rich.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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