Pakistani Chicken Kofta - Chicken Meatballs


Chicken kofta is a traditional Pakistani curry. You can say "spicy chicken meatballs." It is the main course dish of lunch or dinner. I always enjoy the unique taste of these meatballs with onion and a tomato-based curry. Sometimes I like boiled rice with this, and sometimes I like bread, but both give a unique taste. I love chicken because I'm not fond of beef or mutton much. That's why I am always experimental with chicken-based dishes.

My mother is my trainer in cooking; with the basic ideas of recipes, she also tells some secrets, and believe me, these secrets always make my dishes unique. Chicken kofta is part of everyday meals, so its appearance on the dining table is considered mandatory sometimes.   It is easy to make, but it requires some attention and time to make it unique. Minced chicken is the main ingredient of chicken kofta.

Pakistani Chicken kofta

What's make it unique?

·         It would be best to use fresh home-based ingredients like home-grounded chili powder, turmeric powder, and spices. You can shop from the bazaar but make sure all are hygienic and fresh.

·         Kashmiri Laal Mirchi (Kashmiri red chili powder) is like a crown gem in this recipe. The use of this special chili gives the massive color. This red color is love, seriously.

·         Please make sure before making meatballs that there is no bone in minced chicken because it could hurt your mouth badly.

 The cooking time of this recipe is almost 1 hour and 30 minutes. Different names of this recipe are known in Pakistan like 'chicken kofta,' 'kofta ka Salan, ''chicken kofta kabab,' and 'kofta curry.' Let's start with the recipe of true Pakistani chicken kofta.

Ingredients For chicken kofta or chicken meatballs

·         Minced chicken 1 kg

·         Onions 2 medium

·         Ginger powder or  paste 1 tablespoon

·         Fresh mint chopped 2 tablespoon

·         Cooking spice mix 2 tablespoon

·         Roasted cumin seeds 1 teaspoon 

·         Egg medium size 1

·         Roasted gram flour/ chickpea flour/ bread crams 2 tablespoon 

·         Vegetable oil 2 tablespoon

·         Fresh green chili 4-5

·         Red chili powder ½ teaspoon 

·         Grounded coriander, 1 tablespoon 

·         Salt 1 tablespoon

Ingredients For the gravy or curry

·         Oil 1/3 cup

·         Onion 2 chopped

·         Fresh yogurt 2 tablespoon 

·         Kashmiri Laal Mirchi 1/2 tablespoon

·         Spice mix two tablespoon

·         Salt  1 and half teaspoon

·         Ginger and Garlic 2 tablespoon 

·         Red Chili  1 teaspoon 

Pakistani Chicken kofta - Chicken meatballs

How to prep?

Making meatballs first

·         Take a food processor and add chicken and all other kofta ingredients. Don't add oil.

·         Start the processor and process for 1-2 minutes.

·         Please don't overdo it; otherwise, the chicken batter will be thin and hard to make balls.

·         After processing, use oil to grease your hands, make small round chicken balls, and set them in the refrigerator.

The Final preparation

·         Turn on the heat, put a cooking pan, pour oil and chopped onion, and cook until golden brown.

·         Flip these golden-brown onions into a coffee grinder and make its smooth paste

·         Flip it back to the cooking pan; stir it well on medium heat

·         Add tomatoes, garlic ginger paste, red chili, green chili, Kashmiri chili, salt, cumin-coriander powder, and yogurt  

·         Now add 3 cups of water and shape it like smooth gravy; bring it to boil for 5 minutes

·         Place chicken kofta/ meatballs into the curry carefully

·         Cover the cooking pot; turn the heat low

·         Stir it after 5 minutes and change the side of all balls, gently

·         Term flam high for 5 minutes; and let it simmer on low heat for 20 minutes 

·         Ready to serve; garnish with fresh herbs

·         Serve with rice or bread

Instructions

·         You can add fresh cream instead of yogurt

·         The egg is used for making grip in meat

·         Stir carefully; balls are soft

·         You can change the ration of spices according to your taste. 


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