In general, I think most of my dishes can be prepared rather quickly if you just reduce the simmering time, the cooking time or eliminate the baking recommendation. But what I know for sure is that the taste will not be the same. Can you simmer a curry for 20 minutes instead of 45 minutes? Yes you can. Will it be just as delicious? In my opinion, no that’s not possible. And this Chicken Kofta Curry is a perfect example of such a scenario. When the onions and tomatoes are first simmered together for some time, then spices are gradually added and simmered again, the meatballs are individually deep fried before gently placing in the flavorful gravy, and then simmered yet again, the final taste is phenomenal! Allowing for flavors to develop and mingle is of paramount importance in traditional Indian, and even Pakistani/Desi cooking. Directly from my mom’s culinary wisdom (and moms are usually always right!), and throughout my cooking adventures and experiences, this is one solid truth I have learned-food that is simmered, seasoned and slowly cooked in layers has an unmatched taste and presentation.
On another equally important note, I would also like to mention that I barely ever use prepackaged spice mixes. I am a firm believer that freshly ground spices are truly the best, as they allow me to infuse, manipulate and create the harmonious robust flavors that I strive to achieve in my recipes. However, having said that, there are two prepackaged spice mixtures from those I have experimented with that I would recommend. One is Shan Kofta seasoning (and the second is National Delhi Nihari seasoning, but that’s for another post). Please do keep in mind that you do not use the entire packet of the Kofta seasoning-I would probably consider that a no no. I add 2 teaspoons for a hint of flavor to the meat mince and incorporate other spices to obtain that final wow factor. Similarly, I include 2 teaspoons of the seasoning into the gravy so the flavor profile is consistent and blends perfectly with the other ingredients and seasonings.
Chicken Kofta Curry
Ingredients
For Chicken mixture
- 2 lbs chicken mince
- 3/4 cup breadcrumbs
- 1 tsp fresh ginger paste
- 1 tsp fresh garlic paste
- 1/2 cup fried onions
- 2 tsp Shan masala packet *Kofta seasoning mix
- 1 tsp coriander powder *coarsely ground
- 1/2 tsp cumin powder
- 1 cup coriander leaves *rinsed, stemmed and chopped
- 1/4 tsp Kosher salt
- 1/2 tsp Kashmiri Lal Mirch
- 1/2 cup plain yogurt
- Canola oil *as needed for deep frying Koftey
For Gravy
- 2 tbsp grape seed oil
- 1/2 red onion *chopped
- 1 tsp fresh garlic paste
- 1 tsp fresh ginger paste
- 3 medium tomatoes *chopped
- 1/4 tsp Kosher salt *or to taste
- 2 tsp Shan masala packet *Kofta seasoning mix
- 1.5 tsp coriander powder *coarsely ground
- 1 tsp cumin powder
- 1 tsp garam masala powder
- 1 jalapeno *deseeded and chopped
- 1 cup fried onions
- 2 cups plain yogurt *whisked
- 1 cup coriander leaves *rinsed, stemmed and chopped
- 3 tbsp ghee *clarified butter
- water *as needed
Instructions
For Chicken mixture
- Rinse and completely drain chicken mince (keep under sieve for at least 45 minutes-1 hour to allow for removal of all moisture. Place chicken mince in a large mixing bowl. Add breadcrumbs, fried onions, ginger/garlic paste, Shan Kofta seasoning, coriander and cumin powder, Kashmiri Lal Mirch, Kosher salt, garam masala and freshly chopped coriander leaves. Mix well to incorporate all seasonings into chicken mince. Set aside and let marinate for at least 1 hour, preferably overnight.
For Gravy
- On medium high, heat 2 tbsp grape seed oil in a cooking vessel (that you can place in oven later on, as final curry will be baked). Once oil is hot, add chopped red onions and saute for 8-10 minutes. Turn heat to medium and add ginger/garlic paste, mix well and continue to saute for 4-5 minutes. Add tomatoes, mix well, cook for 4-5 minutes, turn heat to medium low, cover and cook for 10-12 minutes. Uncover, stir well, turn heat to medium and now add remaining spices (Shan Kofta seasoning, coriander powder, cumin powder, garam masala and Kosher salt). Mix well, add 1-2 tbsp water, as needed, to prevent burning of spices. Cook for 3-4 minutes on medium heat.
- Add deseeded, chopped jalapeno, fried onions and whisked yogurt. Mix well. Cook for 4-5 minutes. Add 1 cup of water. Turn heat to medium low, cover pot and simmer gravy for an additional 15-20 minutes. Using an immersion blender, blend simmering gravy into a smooth consistency.
For Frying Meatballs
- Remove marinated chicken mince from fridge and let rest for 10-12 minutes at room temperature.
- Grease palm of hands with oil and form chicken mince mixture into meatballs (medium-sized as they will shrink when deep fried). Place on sheet pan/tray until ready to fry.
- Heat Canola oil in large wok/frying pan (enough for deep frying) on high heat. Once oil is hot, turn heat to medium high and carefully add 5-6 meatballs at a time, being careful not to overcrowd wok. Fry for 2-3 minutes (untouched) on medium high heat, then turn heat to medium, turn meatballs and continue to deep fry for an additional 8-10 minutes, until meatballs are a light golden brown (turning as needed). Place fried meatballs on a paper towel lined sheet pan (to remove excess oil). Fry remaining meatballs in batches. The chicken mince mixture will make approximately 20. Let slightly cool.
For Final Curry assembly
- Preheat oven to 350 degrees Fahrenheit.
- Carefully add fried meatballs to simmering gravy. Bring curry to a gentle boil, turn heat to low and simmer for 5 minutes.
- Turn off heat, add 3 tbsp of ghee on top of curry, cover pot and place in preheated oven and bake for 25 minutes. Remove from oven, let rest for 5-7 minutes, uncover and garnish with freshly chopped coriander leaves.
- Fabulously delicious and scrumptious Chicken Kofta Curry is now ready to serve. Tastes amazing with plain Basmati rice, parathas or even Garlic Butter Naan. Enjoy! Nosh Farma'aiye.