Meat Ball Curry/Kofta Curry

Meat Ball Curry/Kofta Curry

Today's recipe is a delicious meat ball/ kofta curry which goes well with rice, pulao or naan. If you want to try something different for dinner try this kofta curry. This is a great dish to serve when you have friends over for dinner. Kofta curry is definitely worth a try-juicy and tender meat balls are cooked in a  rich tangy mildly spiced tomato based gravy enriched with aromatic spices.

The first time I tried the kofta curry was in Delhi and it was creamy  rich curry with lots of fresh cream and the meat balls were cooked over charcoal for a smoky flavor. So if you want that authentic flavor try barbecuing the meatballs before adding to the gravy. I wanted to try my own version of kofta curry and added cashew nut paste instead of cream and my family enjoyed for dinner with vegetable pulao and naan .For a richer, creamier texture you can also add cream. You can use minced mutton of beef or even try a vegetarian version of this curry with mashed potatoes,paneer or any other veggies of your choice. The flavors and taste will tickle your taste buds. Give this recipe a try,you will surely love it.

Ingredients
To make the meat balls
Minced meat- 1 lb
Onion- 1 medium
Egg-1
Bread crumbs- 1/2 cup
Ginger garlic paste- 1 tsp
Minced green chili-  1 tsp
Pepper powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Butter- 1 tsp
Salt to taste
Chopped coriander leaves- 3 tbs

For the gravy
Onion-2 medium
Tomato puree- 1 1/2 cup
Tomato paste- 1 tbs
Ginger garlic paste- 1 1/2 tsp
Cashew nuts- 10
Chill powder- 2 tsp
Coriander powder- 1 tsp
Turmeric powder 1/4 tsp
Garam masala- 1 tsp
Meat masala- 1 tbs
Kasuri methi/dry fenugreek leaves- a pinch
Chopped coriander leaves- 3 tbs
Sugar - 1/2 tsp
Butter- 1 tsp
oil
salt to taste

To make the sauce 
Mince onions and keep aside. Soak the cashew nuts for 10 minutes and make a fine paste. Take four to five tomatoes and make a fine puree.
Heat oil in a pan and add the minced onions and saute till golden brown.Add ginger garlic paste and tomato paste and fry till the raw flavor disappears. Add turmeric powder, chilly powder,coriander powder,sugar, salt and after a minute add the cashew paste. Saute this in medium flame for 3-4 minutes and add the tomato puree. Saute for two minutes and add one cup of water. Simmer this medium for 7-8 minutes or till oil separates. Mean while make the meat balls/koftas

To make the kofta 
In a bowl add minced meat, onion, ginger garlic paste, minced chili, pepper powder,salt and turmeric powder and mix well. Add one egg, bread crumbs, one tsp of melted butter and chopped coriander. Mix to form a uniform mixture and make small ball. Heat oil in a pan and fry the meat balls. You can either shallow fry or deep fry. Fry till all sides are slightly brown.

Add this into the simmering gravy. Mix in garam masala and meat masala.Cover and cook for 15 minutes or till the gravy reaches the desired consistency.Add a tsp of butter and garnish with chopped coriander leaves.

You might also like,
Paneer Malai Kofta Curry
Sweet and Sour Meatballs
Shami Kebabs
Tandoori Chicken
Butter Chicken
Country Captain/Mild Chicken Curry with Saffron

Like to try more chicken and meat recipes, check my page- 100 Chicken/Meat Recipes.
Try this,
Hope you will all enjoy!

Murgh Chukandar/Beetroot Chicken

Murgh Chukandar/Beetroot Chicken

Murgh Chukandar is a tasty chicken curry with wonderful natural bright red color. This color is from beetroot as the name suggests- chukandar means beets in Hindi and Urdu. You can also make with gosht/mutton. I am not sure about the origin of this recipe but it is popular in Northern India and Punjab and it is made during cold winter months.

I love recipes with beetroot,but never thought of adding to meat. Beetroot has an earthiness and sweetness to it which complements with the flavor of earthy spices and kick from the chilies.The bonus is its beautiful vibrant color. This chicken curry has the right balance of sweet,sour,heat and flavor and was beyond what I expected. This humble chicken curry when paired with rice and naan gives you the satisfaction of homey comfort food.

Beetroot is a super food and is a great source of iron and folate. It is said to purify blood and reduce blood pressure. It also contains nitrates,magnesium and other antioxidants.Many have a love hate relationship with beets due to its distinctive earthy flavor. To reduce it fry beets in oil before adding to the curry. You can also roast or bake it.This roasting brings out the natural sweetness of the beets and reduces the earthy flavor.  Beetroot is very healthy and if you are looking for some healthy options,try incorporating beets in your diet. Try this yummy chicken curry,you will surely love it.

 

How to make Murgh Chukandar/Beetroot Chicken

Cooking time- 30 minutes
Recipe type- Side dish/ Curry
Cuisine - Indian

Ingredients 
Chicken- 2 lb
Beetroot - 1/2 lb
Tomato    1
Onions-   2  medium
Chilly powder- 2  tsp
Kashmiri chilly power- 1 tsp
Ginger  -   2 inch thick
Garlic-      8-10
Green chilly-3
Yogurt- 1/2 cup
(Thick tamarind pulp- 1/4 cup)
Turmeric powder- 1/2 tsp
Coriander leaves chopped- 2 tbs
Ghee- 1 tsp
oil
salt to taste
 Mustard seeds- 1/2 tsp
Cumin seeds- a pinch

To roast and make a fine powder
Coriander seeds-1 tbs
Cumin seeds- 1/2 tsp
Star Aniseed-2
Bay leaves-2
Stone flower-1
Fennel seeds- 1/2 tsp
Green cardamon-4
Black cardamon-2
 Black pepper- 1/2 tsp
nutmeg- a small piece
mace-1

Wash and peel the beetroots. Cut them into small cubes. Add a tbsp of oil in a frying pan and saute the beetroots until lightly browned. Set aside half of the cooked beets and puree the rest.
(You can slice it and roast in the oven or wash the beet and wrap in aluminum foil and bake. Peel off the skin and make a puree.Traditional way is to boil the beets and reduce till all water evaporates.)
 
Roast the spices in a low flame till there is a nice aroma. Make it into a fine powder.
Make a course paste of onion, green chilly, ginger and garlic.
Cut, clean and marinate the chicken with yogurt, chilly powder and salt.Keep aside for half an hour.

Heat oil in a heavy bottom pan and add mustard seeds, cumin seeds and one bay leaves. After a minute add the onion paste and saute till oil separates. Add turmeric powder,tomatoes and saute till it is soft.Now add the marinated chicken and pureed beetroot roast in a medium flame till all the masalas are well coated and the chicken starts oozing its own water. This will take about four to five minutes.Close the lid  for two minutes and cook in a medium flame. At this stage the chicken will cook in its own juice. After two to three minutes add 1 cup of water and check salt. Close the lid and cook for 15-20 minutes or till the chicken is almost done. Add the roasted spice powders and the cooked beet cubes.Simmer  and cook till the curry thicken and  reaches the desired consistency . Switch off the flame after a minute and garnish with coriander leaves. Serve warm with rice,naan or chapati.

Try this,
Hope you will all enjoy!