A hearty curry prepared with a blend of wholesome spices is all you need for an exceptional meal. And what can be better than this chicken kofta curry for such meals, where beautifully flavored minced chicken meatballs are dipped into a rich tomato- and onion-based curry.
Whenever we had guests at home for a party, everyone had one request from my dad: to make one of his special curries. This curry tastes delicious with almost all Indian breads, but I prefer flaky Lachha Paratha to go with it. You can also serve it with steamed rice.
½ cup (80 g) chopped onion
2 green chiles
2 tbsp (4 g) chopped cilantro
10 oz (283 g) ground chicken

2 tsp (6 g) ginger-garlic paste
1 tsp ground coriander
1 tsp Kashmiri red chile powder
½ tsp ground turmeric
½ tsp garam masala spice blend
1 tbsp (15 ml) melted ghee
2 tbsp (17 g) chickpea flour
1 tsp fresh lime juice
¼ cup (60 ml) vegetable oil
1 bay leaf
2 green cardamom pods
3 whole cloves
1 (1” [2.5-cm]) piece cinnamon stick
1 cup (160 g) chopped onion
2 tsp (6 g) ginger-garlic paste
½ cup (80 g) tomato puree
½ cup (120 g) plain yogurt
1 tsp all-purpose flour
1 tsp ground coriander
2 tsp (4 g) Kashmiri red chile powder
½ tsp ground turmeric
½ tsp ground cumin
2 tbsp (4 g) chopped fresh cilantro, for garnish
1 recipe Lachha Paratha , for serving
Begin making the kofta: In a blender, combine the onion, green chiles and cilantro and blend to a smooth paste. Transfer this paste to a medium-sized bowl. Add the chicken, ginger-garlic paste, coriander, Kashmiri red chile powder, turmeric, garam masala, melted ghee, chickpea flour and lime juice and mix well to make a smooth mixture. Make balls from the mixture (about 10 to 12), wetting your hands with water while making the balls; otherwise, the mixture will stick to your palms. Set the balls aside.
Make the curry: In a large skillet with a lid (you’ll need it later), heat the oil over medium-high heat. Once the oil is hot, add the bay leaf, green cardamom pods, cloves and cinnamon stick, and let them crackle for 2 to 3 seconds. Add the onion and fry, stirring regularly to cook it evenly, until it is lightly browned, 5 to 6 minutes. Add the ginger-garlic paste and fry, still stirring, until the onion turns dark brown, another 5 to 6 minutes.
Now, add the tomato puree and cook for 2 to 3 minutes. In a small bowl, whisk together the yogurt and flour. Add the yogurt mixture to the pan and cook for another 2 to 3 minutes. Whisking the yogurt with flour prevents it from curdling while cooking and also makes the curry creamier. Add the coriander, Kashmiri red chile powder, turmeric, cumin and salt to taste, and cook, stirring regularly, until the oil starts to leave the sides of the pan, 2 to 3 minutes.
Now, add 4 cups (960 ml) of water to the pan and bring the curry to a boil. Once the curry comes to a rolling boil, slide the kofta gently into the pan. Cover the pan and cook the kofta undisturbed undisturbed for 4 to 5 minutes. Then, remove the lid and turn them around very gently, using a small spoon, cover and cook for another 3 to 4 minutes. Garnish the curry with chopped cilantro and serve hot with Lachha Paratha.

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