Murgh Koftas – Curried Indian Chicken Meatballs

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Chicken Koftas  This is one of my favorite simple curries, that I like to dish out often when closing out a week, or just family dinner. An Indian dumpling or meatball is called a kofta, and came into the Indian culinary repertoire sometime in the 17th or 18th century through the Mughal rulers who were from Central Asia. Since their domain tended to be in the North and North Eastern states, you find koftas in the cuisines of these regions. While the meat based varieties dominate, you have several vegetarian versions as well. And of course in Eastern India, where fish rules you tend to have some signature fish based varieties. However, we slice (or should I say shape them), koftas are one of my favorite things to make. Indian koftas are made with very little fillers and tend to be gluten-free as the flour (if used) is chickpea flour.

Today’ recipe is a chicken kofta, a recipe adapted from the Spices and Seasons cookbook. Gussy it up a little with a touch of light cream, serve over steamed perfectly done Basmati Rice, you might even get away with passing this off as a homey Valentine. Remember the Indian flat breads I shared with you when I began the sequence, if you threw that into the mix, I might actually be tempted to come over.

The only tip that I have for you is to shape them before you start making the curry base, this allows them time to settle and consequently not break apart when being cooked.

Murg Koftas – Curried Indian Meatballs

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

An recipe for curried Indian meatballs.

Ingredients

    For the koftas
  • 1 pound of ground chicken
  • 2 teaspoons freshly ground ginger
  • 1 teaspoon freshly ground garlic
  • 2 green chilies minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 tablespoon oil
  • For the curry
  • 2 tablespoons oil
  • 1 red onion, finely chopped
  • 1 tablespoon grated ginger
  • 1 teaspoon powdered coriander
  • 1 teaspoon powdered cumin
  • 3 tomatoes, finely diced
  • 2 pods cardamom
  • 2-3 cloves
  • 1 small piece cinnamon, broken
  • 1 teaspoon salt
  • 4 tablespoons chopped cilantro

Instructions

  1. 1.Pre-heat the oven to 300 degrees.
  2. 2.Mix all the ingredients for the meatballs together and shape into small walnut sized balls.
  3. Place them on a baking sheet and cook for 5 minutes at 350 degrees. This is to just bind the meatballs, rather than completely cook through. It is important not to over cook them or they will dry out.
  4. In the meantime, heat the oil on medium heat for a minute.
  5. Add in the onion and ginger and cook for 2 to 3 minutes stirring frequently.
  6. Add in the cumin, coriander and cook for 2 minutes.
  7. Add in the tomatoes, cardamom and cloves and cook on medium low heat, stirring the tomatoes occasionally to break them down to a smooth consistency for about 7 minutes.
  8. Add in the chicken koftas and cook for 5 minutes.
  9. Stir in the cilantro and serve.
http://food.lohudblogs.com/2015/02/02/murgh-koftas-curried-indian-chicken-meatballs/

Murgh Kofta – Curried Indian Chicken Meatballs
(Recipe Adapted from the Spices and Seasons Cookbook, Hippocrene 2014)
Ingredients
For the koftas
    • 1 pound of ground chicken
    • 2 teaspoons freshly ground ginger
    • 1 teaspoon freshly ground garlic
    • 2 green chilies minced
    • 1/2 teaspoon salt
    • 1/2 teaspoon sugar
    • 1 tablespoon oil
For the curry
  • 2 tablespoons oil
  • 1 red onion, finely chopped
  • 1 tablespoon grated ginger
  • 1 teaspoon powdered coriander
  • 1 teaspoon powdered cumin
  • 3 tomatoes, finely diced
  • 2 pods cardamom
  • 2-3 cloves
  • 1 small piece cinnamon, broken
  • 1 teaspoon salt
  • 4 tablespoons chopped cilantro

Instructions

  1. Pre-heat the oven to 300 degrees.
  2. Mix all the ingredients for the meatballs together and shape into small walnut sized balls.
  3. Place them on a baking sheet and cook for 10 minutes.
  4. In the meantime, heat the oil on medium heat for a minute.
  5. Add in the onion and ginger and cook for 2 to 3 minutes stirring frequently.
  6. Add in the cumin, coriander and cook for 2 minutes.
  7. Add in the tomatoes, cardamom and cloves and cook on medium low heat, stirring the tomatoes occasionally to break them down to a smooth consistency for about 7 minutes.
  8. Add in the chicken koftas and cook for 5 minutes.
  9. Stir in the cilantro and serve.
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About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly.
Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing.
Rinku has been teaching recreational cooking classes for the past nine years.
Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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