Chicken keema balls kofta curry

Here is the tasty and rich chicken keema balls kofta curry. The best way to describe this dish is chicken meatballs cooked in spices and rich gravy. Earlier today I made chicken keema balls for snacks and I made some extra balls to make this yummy curry.
This dish I made today is based off on Mugalai dishes which are well known for their richness. Keema kofta curry can be served with rice or any Indian bread items..Enjoy!!


Keema balls made from 1/2 lb ground chicken - recipe here
1 big onion roughly chopped and made to paste
2 tomatoes + 2 green chillies made to paste
1 tbsp ginger garlic paste
1/2 tbsp red chilli powder
5 almonds + 5 cashews + 1 tsp poppy seeds + 1/2 tbsp coconut powder made to fine paste adding little water or milk
1 tsp garam masala
Salt per taste
2 tbsp oil

For tempering

1 tsp black cumin seeds (Shahi Jeera)
1 tsp cumin seeds
3 cloves
small piece of cinnamon
pinch of nutmeg
4 curry leaves
1 tsp Turmeric

For garnish

2 tbsp fresh cream
handful of coriander leaves


 Heat oil in a thick bottomed pan. Add in the tempering and let them splutter. Add in the onion paste, salt and fry for 5 to 10 minutes till the raw smell is gone and all the moisture is gone.
Add in the ginger garlic paste and fry for a minute or till the raw smell goes away. Add in the tomato paste, close the lid and cook for 7 to 10 minutes till the oil oozes out. Now stir in red chilli powder, 1/2 cup of water and the nuts paste. Close the lid and let the curry cook for 5 to 10 minutes till the water is almost evaporated. Stir occasionally.
At this point check and adjust the seasonings. Turn the heat to medium low and drop in the keema balls, close the lid and cook for 4 to 5 minutes till the gravy comes to a desired consistency. Stir occasionally. Sprinkle the garam masala, stir in the heavy cream and turn off the heat. Garnish with coriander leaves and serve with rice or any Indian bread items.


Instead of deep frying or baking the keema balls, just make the balls and keep aside. Once you add the nut paste instead of 1/2 cup add in 1 1/2 cup of water. Once the paste is cooked add in the raw keema balls and let them cook in the gravy.


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