Chicken Kofta Masala and learning from being careless

 Finally, Friday!!! Just the kind of Friday for this Chicken Kofta Masala or Curried Chicken Meatballs. It has been a bit of a week. However, ending on a positive note! I have wheels again. And they are electric. Assuming, I can keep them on the road for longer than the last time 2023 should be on the road. The pictures are a little hurried, but I will most likely make these again and again.  Being more homebound, has offered me a little more time to reflect. And, I have been spending a lot of time reflecting on food choices, rethinking sustainable living and life in general. I have done the dry January thing. While I feel happy that I did it, I will confess I do not necessarily feel like a new woman. Just putting it out there for people. What I did differently about these koftas, is add in flavor differently.

Infusing with Vegetables

I also make these chicken koftas with ground turkey. Both these meats fare well in the lean department, I wanted a little more moisture with adding extra fat. I mean, that defeats the purpose, correct?  So, I tinkered around. When mixing the meatballs, I add in very finely chopped carrots, onions and bell peppers. The result is that this all cooks together and infuses a nice sweetness and keeps the koftas moist.  The rest is just a nice dose of spices. The overall effect is very different from these Saag Kofta.

Pairing

So, yes, I served this with spaghetti. No real reason, just playing around. Serve this with whatever you feel like, it is all good. Since the sauce is on the milder side, I think it is overall versatile. Meatballs are such an adaptable dish, here is another one of our favorite recipes.

A bit of Chicken Kofta Trivia

Indian meatballs or even vegetarian balls are called koftas. They were brought to India from Central Asia, then also adapted for vegetarians.

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Chicken Koftas or Meatballs

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: Serves 4 to 6

A comforting recipe for chicken meatballs or koftas in a curry sauce.

Ingredients

    For the koftas
  • 1/2 pound of ground chicken
  • 2 teaspoons freshly ground ginger
  • 1 teaspoon freshly ground garlic
  • 2 medium carrots very finely chopped.
  • 2 bell peppers, very finely chopped, divided.
  • 2 green chilies minced.
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
    • 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. Mix the ground chicken with the ginger, garlic, carrots, half the bell pepper, green chilies, salt and sugar. Set aside for 2 hours or overnight. Shape into small meatballs.
  2. Add in the onion and ginger and cook for 2 to 3 minutes stirring frequently. Add in the remaining bell peppers.
  3. Add in the cumin, coriander and cook for 2 minutes.
  4. 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.
  5. Add in the chicken koftas with 1 cup of water. Add in the koftas in a single layer and simmer for 15 minutes, allowing the koftas to cook through and the sauce to thicken.
  6. Stir in the cilantro and serve right away.
https://spicechronicles.com/chicken-koftas-masala/

 

5 Comments

  • Aditya Swarup

    I’ve never tried making koftas before, but this post has definitely inspired me to give it a go! The spice mix sounds incredibly flavorful, and I love that the koftas are baked instead of fried – a healthier option without sacrificing taste. The detailed instructions and accompanying photos make it seem less daunting to attempt, even for someone who’s not very experienced in the kitchen. Thanks for sharing this recipe!

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