Chicken Kofta Curry (Cook 7 min)
Punjabi Makhani Curry Recipe
Kofta Curry
PMC5
Tender chicken koftas simmered in a rich Punjabi Makhani gravy with butter, cream, fenugreek and fresh coriander.
Ingredients
- 200g chicken mince
- 75g potato, boiled and mashed
- 1/2 tsp salt
- 1 tbsp vegetable oil
- 200ml water
- 1 packet Punjabi Makhani Curry
- 2 tbsp butter
- 2 tbsp cream
- 1 tsp dried fenugreek leaves (kasuri methi), crushed between palms
- 1 tbsp fresh coriander, chopped, reserve some for garnish
Method
1. Combine chicken mince, mashed potato and salt in a bowl.
2. Mix well and shape into small meatballs approximately 1.5 inches in diameter.
3. Heat vegetable oil in a pan over medium-high heat.
4. Sauté the chicken meatballs for 2 minutes until lightly browned. Remove and keep aside.
5. In the same pan, heat 200ml water.
6. Empty the full contents of the sachet into the pan and mix well.
7. Bring to a gentle simmer.
8. Add butter and cream and cook for 1 minute.
9. Add the sautéed chicken meatballs, dried fenugreek leaves and chopped coriander.
10. Simmer gently until the meatballs are fully cooked through.
11. Garnish with the remaining coriander leaves.
12. Serve hot with rice or Indian bread.
Chef's Serving Suggestion
Serve with butter naan, garlic naan, jeera rice or saffron rice. Finish with an extra drizzle of cream for a restaurant-style presentation.
