Indian Chicken Kofta Curry Recipe

Instructions

1. Set the ground meat in a bowl, add 1 tablespoon of ginger and garlic paste, one teaspoon of Garam Masala spices, the chilly red powder, the fresh coriander (optional) and the egg.
2. Mix all the ingredients vigorously and keep the bowl in the fridge.
3. In a pan over medium heat, add the vegetable oil and the ground cinnamon and cardamom pods and let them soak in until you can smell their fragrance for about 30 seconds.
4. Add the minced onion and let it cook until it gets a beautiful, golden colour.
5. When the onion becomes nice and golden, add the other tablespoon of ginger and garlic paste, stir and let it cook for another 2 minutes, then add the tomato paste, the blended fresh tomatoes and the turmeric powder.
6. Keep cooking the mixture until all the water evaporates, then add the ground coriander, the cumin powder, one teaspoon of Garam Masala and stir.
7. Let it simmer for a few seconds, then slowly add the yoghurt while stirring.
8. Add the water, cover the pan and let the sauce come to a boil.
9. Form the meatballs with your hand (if the meat is sticky, dip your hand in the water for one second before grabbing the meat) and drop them gently in the boiling sauce.
10. After all the Koftas are placed in the pan, cover it with the lid and maintain the head for another 20 minutes.
11. When your Koftas are done, sprinkle them with some fresh coriander.