Chicken kofta in tomato gravy

 

INGREDIENTS

Yield: 4 to 6 servings (18 to 24 kofta)

For the Kofta

• 2pounds ground chicken
• ½cup chopped cilantro (optional)
• 3tablespoons gram flour or chickpea flour
• 2tablespoons poppy seeds (optional)
• 1tablespoon white or malt vinegar
• 2teaspoons cumin seeds
• 2teaspoons fine sea salt
• 1½teaspoons ginger paste or freshly grated ginger
• 1½teaspoons garlic paste or freshly grated garlic
• 1½teaspoons Kashmiri or other mild red chile powder (or 1 teaspoon red-pepper flakes)
• Vegetable or other neutral oil, for greasing hands

For the Gravy

• ¼cup ghee or neutral oil
• 1large yellow or red onion, finely chopped
• 1½teaspoons ginger paste or freshly grated ginger
• 1½teaspoons garlic paste or freshly grated garlic
• 1½teaspoons Kashmiri or other mild red chile powder
• 1teaspoon cumin powder
• ¼teaspoon turmeric powder
• 4Roma tomatoes, finely chopped, or 1½ cups canned crushed tomatoes
• 1teaspoon fine sea salt, plus more to taste
• 2cups unsalted chicken stock or water
• 3Thai green chiles, sliced
• ¼cup full-fat plain Greek yogurt
• 1teaspoon poppy seeds (optional)
• ½teaspoon garam masala
• 2tablespoons roughly chopped cilantro
• Rice, roti or naan, for serving
  

  PREPARATION

  1. Step 1

     Prepare the kofta: Mix all the ingredients for the kofta except for the oil until evenly distributed. (Do not overmix.) With oiled palms, gently form golf ball-size kofta and lay them out on a sheet pan making sure they’re not touching. If cooking right away, set aside while you make the gravy. (If freezing, place the sheet pan in a freezer for 3 hours or until the kofta harden, then transfer to a container and store for up to 3 months. If refrigerating, cover and chill overnight.)

  2. Step 2

     Prepare the gravy: Heat ghee or oil in a large pot on high for 30 seconds. Add onion, ginger and garlic and cook until the onion is translucent, 5 to 7 minutes, stirring frequently.

  3. Step 3

     Add red chile powder, cumin and turmeric and stir for 30 seconds. Stir in tomatoes and salt. Continue cooking, stirring occasionally, until the mixture becomes jammy and the oil separates, 5 to 7 minutes.

  4. Step 4

     Add stock and green chiles and bring to a boil. (If you prefer a slightly thicker gravy, cook until slightly reduced, 3 to 5 minutes.) Stir in yogurt. Once the mixture is simmering, reduce heat to medium and gently lower the meatballs into the liquid. (They may not all fit in one layer.)

  5. Step 5

     Once the liquid returns to a simmer, reduce the heat to low, cover and cook until the kofta are done (cut one open to make sure it’s cooked through), 20 to 25 minutes. Season to taste with salt. Top with poppy seeds (if using), garam masala and cilantro. Serve with rice, roti or naan.

  Tip

  • Once the kofta are in the pot, do not stir or stir gently once the meatballs are firm to reduce the chance of them breaking.