Chicken Kofta Masala, soft Indian chicken meatballs poached in a hot and spicy yet aromatic Indian gravy, fakeaway heaven.
Chicken Kofta Masala…
My love of Indian flavours is well documented here on Krumpli and these chicken kofta are an extension of that. They are poached in a masala style sauce or ‘gravy’ is definitely a nod to the flavours I love so much.
The meatballs themselves sing of fenugreek one of the real evocative flavours of Indian food. The gravy rounds it out with garlic, ginger, cumin, coriander, turmeric and of course chili.
This chicken kofta curry is superb but it also makes the most incredible spin on a ‘meatball sub’ if you feel so inclined.
As the recipe for the masala sauce or gravy works really well with whole cuts of meat, it works wonders with leftover roast lamb!
As with all of my spicy dishes you can make this chicken kofta masala as hot as you like.
I personally like this one really quiet fiery so break out the lip balm if you need to.
Meatballs Around The World.
No matter where you go around the world you will not be far from some form of meatball recipe. If you extend it further to the idea of fish or vegetables being formed into little balls you can practically go all around the globe.
This chicken kofta recipe is not particularly authentic more a play on Indian flavours. Although Keema Kofta Masala is definitely a thing, typically made with beef or mutton.
As I mentioned above it is an idea I play with quite a lot, particularly with these meatball stuffed onions cooked on the BBQ! It would be remiss of me to not mention my spaghetti and meatball recipe.
But the world of meatballs is wide and huge we can add all these to the list!
- Keftedes from Greece.
- Skilpadjies from South Africa.
- Frikadeller from Denmark.
- Lions Head Meatballs from China.
- Bakso from Indonesia.
- Albondigas from South America.
And no that list is not comprehensive, there are so many more!
In Other News!
This Chicken Kofta Masala recipe is hitting you up just as we return from a weekend away in Debrecen to celebrate my wifes Birthday. The second city of Hungary and a fabulously understated city. One that we can visit without being overwhelmed by the noise and bustle, unlike Budapest.
Hungarian food is great but it is all massive when it comes to portion size.
As a result, we booked a table at a fabulous restaurant that serves the rarest of things in Hungarian restaurants. Modern European food.
It was glorious, portion sizes that permitted us to eat two whole courses without feeling as though we needed to be pushed home in a handcart.
We also stayed in a pretty famous Hungarian hotel. The Arany Bika (Golden Bull), is much famed in Hungary and is a wonderful testament to the grandeur of the past. Although it is now a little faded. Most importantly a fabulous weekend was had by both of us.
The thermal spa we stopped at on the way home on Sunday was much needed to shake off the funk from the booze we consumed. Go figure, a Saturday night on the tiles. Now that does not happen very often any more!
For the Kofta
- 100 g Onion, Finely diced
- 350 g Chicken, Minced
- 2 Garlic Cloves, Minced
- 25 g Fresh Ginger, Grated
- 1/2 Tsp Kashmiri Chili Powder
- 2 Tbsp Dried Fenugreek Leaves
- 1 Tsp Ground Cumin
- 1 tsp Coarse Sea Salt
- 1 Egg, Lightly beaten
- 50 g Breadcrumbs
For the Masala Sauce
- 100 g Onion, Roughly chopped
- 2 Garlic Cloves, Peeled
- 15 g Ginger, Peeled
- 2 Tbsp Ghee
- 2 Tbsp Tomato Puree
- 1 Tbsp Ground Coriander
- 1 Tsp Ground Cumin
- 1 Tsp Ground Turmeric
- 1 Tsp Kashmiri Chili Pepper
- 1/2 Tsp Ground Fenugreek
- 150 g Natural Yoghurt
- 1/2 Tsp Coarse Sea Salt
- Mix together the ingredients for the kofta, wet your hands with warm water and roll into 2.5 cm balls and set aside, you should have 10 kofta.
- Place the garlic, ginger and onion for the sauce in a small blender with 2 tablespoons of water and blend to form a paste.
- Heat the ghee over a medium high heat in a large frying pan and add the onion, garlic and ginger paste and fry until golden, stirring occasionally, about 5-10 minutes..
- Now add the ground spices and fry for a further minute before adding in the tomato puree and frying for a further minute, stirring continuously to prevent burning.
- Add in the yoghurt and salt, stir to combine then turn the heat down to low and allow to cook covered for 10 minutes.
- Now add in 150-200ml water, you are looking to make a sauce akin to a relatively thick soup and stir until boiling.
- Finally add in the meatballs and allow to poach in the thick sauce for 30 minutes basting with the sauce every 10 minutes.
Serve with plain rice.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 815 Total Fat: 43g Saturated Fat: 17g Trans Fat: 0g Unsaturated Fat: 22g Cholesterol: 295mg Sodium: 2183mg Carbohydrates: 51g Fiber: 8g Sugar: 13g Protein: 58g