This is a simple chicken curry which has small gooseberry sized chicken balls in a thick gravy. Usually in koftas you use chicken mince. Here I've used cooked chicken and ground it in a mixer. Grind the chicken very well so you can make the balls tight, otherwise there is a chance that they'll break when you put it for frying. My son enjoyed this curry with his morning appams and his rice at noon. So I can confidently say this is a versatile curry. I've used the same gravy to make Paneer Peas masala which I posted sometime back. Do check that too.
- Oil for frying and sauteing
- Salt to taste
- Boneless chicken - 1/4 kg (I used one chicken breast)
- Onion - 1 (chopped)
- Chopped ginger - 1 tsp
- Chopped garlic - 1 tsp
- Chopped green chilli - 1 tsp
- Cornflour - 2 tbsp
For the gravy
- Onion - 3 big
- Tomato - 1 big
- Chopped ginger - 3 tsp
- Chilli powder - 2 tsp (increase/decrease acc. to your tolerance)
- Turmeric powder - 1/4 tsp
- Cumin powder - 1/2 tsp
- Milk - 1 cup
For making chicken balls
- Cook boneless chicken pieces with salt
- Grind cooked boneless chicken in a mixer very well
- In a thick bottomed vessel pour little oil and saute chopped ginger, garlic and green chilli.
- When they turn light brown add chopped onion. Add salt.
- Saute until it becomes transparent and then light brown.
- Leave it to cool.
- When cool put in mixer and grind along with the already ground chicken (just a small rotation is enough)
- Move the above into a bowl and make small gooseberry size balls out of it.
- Roll in cornflour and deep fry until golden brown.
For the gravy
- Heat little oil in a pan
- When hot add chopped ginger and sliced onion.
- Saute until they become light brown. Put the flame on low.
- Add chilli powder and turmeric powder. Saute until raw smell goes.
- Switch off the flame and let it cool
- Chop tomato and put in a mixer.
- Put the above sauteed onion mix also with chopped tomato in mixer and grind to a smooth paste.
- Switch on the flame and put a thick bottomed vessel on flame.
- In this pour the onion-tomato paste and let it simmer until most of the water dries up. Stir occasionally.
- Add cumin powder at this stage and stir again.
- Add milk and mix well. Put in the fried chicken balls and let it simmer on low flame for 5 minutes. Switch off
- Serve with rotis