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How To make Kashmiri Meatballs (Kashmiri Koftas)
2 lb Ground lamb
1 Piece fresh ginger, about
-1 1/2 inches long and 1 -inch thick, peeled and -finely grated 1 T Ground cumin seeds
1 T Ground coriander seeds
1/4 t Ground cloves
1/4 t Ground cinnamon
1/8 t Grated nutmeg
1/4 t Freshly ground black pepper
1/8 t To 1/4 t cayenne pepper
1 1/4 t Salt
5 T Plain yoghurt
7 T To 8 T vegetable oil
2 Inch stick cinnamon
5 Whole cardamom pods
2 Bay leaves
5 To 6 whole cloves
1 c Warm water
Combine the lamb, ginger, cumin, coriander, ground cloves, ground cinnamon, grated nutmeg, black pepper, cayenne, salt and 3 Tablespoons of the yoghurt in a bowl. Mix well. Wet your hands with cold water and form 24 long koftas, sausage shapes, about 2 1/2 - 3 inches long and about 1 inch thick. Heat the oil in a very large, preferably non-stick frying pan (or use 2 frying pans). When hot, put in the cinnamon stick, cardamom pods, bay leaves and whole cloves. Stir for a second. Now put in the koftas in a single layer and fry them on medium-high heat until they are lightly browned on all sides. Beat the remaining yoghurt into the 1 cup warm water. Pour this over the koftas and bring to a boil. Cover, lower heat and simmer for about half an hour, turning the koftas around gently every 7-8 minutes. By the end of the half hour, no liquid other than the fat should be left in the frying pan. If necessary, turn up the heat to achieve this. When you get ready to serve, lift the koftas out of the fat with a slotted spoon. Leave the whole spices behind as well.
How To make Kashmiri Meatballs (Kashmiri Koftas)'s Videos
Chicken Kofta Curry Recipe | चिकन कोफ्ता करी | Chicken Meatball recipe Restaurant Style | Chef Ashok
Chicken Kofta Curry Restaurant Style | चिकन कोफ्ता करी | How to make Chicken Kofta | Easy Chicken Kofta | Chef Ashok
Ingredients:-
.250 gm chicken keema
3 spoon chop onion
1 tsp chop green chilli
1 tsp ginger garlic paste
2 tsp roasted chana powder
salt to taste
1/2 tsp garam masala powder
1/2 tsp red chilli powder
chop coriander
1 egg
4 onion
2 tomato
.150 gm curd
1.5 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
1 tsp kashmiri mirch powder
1/2 tsp Kasoori methi
1/4 tsp red chilli powder
#chickenkofta #chickencurry #chickenrecipe #cookingwithchefashok
SECRETS TO COOKING JUICY & SOFT CHICKEN MEATBALL CURRY | CHICKEN KOFTA CURRY
How To Make Chicken Meatball Curry - Chicken Kofta Curry - Chicken Recipe Indian Style
This chicken meatball curry is extremely delicious. I learnt the trick from my aunt for not frying the meatballs. Frying makes the surface hard and rubbery and as a result the gravy cannot reach the interior of the meatballs. I had been making chicken meatballs in this way ever since I learnt the no frying trick and was never disappointed.
Ingredients For Making Chicken Meatballs -
For the meatballs -
* 750 gm/ 1.7 lb ground chicken. I always buy boneless skinless chicken thighs and grind them in my food processor. Please do not discard the fat as that will make the meatballs taste better. If your grocery store has a meat section then please tell the butcher to make a very fine mince.
* 1 tablespoon from the ginger garlic paste
* 1 tablespoon finely chopped onions
* 1 green chilli finely chopped (optional)
* 1 large sandwich bread. Add 2 if small.
* 1 large egg or 2 small eggs
* freshly crushed black pepper
* less than half a teaspoon salt
* 1 teaspoon oil
* 2 tablespoons finely chopped coriander leaves (optional)
For the gravy -
* 25 gm/ 1 oz / 6 to 7 large garlic cloves
* 25 gm/ 1 oz ginger
* 100 gm / 1/4 th cup plain unflavored yogurt/curd mixed with 5 tablespoons water. if using curd please make sure curd is not too sour.
* 330 gm/ 12oz/ 1 very large + 1 medium onions
* 1 teaspoon turmeric powder (haldi)
* 1 tablespoon Kashmiri red chilli powder. Please adjust proportion according to preference.
* 1 tablespoon ground coriander
* 1 teaspoon garam masala powder. I always make garam masala powder at home -
* 1 & 1/2 teaspoons salt
* freshly crushed black pepper
* 1/2 teaspoon kasoori methi (dried fenugreek leaves). Adding too much may make the curry taste bitter.
* chopped coriander leaves (cilantro)
* 1 cup hot water
* 3 tablespoons oil
Serve this with rice/naan/roti/paratha
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
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Kashmiri Kofta | Kashmiri Kofta recipe
Kashmiri Kofta
Serving - 3 - 4
INGREDIENTS
(For Koftas)
Mutton keema - 1 kilogram
Salt - 1 teaspoon
Red chili powder - 2 teaspoons
Ginger paste - 1 1/2 tablespoons
Garlic paste - 1 1/2 tablespoons
Cumin powder - 1 tablespoon
Crushed black cardamom - 1 tablespoon
Coriander - 1 tablespoon
Oil - 1 teaspoon
(For Kofta Curry)
Oil - 110 milliliters
Onions - 235 grams
Tomato - 160 grams
Salt - 1/2 teaspoon
Turmeric - 1 teaspoon
Red chili powder - 1 teaspoon
Fennel seeds powder - 1/2 teaspoon
Cumin powder - 1 teaspoon
Black cardamom - 1 teaspoon
Water - 610 milliliters
Coriander - for garnish
PREPARATION
(For Koftas)
1. In a mixing bowl, add 1 kilogram mutton keema, 1 teaspoon salt, 2 teaspoons red chili powder, 1 1/2 tablespoons ginger, 1 1/2 tablespoons garlic, 1 tablespoon cumin powder, 1 tablespoon crushed black cardamom, 1 tablespoon coriander, 1 teaspoon oil and mix all the ingredients well.
2. Grease your hand with oil, take a small portion of mixture and Shape them into koftas.
3. Heat sufficient oil in a skillet and deep fry these till golden brown and crispy. Drain it on an absorbent paper. Keep aside.
(For Kofta Curry)
1. Heat 110 milliliters oil in a skillet, add 235 grams onions and saute for a couple of minutes till the onions turn translucent.
2. Add 160 grams tomato and saute till it turns soft and mushy.
3. Then, add 1/2 teaspoon salt, 1 teaspoon turmeric and mix it well.
4. Now, add 1 teaspooon red chilli, 1/2 teaspoon fennel seeds, 1 teaspoon cumin powder, 1 teaspoon black cardamom and mix it agin.
5. Add 110 milliliters water and cover it with weight and cook until you hear 2 whistles.
6. Now, add the fried koftas in it and mix it well.
7. Add 500 milliliters water and cook for 20 minutes.
8. Garnish with coriander.
9. Serve hot.
Kashmiri style tamatar aur chicken koftay || chicken koftay || chicken balls || tamatar kofta curry
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