Since I am officially 13 months postpartum my taste buds are finally starting to come back. I have been trying so many different recipes so I can go back to enjoying food again. This recipe I actually found the creator on tiktok and turns out he is also a Canadian. This was so delicious we made it twice! Check out Vimarsh’s website here and the original recipe here (he has a video too). The first time I made this I fried the koftas but the second time I did it I used the air fryer and I think I liked air frying more – just my preference. The first time I used an egg in the kofta and the second time I didn’t – I think it was delicious both ways.
Kofta Ingredients
- 500g chicken breast (minced)
- 1 onion (finely chopped & squeezed)
- 4 green chillies (chopped)
- 1 tbsp each: chopped ginger, garlic
- 10–12 mint leaves, handful coriander (chopped)
- Juice of ½ lemon
- Ground Spices
- (¼ tsp garam masala, 1 tsp spicy red chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ¼ tsp black salt, pinch black pepper)
- Salt to taste
- 1 tbsp ghee
- (Optional: 1 egg for softness | Live charcoal + ghee for smokiness)
Gravy Ingredients
2 tbsp oil + 2 tbsp ghee
- Whole Spices
(½ tsp cumin seeds, 3 green cardamoms, 1 black cardamom, 1” cinnamon, 1 bay leaf)
- 4 onions (chopped)
- 2 tbsp ginger-garlic-green chilli paste
- Ground Spices
- (¼ tsp turmeric, 1 tbsp degi red chilli powder, 1 tsp spicy chilli, 1 tbsp coriander powder)
- ½ cup whisked curd
- 3 tomatoes (pureed) OR 1 cup of canned tomato puree
- Salt to taste
- 2 green chillies (slit), 1” ginger (julienned)
- 3 tbsp cream (optional)
- Pinch each: roasted kasuri methi powder, garam masala
- Handful fresh coriander
Directions
- Make the Kofta Mix
- Mince chicken coarsely or use pre-minced chicken. Mix chopped onion with a pinch of salt, rest for 2–3 mins, then squeeze out all water. In a bowl, combine chicken, onion, green chilli, ginger, garlic, mint, coriander, lemon juice, all the spices, salt, and ghee. Add 1 egg if desired. Mix and knead for 3–4 mins until it binds.
- (Optional: For smokiness, place hot charcoal in a small bowl in the mix, pour ghee over it, cover for 3 mins, then discard.)
- Shape & Fry Koftas
- Form small balls (30-35g each). Fry in medium-hot oil until golden brown. Don’t fully cook — they’ll finish in the gravy. Set aside.
- Cook the Masala
- Heat oil + ghee in a kadhai. Add whole spices, then onions. Sauté on high until golden. Add ginger-garlic-green chilli paste and cook until deeper golden.
- Add Spices, Curd & Tomato
- Lower heat, add powdered spices with a splash of hot water. Cook 2-3 mins. Stir in whisked curd, then add tomato puree and salt. Cook uncovered 25-30 mins on medium-high until oil separates, stirring occasionally and adding water if it thickens too much.
- Finish the Curry
- Add fried koftas, green chillies, and julienned ginger. Adjust gravy with hot water if needed. Simmer 3-4 mins. Finish with cream, kasuri methi, garam masala, and fresh coriander.
We ate this with naans and it was delicious!
