Kashmiri Chicken Kofta Curry - Authentic Kashmiri Rista Chicken - Chicken Curry - Tarika
- 5 years ago
Learn how to make Kashmiri Chicken Kofta recipe by Chef Tarika Singh on Get Curried.
Kashmiri Chicken Kofta Curry also known as Kashmiri Rista Chicken is a gravy recipe made with kashmiri red chillies, other indian spices and mince chicken koftas. This curry recipes tastes best when had with steaming rice or paratha's. Do give it a try and share your feedback in the comments below.
Ingredients:
450 gms Chicken Keema
Green Chilli, finely chopped
2 tbsp Coriander leaves, finely chopped
1 tbsp Onion, finely chopped
Red Chilli powder
Fennel powder
Pepper powder
1 Egg
Salt
Oil
3 tbsp Mustard oil
2 tsp Red Chilli powder
1/2 tsp Asafoetida
Water
2 cups Yogurt
1 tbsp Chickpea Flour
Kashmiri Red Chillies
3 Cinnamon sticks
1 Black Cardamom
5 Cloves
5 Green Cardamom seeds, powdered
2 tsp Ginger powder
Fennel powder
For tempering:
1 tbsp Mustard oil
1 Kashmiri red chilli
Red Chilli powder
Pinch of Asafoetida
Method of preparation:
In a bowl, add keema, green chilli, coriander, onion, red chilli powder, fennel powder, egg, salt, mix them together gently.
Grease your hands with oil, take small portion of the keema mixture and make small koftas of it.
Keep the koftas in the fridge for 1/2 an hour.
Take a pan, add mustard oil andlet it smoke.
In a bowl, add red chilli powder, asafoetida, water and mix well.
In a bowl, add yogurt, chickpea flour and mix them well.
To the mustard oil, add kashmiri red chillies, cinnamon, cardamom, cloves, green cardamom powder, chilli & asafoetida mixture, ginger powder and mix well.
Add fennel powder, yogurt mixture, on low flame start mixing it.
Once the gravy is slightly warm, add the refrigerated koftas into it.
Cover it and cook it on low flame.
Add salt, gently stir it and add the tempering.
Kashmiri Chicken Kofta Curry also known as Kashmiri Rista Chicken is a gravy recipe made with kashmiri red chillies, other indian spices and mince chicken koftas. This curry recipes tastes best when had with steaming rice or paratha's. Do give it a try and share your feedback in the comments below.
Ingredients:
450 gms Chicken Keema
Green Chilli, finely chopped
2 tbsp Coriander leaves, finely chopped
1 tbsp Onion, finely chopped
Red Chilli powder
Fennel powder
Pepper powder
1 Egg
Salt
Oil
3 tbsp Mustard oil
2 tsp Red Chilli powder
1/2 tsp Asafoetida
Water
2 cups Yogurt
1 tbsp Chickpea Flour
Kashmiri Red Chillies
3 Cinnamon sticks
1 Black Cardamom
5 Cloves
5 Green Cardamom seeds, powdered
2 tsp Ginger powder
Fennel powder
For tempering:
1 tbsp Mustard oil
1 Kashmiri red chilli
Red Chilli powder
Pinch of Asafoetida
Method of preparation:
In a bowl, add keema, green chilli, coriander, onion, red chilli powder, fennel powder, egg, salt, mix them together gently.
Grease your hands with oil, take small portion of the keema mixture and make small koftas of it.
Keep the koftas in the fridge for 1/2 an hour.
Take a pan, add mustard oil andlet it smoke.
In a bowl, add red chilli powder, asafoetida, water and mix well.
In a bowl, add yogurt, chickpea flour and mix them well.
To the mustard oil, add kashmiri red chillies, cinnamon, cardamom, cloves, green cardamom powder, chilli & asafoetida mixture, ginger powder and mix well.
Add fennel powder, yogurt mixture, on low flame start mixing it.
Once the gravy is slightly warm, add the refrigerated koftas into it.
Cover it and cook it on low flame.
Add salt, gently stir it and add the tempering.