Chicken Kofta Korma (Indian Meatballs in Creamy Sauce)
This chicken kofta is cooked in a flavorful rich & creamy sauce (korma) made from yogurt, cream, and almonds. The meatballs are delicate, tender, and melt-in-your-mouth!
Equipment
- 1 Mixing bowl Large
- 1 Skillet Large
Ingredients
For the koftas (meatballs)
- 1 lb ground chicken fresh and lean
- 1 onion chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 cup breadcrumbs
- 2 eggs
- ½ teaspoon salt
- 1 teaspoon fresh cilantro chopped
- 1 teaspoon mint leaves chopped
- ½ teaspoon ground cardamom
- ½ teaspoon ground nutmeg
For the korma sauce
- 2 oz. ghee
- 2 large onions sliced
- 1 whole dried red chili pepper
- 1 tablespoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ¼ cup plain yogurt
- ½ cup light cream
- ½ teaspoon salt
- 1 tablespoon ground almonds
Instructions
Instructions
- In a large bowl, combine together the ground chicken, onion, ginger paste, garlic paste, breadcrumbs, eggs, salt, cilantro, mint, cardamom, and nutmeg.
- With wet hands, form meatballs, about 1¼ inch (3cm) in size. Set aside.
- In a large skillet, heat ghee. Add the onions and chili pepper and sauté for about 5 minutes until golden brown.
- Add ginger paste and garlic paste and cook 2 minutes more, stirring frequently.
- Add turmeric, coriander, and yogurt. Cook for 3 minutes, stirring occasionally.
- Add cream, salt, and 1 cup water. Bring to a boil, then reduce heat and simmer 10 minutes.
- Stir in ground almonds and cook for 5 more minutes.
- Return meatballs to skillet. Cover and cook for 30 minutes over low heat, turning midway to coat all sides.
Notes
Ghee can be substituted with salted butter but the final flavor will differ. Make ginger and garlic paste in advance for convenience. Serve with rice or Indian breads like naan or roti.