Creamy Kofta Curry

Indulge in the delicious  taste of Creamy Kofta Curry made with rich creaminess of Olper’s dairy cream #OlpersDairyCream #GoodnessBarhjaye #FoodFusion #HappyCookingToYou

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Prepare Creamy Koftay:

-Boneless chicken cubes ½ kg

-Hari mirch (Green chillies) 3

-Pyaz (Onion) fried 2 tbs

-Hara dhania (Fresh coriander) 1 tbs

-Safed mirch powder (White pepper powder) 1 tsp

-Sabut dhania (Coriander seeds) crushed 1 tsp

-Zeera (Cumin seeds) roasted & crushed 1 tsp

-Namak (Salt) 1 tsp or to taste

-Adrak lehsan paste (Ginger garlic paste) 1 tbs

-Breadcrumbs 2-3 tbs

-Olper’s Cream 1 tbs

-Cooking oil for frying

Prepare Creamy Curry:

-Cooking oil 2-3 tbs

-Pyaz (Onion) sliced 1 large

-Kaju (Cashew nuts) 7-8 (soaked for 30 minutes)

-Hari mirch (Green chillies) slit 2-3

-Water 1 Cup

-Cooking oil 2 tbs

-Makhan (Butter) 2-3 tbs

-Adrak lehsan paste (Ginger garlic paste) 1 tbs

-Sabut kali mirch (Black peppercorns) 7-8

-Laung (Cloves) 3-4

-Tez patta (Bay leaf) 1

-Dhania powder (Coriander powder) 1 tsp

-Namak (Salt) 1 tsp or to taste

-Zeera powder (Cumin powder) 1 tsp

-Safed mirch powder (White pepper powder) 1 tsp

-Dahi (Yogurt) whisked 1 Cup

-Water ¼ Cup

-Water ¼ Cup

-Olper’s Cream ½ Cup

-Kasuri methi (Dried fenugreek leaves) 1 tsp

-Adrak (Ginger) julienne

-Hari mirch (Green chilli) sliced

-Olper’s Cream

-Hari mirch (Green chilli) sliced



Prepare Creamy Koftay:

-In a chopper,add chicken,green chillies,fried onion,fresh coriander,white pepper powder,coriander seeds,cumin seeds,salt,ginger garlic paste,breadcrumbs,cream & chop well.

-Grease hands with oil,take a small quantity of mixture (40g) and make meat balls of equal sizes (makes 14).

-In a frying pan,add cooking oil & shallow fry prepared meat balls on medium flame until golden brown & set aside.

-In a wok,add cooking oil,onion,cashew nuts and green chillies,mix well & sauté until onions are translucent.

-Add water,mix well & cook on medium flame for 3-4 minutes.

-Let it cool.

-In blender jug,add onion & cashew mixture and blend to make a paste & set aside.

-In the same wok,add cooking oil,butter & let it melt.

-Add ginger garlic paste,black peppercorns,cloves,bay leaf,mix well & sauté for a minute.

-Add onion & cashew puree,mix well & cook on medium flame until oil separates (5-6 minutes).

-Add coriander powder,salt,cumin powder,white pepper powder,mix well & cook for a minute.

-In yogurt,add water and whisk well then add in wok,mix well & cook for 4-5 minutes.

-Remove bay leaf & discard.

-Add water & mix well.

-Add creamy koftay and fold gently,cover & cook on low flame until oil separates (12-15 minutes).

-Turn off the flame,add cream & mix well (whisk cream before adding).

-Turn on the flame,add dried fenugreek leaves,cover & simmer on low flame for 1-2 minutes.

-Add ginger and green chillies.

-Garnish with cream,green chilli & serve!

Recipe By: Rabi Nasar

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