Mutton Kheema Mutti curry is a traditional hyderabadi food and signature dish of my Mom.
I adopted the same recipe for chicken kheema mutti curry. I had my sister over for dinner so I wanted to make something special and this worked out great.
You can use ready made kheema for this or you can do this with boneless chicken as I did. I had some boney pieces left which I used in gravy.
Chicken Kheema Mutti (Kofta) Curry
1 Kg Chicken (Bone less)
2 Handfuls of Pudina Leaves
2 Tsp Pepper Corns
12 small Green Chillies
20 Cashew Nuts
2 Tsp Ginger Garlic Paste
1 Tsp Jeera powder
2 Tsp Red Chilli powder
11/2 Tsp Dhaniya Powder
1 Tsp Garam Masala Powder
1/2 Tsp Turmeric Powder
1 Tsp Whole Jeera
2 Bay leaf
1 Inch Dlachini
1/2 Cup Curd
1 Tbsp Kasoori Methi
Oil for frying
3 Tbsp oil for gravy
5 Cups of water
Salt to taste
For Making Muttilu (Kofta's):
Divide chicken, into 4 portions. To each portion add 4 chillies, 1/2 Tsp Pepper Corns , 1/2 handful of Pudina leaves,Pinch of Turmeric, 1/4 tbsp ginger garlic paste, salt and grind it to smooth paste in Chutney grinder. Chutney grinder minces it well than the wet grinder.
Once all the portions are done, Make into small balls and fry on low-medium heat till they are light brown.I made around 50 kofta's from 1 Kg chicken.
You can have them dry or you can add them to gravy.
Take a pan , dry roast cashew nuts and keep aside. To the Pan add 2 Tbsp oil , add onion, saute these well, add 1 Tsp ginger garlic paste, 1/4 tsp Turmeric,Red chilli powder, Dhaniya powder,Jeera powder, Gram masala powder and saute these well. Add chopped tomatoes and cook for 5 minutes.
Now take the above mixture , add cashew nuts and grind to a smooth paste.
Now take a pan add 1 tbsp oil, Add whole Jeera,Bayleaf, Dalchini,cloves. Add any boney chicken pieces if you have at this point and brown the pieces. Then add above paste, saute till it leaves oil.
Beat the curd and add to the gravy. Add 5 cups of water ,salt and let it simmer for 10 -15 minutes.
Add muttilu(Kofta's) and Kasoori Methi to this gravy and let it simmer for another 10 minutes. Once done and gravy reduced to the consistency you desire , Take it off the stove.
Serve with rice. Bhagara rice goes very well with curry.