Chicken Kheema Mutti (Kofta) with Curd based gravy - 1

Usually I do not buy readymade masalas for my cooking ,but once I was browsing the store and I saw Shaan Kofta Masala powder, and I was so impressed by the Photograph on that so I bought it.

Also I was lookign for an easy curd base gravy for my Chicken koftas. So it worked perfectly but I did not follow the recipe on the package and modified it for my taste.

SO here is one more version of Chicken Muttila curry.

Chicken Kheema Mutti (Kofta)  with Curd based gravy

Ingredients :

1 Kg Chicken (Bone less)

2 Handfuls of Pudina Leaves

2 Tsp Pepper Corns

12 small Green Chillies
1 Tea Spoon Ginger/Garlic Paste

For the Gravy :

1 Medium Onion

1  Inch Ginger
4-5 Garlic cloves

1 Tsp Jeera powder

1/2 Tsp Red Chilli powder

1/2 Tsp Dhaniya Powder

2 Tbsp Shahi Kofta Curry

1/4 Tsp Turmeric Powder

1 /4 Tsp Shahi Jeera

2 Bay leaf
1 Big Cardamom

1 Inch Dlachini

1 Cup Curd
1/2 tsp Kasoori Methi

Oil for frying

2 Tbsp oil for gravy

1 Cup 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.


Healthy version : Greese a baking pan with oil , lay the balls on the pan and bake them for 15 minutes on 350 Degrees and 10 minutes on 450 Degrees.

 

Gravy :

Make a paste of onion ,ginger and garlic.

Take a pan , put 2 tsp oil , add Shahi Jeera, cardamon, bayleaf, cloves, shahi jeera. After they splutter add the onion,ginger and garlic paste and roast it till the paste leaves oil on the sides. If required sprinkle little water to avoid burning.

Now add ,Turmeric, Chilli powder, Cumin Powder, Coriander Powder, SHAHI kofta powder add little water and roast till the masala leaves oil on the sides.
 

Beat the curd and add to the gravy. Add 1/2 cups of water and cook till oil seperates.

Add muttilu(Kofta's) , Salt , 1 cup of water 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.