Mughlai Chicken Meatballs

Chicken koftas in a creamy delectable gravy would describe the Mughlai Chicken Meatballs aptly. Will go well with rotis, naans or any Indian bread. But will taste equally good even with pao.

Serves: 4 to 6 Persons

Prep. Time: 20 Mins.

Cooking Time: 40 to 45 Mins.

Ingredients:

[ Standard Measure – 1 cup = 250 ml ]

For the Meatballs:
- Fine Chicken Mince – 500 gms
- Onion (finely chopped) – ½ medium
- Green Chilly (finely chopped) – 1
- Yellow Chilly Powder – ½ tsp.
- Turmeric Powder – ¼ tsp.
- Corriander Powder – ½ tsp.
- Garam Masala Powder – ½ tsp.
- Ginger-Garlic Paste – 1 tbsp.
- Salt – ½ tsp.
For the Gravy:
- Onions (ground to a paste) – 2 large
- Green Chillies (slit) – 2
- Green Corriander Leaves (finely chopped) – 1 tbsp.
- Yellow Chilly Powder – ½ tbsp.
- Turmeric Powder – ¼ tsp.
- Curds (whisked) – ½ cup
- Garam Masala Powder – ½ tsp.
- Ginger-Garlic Paste – 1 tbsp. (in ¼ cup water)
- Milk Cream – 100 ml
- Oil – 50 ml
- Salt – 1 tsp.

Step 1: Mix all the ingredients for the meatballs and keep aside to marinate for 30 minutes. Later, wet your palms and shape them into balls and keep aside.

Step 2: Heat the oil in a non-stick pan and add the onion paste. Cook on medium heat for 10 to 12 minutes. Stir frequently.

Step 3: Then add the ginger-garlic slurry and cook on low heat till the raw smell of the ginger-garlic goes away. Next add the dry spice powders and cook while stirring in between for 5 minutes till the oil separates.

Step 4: Add the whisked curds and mix well. Cook for 2 to 3 minutes on low heat.

Step 5: Now, gently place the meatballs one by one into the gravy. Hold both the sides of the pan and lift off the heat. Rotate lightly so as to coat the meatballs. Cook the balls covered on low heat for 5 minutes.

Step 6: Add 1 cup hot water and cook covered for another 5 minutes. Uncover and add another ½ cup hot water. Stir lightly and cook uncovered on low heat for another 6 to 8 minutes.

Step 7: Sprinkle the garam masala and add the cream and mix. Add the green chillies and green corriander and cover the pan with a lid. Switch off the heat and allow to stand for 10 minutes before serving.

Note:

If you don’t have yellow chilly powder, use spicy red chilly powder. The colour of the end product will differ.

HomeCook

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View Comments

Frank Sheeran says:

18th June 2021 at 6:46 pm

I made this and your pork vindaloo for my wife and 7 year old son. This dish is my wife's favorite now (I cook maybe 15 Indian curries) so thank you so much! (My son prefers the vindaloo!)

One question: here in Japan "curds" aren't available but I used yogurt. Are yogurt and "curds" the same thing in your English? Also, out of habit I fried the meatballs separately before putting into the curry. Finally I minced the onions with a food processor. I think next time I might use an immersion blender to make the sauce smoother yet.
- HomeCook says:
  
  25th June 2021 at 7:01 pm
  
  In India, curd is also called dahi and it is similar to yoghurt – prepared by fermenting milk but with different strains of bacteria. However, curd in the west refers to the milk solids which remain after curdling milk – which we call paneer or cottage cheese over here.
  
  Mincing the onions will not make a smooth sauce. We in India use a mixer-grinder which helps us make our pastes and chutneys. If you want to use the immersion blender to puree the onion, you will have to skin and boil the onion first.
  
  Frying the meatballs before you put them in the gravy is always an option.