HERBY CHICKEN KOFTA MEATBALLS
This big batch of meatballs is inspired by kofta, the flavor-packed ground meat patties popular throughout the Middle East and North Africa. Stash them in your freezer so you always have the building blocks of a great meal. Try them simmered in tomato sauce, served over grains or greens, or packed into pita sandwiches with cucumbers, red onion, mint, and a tangy yogurt sauce.
Provided by David Tamarkin
Categories #cook90 Chicken Meatball Dinner Cumin Coriander Parsley Mint Garlic Poultry
Yield Makes 16
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Pulse yellow onions and garlic in a food processor until very finely chopped.
- Heat oil in a large skillet over medium-high. Add chopped onion and garlic, season with 1/2 tsp. salt, and cook, stirring, until softened and lightly browned, 10-15 minutes. Add cumin, coriander, and red pepper and cook, stirring, until fragrant, 30-60 seconds. Scrape into a large bowl and let cool slightly.
- Wipe out food processor and add parsley and mint. Pulse until finely chopped, then transfer to bowl with onion mixture. Add chicken and remaining 1 1/2 tsp. salt to bowl with onion mixture. Mix with your hands to combine, but do not overwork. Divide into 16 equal portions (about 1/3 cup per kofta). Shape into 3 1/2x2" "footballs" with tapered ends.
- Arrange patties on a rimmed baking sheet and roast, flipping halfway through, until chicken is cooked through and an instant-read thermometer inserted into the center registers 165°F, about 8 minutes per side.
- Do Ahead
- Kofta can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months.
MALAI KOFTA
These vegetarian kofta (balls) are made up of mashed potatoes that are stuffed with a rich paneer-nut-dried fruit filling, then fried and served in a velvety cashew and malai (heavy cream) sauce. Wildly popular with both adults and children, it's definitely something you make for a special occasion or a special person. A North Indian dish with roots in Mughlai cuisine, malai kofta is served in Punjabi restaurants all over the world. It goes wonderfully with naan or long-grain basmati rice.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the kofta: Combine the mashed potatoes, cilantro, chiles, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Knead the mixture until thoroughly combined. Taste and adjust the seasoning, then set aside.
- Put the paneer in a food processor and pulse until crumbly. Add the nuts and dried fruit and pulse until the fruit is coarsely chopped and the nuts are broken into small pieces. (If the paneer is not salted, add a pinch of salt.) Transfer the paneer mixture to a small bowl.
- Form the mashed potato mixture into 8 equal balls. (A kitchen scale isn't necessary, but is helpful.) Form the paneer mixture into 8 equal balls. They don't have to be perfectly shaped, but it is much easier to stuff the potato balls when the paneer mixture has been squished into little balls.
- Hold a potato ball in the palm of your hand. Make an indentation with your thumb. Place a paneer ball into the concave hollow and push it in gently. Pinch the potato mixture around it and roll the potato ball in your palm to make a nice round shape. Repeat with the remaining potato and paneer balls. If the potato mixture is sticking to your hands and preventing you from rolling a smooth ball, dampen the palms of your hands with a little room-temperature water and continue rolling.
- Place the besan in a shallow bowl. Gently roll the stuffed balls in the besan. Transfer the coated balls to a plate, cover with plastic wrap and refrigerate while you make the sauce. (It is easier to fry the balls when they have rested and are cold.)
- For the sauce: Meanwhile, stir together the garam masala, Kashmiri chili powder, coriander, turmeric and 2 tablespoons water in a small bowl until combined. Set the spice mixture aside.
- Heat the olive oil and butter in a medium saucepan over medium heat. Add the cumin seeds and let sizzle until they darken slightly, about 30 seconds. Add the onions and cook, stirring occasionally, until softened and just starting to get a hint of color, 8 to 10 minutes. (Do not brown them, as that will affect the color of the sauce.)
- Add the garlic, ginger and 1/2 teaspoon salt, mix well and cook, stirring often, until the raw smell goes away, about 2 minutes. Add the spice mixture and cook, stirring often, until the oil comes out, about 5 minutes.
- Drain the cashews and add to the saucepan, then add the tomatoes and 1/2 teaspoon salt. Increase the heat to medium high and cook until the tomato mixture is thickened and pasty, about 7 minutes. Set aside and let cool.
- Meanwhile, fry the kofta. Fill a large Dutch oven halfway with vegetable oil, attach a deep-fry thermometer and heat over medium-high heat to 350 degrees F. Set a cooling rack over a baking sheet and place a paper towel over the rack. Carefully add half the balls, one at a time, and fry, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, remove the balls to the prepared rack. Repeat with the remaining balls.
- Transfer the cooled sauce to a blender, add 1 cup water and process until smooth. Transfer the sauce back to the saucepan. Add the cream and kasoori methi if using and heat over medium heat until simmering. It should have the consistency of a smooth carrot soup; Add more water, if needed, and adjust the salt to taste.
- Gently add the fried kofta and heat, occasionally shaking the pan gently to coat the balls, until hot, about 3 minutes.
- For serving: Garnish with the garam masala and cilantro leaves.
KASHMIRI LAMB CURRY WITH SAFFRON
Number Of Ingredients 14
Steps:
- 1. In a small bowl, soak the saffron threads in the cream about 30 minutes, or until needed.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cloves, cinnamon, and asafoetida, then add the lamb, fennel, cayenne pepper, ginger, and salt. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, and cook over medium-high heat, stirring, until all the yogurt is absorbed and the meat starts to brown, 15 to 20 minutes.3. Reduce the heat to medium and continue to cook, adding a tablespoon of water every time the meat gets sticks to the bottom of the pan, until the meat is well-browned, about 20 minutes.4. Add the water and cook over medium-high heat, stirring, until the meat is fork-tender, the sauce is thick and almost clinging to the pieces, and all the oil has separated to the sides, 10 to 15 minutes. (If the meat is not tender, add about 1/2 cup more water, cover the pan, and simmer on low heat until soft.) Spoon out all the excess oil, transfer to a serving dish, add the saffron-cream, and swirl lightly to mix, with parts of it visible as a garnish. Sprinkle the garam masala on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
BAKED KOFTA BALLS IN TOMATO SAUCE
This recipe comes out of the Hare Krishna cookbook, The Higher Taste. I took a short cut and used organic tomato sauce from a jar instead of making my own. Of course home made is best. I also baked the Kofta balls instead of frying them in butter. I am only including the recipe for the Kofta Balls. I have changed some of the ingredients to suit my tastes. I didn't add any binder to this as the mixture was moist enough without it. Traditionally these Kofta balls are put over spaghetti, but I put them over Quinoa for something a little different.
Provided by Chef Joey Z.
Categories Grains
Time 45m
Yield 24 balls, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 400'F.
- Coat the bottom of a 9x13 inch oven proof dish or pan with the 2 tablespoons of olive oil so all of it is well covered. If you want to use more then do, these balls will stick to the bottom.
- Grate the cauliflower and cabbage. I used my food processor and it saved a lot of time.
- Put all the other ingredients except the olive oil in a large bowl and add the grated cauliflower and cabbage. Mix until well combined.
- Let the mixture sit for about 20-30 minutes so the moisture from the veggies is absorbed by the flour, this will ensure that the mixture will stick together and you can roll it into balls.
- Roll into 1 inch balls. I found squeezing them back and forth in my hands worked well.
- Place the Kofta balls in the oiled casserole dish.
- Drizzle a little more olive oil over each Kofta ball.
- Bake in the oven for 20 minutes. The Kofta should be a nice golden colour when you remove them.
- Let them cool for a few minutes. If they stick gently slide a spatula under each ball to remove.
- Put the Kofta balls in another dish.
- Spread 1/2 of the jar of pasta sauce in the bottom of the casserole dish. Place the Kofta balls on the sauce.
- Pour the rest of the sauce on top. I added a little water to the jar to get the rest of the sauce out. Let them sit for about one hour. The Kofta balls will absorb the sauce very well.
- You can reheat the Kofta balls in the microwave or in the oven.
- Bon Apetit!
Nutrition Facts : Calories 175.7, Fat 8.4, SaturatedFat 1.6, Cholesterol 2.7, Sodium 963.1, Carbohydrate 22.3, Fiber 5, Sugar 13.5, Protein 3.5
More about "chicken kofta balls in kashmiri cashew saffron sauce recipes"
MEDITERRANEAN GRILLED CHICKEN KOFTA | THE MEDITERRANEAN …
Web May 10, 2020 Onion and garlic. About ½ cup grated onions (use a box grater) and 1 garlic clove, minced Fresh parsley and mint. I do more …
From themediterraneandish.com
5/5 (25)Category DinnerCuisine MediterraneanCalories 274 per serving
From themediterraneandish.com
5/5 (25)Category DinnerCuisine MediterraneanCalories 274 per serving
- First, soak a very small piece of sandwich bread in water until super tender, then drain the water and squeeze the bread dry. Place the bread in a large mixing bowl. Add ground chicken, grated onion, minced garlic, chopped parsley and mint. Add Aleppo-style pepper, coriander, paprika, kosher salt and pepper. Add the egg, if using, and a drizzle of extra virgin olive oil to bring this mixture together.
- Take fistfuls of the chicken mixture and form into 8 oval patties that are about 1 to 1 1/2 inches thick (try to keep them all equal in size).Arrange the patties on a tray or a large plate (they should not be touching) and chill for 15 to 20 minutes while the grill is heating (longer if you have the time)
- Grease the grates of your gas grill (or an indoor griddle or skillet) with a bit of oil and preheat to medium-high. When ready, arrange the chicken kofta on the grill or griddle so that they are far enough apart (you'll want to have enough room to turn them over). Grill for 4 to 5 minutes on each side or until the chicken is fully cooked. (Use a grill-safe spatula to turn the chicken kofta over halfway through cooking).
- In my opinion these kofta patties are best hot off the grill. Add a little garnish of Aleppo-style pepper if you like and serve with your favorite Mediterranean sides.
CHICKEN KOFTA KORMA (INDIAN MEATBALLS IN CREAMY SAUCE)
Web Mar 24, 2020 Add the cream, salt, and 1 cup water. Bring to a boil, reduce the heat to low, and simmer 10 minutes. Stir in the ground almonds and …
From cookingtheglobe.com
4.8/5 (13)Total Time 1 hr 15 minsCategory Main CourseCalories 515 per serving
From cookingtheglobe.com
4.8/5 (13)Total Time 1 hr 15 minsCategory Main CourseCalories 515 per serving
- 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 1 1/4 inch (3cm) in size. Set aside.
- In a large skillet or saucepan, heat the ghee. Add the onion and chili pepper and saute for about 5 minutes, stirring occasionally, until the onion is golden brown.
- Stir in the ginger paste and garlic paste and cook 2 minutes more, stirring frequently. Add the turmeric, coriander, and yogurt and cook, stirring occasionally, 3 minutes more.
- Add the cream, salt, and 1 cup water. Bring to a boil, reduce the heat to low, and simmer 10 minutes. Stir in the ground almonds and cook for 5 minutes more.
CHICKEN KOFTA CURRY RECIPE BY ARCHANA'S KITCHEN
Web Aug 6, 2017 Ingredients For the Chicken Kofta 1 Chicken breasts , minced 1 Onion , chopped 4 cloves Garlic , finely chopped
From archanaskitchen.com
From archanaskitchen.com
CHICKEN KOFTA WITH YOGURT SAUCE - EATINGWELL
Web Dec 18, 2020 Broil the kofta, flipping once, until browned and an instant-read thermometer inserted in the center registers 165°F, 8 to 12 minutes. Meanwhile, whisk yogurt, orange zest and juice in a small bowl with the …
From eatingwell.com
From eatingwell.com
CREAMY CHICKEN KOFTA CURRY - GO HEALTHY EVER AFTER
Web Jan 28, 2022 Heat 1 teaspoon oil in a deep pan and add cinnamon, cloves, cardamom and almonds. Toast for about 5 minutes. Add sliced onions and fry for about 2 to 3 minutes. Add grated coconut and roast until browned. …
From gohealthyeverafter.com
From gohealthyeverafter.com
MALAI KOFTA - RECIPE FOR AUTHENTIC MALAI KOFTA - CARAMEL …
Web Jun 21, 2021 1. Prepare the malai kofta sauce. Start by heating a pot on the stovetop. Add butter or ghee, chopped onions, minced ginger and garlic (or ginger-garlic paste). Add the tomatoes and cook until the tomatoes …
From carameltintedlife.com
From carameltintedlife.com
KASHMIRI CHICKEN KOFTA CURRY – INSTANT POT MEATBALLS
Web Sep 4, 2019 First, select sauté on the instant pot and adjust to normal. Then, add oil to the pot. Furthermore, when the oil is hot add in cumin seeds, black cardamom pods, and cloves. Consequently, when the …
From fastcurries.com
From fastcurries.com
MALAI KOFTA RECIPE | MALAI KOFTA CURRY | CREAMY KOFTA …
Web malai kofta recipe | malai kofta curry | creamy kofta balls curry with detailed photo and video recipe. an extremely popular and tasty north indian creamy curry recipe made with aloo and paneer balls in onion …
From hebbarskitchen.com
From hebbarskitchen.com
VEGETARIAN KOFTA IN A CASHEW MASALA RECIPE | HARI GHOTRA
Web 1 green chilli. Handful coriander leaves. 25-50g gram flour. 1 tsp coriander seeds, crushed. 1 tsp garam masala. 1 tsp cumin seeds, crushed. 1 tsp Kashmiri chilli powder. 1 tsp …
From harighotra.co.uk
From harighotra.co.uk
CHICKEN KORMA W/ SAFFRON – ZARAN SAFFRON
Web Jan 31, 2020 Soak the ground saffron in 1 tbsp warm milk. Dry roast the cashews, cloves, cardamom, cinnamon, mace (if using), fennel in a skillet. In a blender, grind together the …
From zaransaffron.com
From zaransaffron.com
EASY CHICKEN RECIPE: HOW TO MAKE KASHMIRI CHICKEN KOFTA
Web Aug 18, 2021 Ingredients For keema 1 bowl of chicken keema 1 tbsp of red chilli powder 1 tbsp of garam masala 1 tbsp of dhaniya masala 1/2 tbsp turmeric powder Salt as per …
From food.ndtv.com
From food.ndtv.com
KASHMIRI CHICKEN - NISH KITCHEN
Web Meanwhile heat 2 tbsp oil in a large frying pan. Add chicken in batches and cook until both sides turn golden brown. Remove chicken from pan. Set aside. Heat 2 tbsp oil in the …
From nishkitchen.com
From nishkitchen.com
CHICKEN KOFTA IN TOMATO GRAVY RECIPE - NYT COOKING
Web 1½ teaspoons garlic paste or freshly grated garlic 1½ teaspoons Kashmiri or other mild red chile powder (or 1 teaspoon red-pepper flakes) Vegetable or other neutral oil, for …
From cooking.nytimes.com
From cooking.nytimes.com
SHAHI CHICKEN KOFTA RECIPE | MALAI CHICKEN KOFTA CURRY RECIPE
Web Aug 30, 2022 Home Shahi Chicken Kofta Recipe August 30, 2022 By Aarthi 21 Comments Jump to Recipe Print Recipe Shahi Chicken Kofta Recipe or Malai …
From yummytummyaarthi.com
From yummytummyaarthi.com
CHICKEN KOFTA BALLS IN KASHMIRI CASHEW-SAFFRON SAUCE RECIPE | EAT …
Web Save this Chicken kofta balls in Kashmiri cashew-saffron sauce recipe and more from 1,000 Indian Recipes to your own online collection at EatYourBooks.com. ... Chicken ...
From eatyourbooks.com
From eatyourbooks.com
You'll also love