• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mamas Secret Recipes
  • About Me
    • Food Info
  • Blog
  • Recipes
  • Videos
  • Contact Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Me
  • Blog
  • Recipes
  • Videos
  • Food Info
  • Contact Me
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Badami (Almond) Chicken Kofta Curry

    September 17, 2018 by Fouzia Husainy 2 Comments

    FacebookTweetPinYummlyShare
    Jump to Recipe Print Recipe

    badami (almond) chicken kofta curry

    This is a mildly spiced curry I created when my kids expressed their desire for soft koftas / kofte in a rich and creamy sauce. As you may notice I have posted recipes of many white curry dishes but each one has a different combination of spices and unique flavours. That’s what I love to do.  Well if all the curries are going to taste the same then you can’t enjoy them at all.

    Enriched with the sweetness of almonds and fried onions with a hint of green chillies and black pepper this badami chicken kofta curry has a depth of subtle flavours and tastes delicious! This is a light and easy to digest curry but rich in flavour and fortified with almond paste to give you extra energy which makes it all the more suitable for an Ifthaar in Ramadan.

    Ingredients:
    For the kofte:
    600g chicken breasts (3 portions)
    1/4 cup fried onions
    2 small green chillies
    1/2 tsp fennel seeds
    1/2 tsp cumin seeds
    4 green cardamoms pounded
    1/2 tbs ginger garlic paste
    1 tbs corn flour
    2 – 4 tbs vegetable oil to fry

    For the curry:
    15 almonds
    4 small green chillies
    1 tbs ginger garlic paste
    1/2 cup yoghurt
    1/2 cup fried onions
    6 whole pepper corns
    1×2 inch cinnamon stick
    2 bay leaves
    4 green cardamoms
    4 cloves
    1 black cardamom
    1 tsp coriander powder
    1/2 tsp cardamom powder
    1/4 cup vegetable oil
    1 sprig of cilantro

    Instructions:
    To make the chicken kofte:
    1. Clean, wash and cut the chicken breasts into small pieces.
    2. Slice half a large onion and fry the slices in 1 tbs vegetable oil to lightly golden.
    3. Grind together the fried onions, 2 green chillies, cumin, fennel seeds and pounded green cardamoms to a paste in a wet grinder.
    4. Pulse the chicken 2 or 3 times in a food processor, add the ground masala paste, ginger garlic paste, 1/2 tsp salt, corn flour and pulse more until finely ground.
    5. With a rubber spatula scoop out the chicken mince from the processor in a bowl.
    6. To test if the salt flavour is rightly balanced, fry a tiny portion of the chicken mince and taste it, add more salt if needed and if by chance you made it salty, then sprinkle 2-4 drops of lemon juice (don’t make it sour), or mix in 1 tsp of yoghurt.
    7. Heat 2-4 tbs of oil in a non stick frying pan or wok to just hot, not fuming hot.
    8. With wet hands make medium sized balls of the chicken mince to make the kofte. Make them smooth rounds by rolling them with the palms of your hands.
    9. Drop one or two kofte in the hot oil and quickly roll them with a wooden spatula or with the help of the frying pan handle. Remove as soon as they turn opaque. Yes, they’ll be raw inside, no worries coz they have to cook in the curry. We want them soft and juicy. If you fry them longer till they brown they will harden in the curry which we don’t want.
    10. Fry all of them using the technique explained above and keep them aside. They make 20 rounds altogether.

    To prepare the kofta curry:
    1. Slice one large onion and in 2 tbs of oil fry the slices to lightly golden.
    2. Grind the almonds (blanch them if you want the curry to be white) first in a wet grinder, then add to it the fried onions, 2 green chillies and ginger garlic paste and grind everything together to a smooth paste.
    3. To a pot on medium heat add the vegetable oil and when it is hot enough throw in the pepper corns, bay leaf, cloves, cinnamon, green and black cardamoms.
    4. As they begin to sizzle toss in the ground onion almond masala paste.Then immediately add the coriander powder, 1 tsp salt, whisked yoghurt and 2 – 4 green chillies.
    5. Sauté the masala in the oil for 1 minute, then add 1 cup of water. Mix everything well.
    6. Raise the heat to high and when the curry starts boiling drop the lightly fried kofte one by one gently in it.
    7. Now lower the heat to medium and cook for 10 minutes. Add some chopped cilantro and let them simmer for another 10 minutes till the sauce thickens and oil rises on top. Taste and adjust the salt.
    8. Garnish with a little more chopped cilantro and serve hot with ghee rice. Enjoy!

    Recipe

    Badami Chicken Kofta Curry (Almond Chicken Kofta Curry)

    Author: Fouzia Husainy
    This chicken kofta curry is mildly spiced with well balanced flavours and tastes delicious. 
    Course Dinner, Main Course
    Cuisine indian cuisine

    Ingredients
      

    For the kofte:

    • 600 g chicken breasts 3 portions
    • 1/4 cup fried onions
    • 2 small green chillies
    • 1/2 tsp fennel seeds
    • 1/2 tsp cumin seeds
    • 4 green cardamoms pounded
    • 1/2 tbs ginger garlic paste
    • 1 tbs corn flour
    • 2 - 4 tbs vegetable oil to fry

    For the curry:

    • 15 almonds
    • 4 small green chillies
    • 1 tbs ginger garlic paste
    • 1/2 cup yoghurt
    • 1/2 cup fried onions
    • 6 whole pepper corns
    • 1 x2 inch cinnamon stick
    • 2 bay leaves
    • 4 green cardamoms
    • 4 cloves
    • 1 black cardamom
    • 1 tsp coriander powder
    • 1/2 tsp cardamom powder
    • 1/4 cup vegetable oil
    • 1 sprig of cilantro
    Get Recipe Ingredients

    Instructions
     

    To make the chicken kofte:

    • Clean, wash and cut the chicken breasts into small pieces.
    • Slice half a large onion and fry the slices in 1 tbs vegetable oil to lightly golden.
    • Grind together the fried onions, 2 green chillies, cumin, fennel seeds and pounded green cardamoms to a paste in a wet grinder.
    • Pulse the chicken 2 or 3 times in a food processor, add the ground masala paste, ginger garlic paste, 1/2 tsp salt, corn flour and pulse more until finely ground.
    • With a rubber spatula scoop out the chicken mince from the processor in a bowl.
    • To test if the salt flavour is rightly balanced, fry a tiny portion of the chicken mince and taste it, add more salt if needed and if by chance you made it salty, then sprinkle 2-4 drops of lemon juice (don't make it sour), or mix in 1 tsp of yoghurt.
    • Heat 2-4 tbs of oil in a non stick frying pan or wok to just hot, not fuming hot.
    • With wet hands make medium sized balls of the chicken mince to make the kofte. Make them smooth rounds by rolling them with the palms of your hands.
    • Drop one or two kofte in the hot oil and quickly roll them with a wooden spatula or with the help of the frying pan handle. Remove as soon as they turn opaque. Yes, they’ll be raw inside, no worries coz they have to cook in the curry. We want them soft and juicy. If you fry them longer till they brown they will harden in the curry which we don’t want.
    • Fry all of them using the technique explained above and keep them aside. They make 20 rounds altogether.

    To prepare the kofta curry:

    • Slice one large onion and in 2 tbs of oil fry the slices to lightly golden.
    • Grind the almonds (blanch them if you want the curry to be white) first in a wet grinder, then add to it the fried onions, 2 green chillies and ginger garlic paste and grind everything together to a smooth paste.
    • To a pot on medium heat add the vegetable oil and when it is hot enough throw in the pepper corns, bay leaf, cloves, cinnamon, green and black cardamoms.
    • As they begin to sizzle toss in the ground onion almond masala paste.Then immediately add the coriander powder, 1 tsp salt, whisked yoghurt and 2 - 4 green chillies.
    • Sauté the masala in the oil for 1 minute, then add 1 cup of water. Mix everything well.
    • Raise the heat to high and when the curry starts boiling drop the lightly fried kofte one by one gently in it.
    • Now lower the heat to medium and cook for 10 minutes. Add some chopped cilantro and let them simmer for another 10 minutes till the sauce thickens and oil rises on top. Taste and adjust the salt.
    • Garnish with a little more chopped cilantro and serve hot with ghee rice. Enjoy!
    Print Recipe Pin Recipe Share on Twitter Share on Facebook
    FacebookTweetPinYummlyShare

    Filed Under: Almonds, Chicken, Curries., Dinner, Indian Cuisine, Kofte, Lunch, Main Dishes, Non-Vegetarian, North Indian Cooking, Persian, Ramadan meals, South Indian Cooking, Traditional Recipes, Yoghurt Tagged With: almond chicken kofta, badami kofte curry, chicken kofta, chicken kofta curry, chicken meat balls, curry, kofta, kofta curry, kofte

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Comments

    1. Aisha

      September 19, 2018 at 10:16 pm

      I made this for dinner tonight and it was AMAZING!!!! My picky kids cleaned their plates in record time!

      Reply
      • Fouzia Husainy

        September 20, 2018 at 11:09 am

        Alhamdulillah! It makes me so happy to know that you all loved it. Thanks so much for commenting on my post and letting me know.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hello

    Welcome to my world of cooking at Mama's Secret Recipes. My great passion for food opened the door to blogging so I could share my recipes... [Continue …]

    Recent Posts

    • How to remove the gland from the leg of Lamb
    • Coconut Shrimp Pulao Recipe
    • Vegetable egg khorma
    • Malai Masti Shahi Paneer
    • Traditional Korma Aloo Gosht

    Popular Posts

    easy haleem

    Easy Haleem (with lamb/beef)

    Thai black rice pudding

    Mango Coconut Sticky Black Rice Porridge

    shrimp biryani

    Easy Shrimp Biryani, Nawabi Style!

    chickpea mango sundal salad

    Chickpea ‘Sundal’ Salad

    cauliflower pepper fry

    Cauliflower Pepper Fry

    Persian rice

    Persian Style Saffron Rice

    FBC Member Badge

    Subscribe

    Sign up to get the latest updates from Mama's Secret Recipes.

    ARCHIVES

    Recipes

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact me

    COPYRIGHT © 2021 MAMA'S SECRET RECIPES