500 Grams Ground Chicken

1 Tablespoon Banana Powder

1 Small Onion, Finely Chopped

1 Teaspoon  Cumin Powder

1 Teaspoon Ground Coriander

1 Teaspoon Ginger Paste

1/2 Teaspoon Garam Masala

1 Teaspoon Kashmiri Chili Powder

1/4 Cup Fresh Cilantro, Chopped

Step:1

In A Mixing Bowl, Combine The Ground Chicken, Chopped Onion, Minced Garlic, Ginger Paste, Kashmiri Red Chili Powder, Banana Powder, Ground Cumin, Ground Coriander, Garam Masala, Chopped Cilantro, And Salt. Mix Well Until All The Ingredients Are Evenly Incorporated.

Step: 2

Shape The Chicken Mixture Into Small Round Balls, About The Size Of A Golf Ball. Set Aside.

Step: 3

Heat Vegetable Oil In A Deep Frying Pan Or Skillet Over Medium Heat. Once The Oil Is Hot, Carefully Add The Chicken Koftas In Batches, Making Sure Not To Overcrowd The Pan. Fry The Koftas Until They Are Golden Brown And Cooked Through. Remove Them From The Oil And Place Them On A Paper Towel-lined Plate To Drain Excess Oil. Set Aside.

Step: 4

In A Separate Large Pan Or Skillet, Heat 2 Tablespoons Of Vegetable Oil Over Medium Heat. Add The Finely Chopped Onion And Sauté Until It Becomes Soft And Translucent.

Step: 5

Add The Minced Garlic And Ginger Paste To The Pan, And Cook For Another Minute Until Fragrant.

Step: 6

Add The Tomato Puree To The Pan And Stir Well. Cook For A Few Minutes Until The Tomatoes Reduce And The Mixture Thickens Slightly.

Step: 7

Add The Kashmiri Red Chili Powder, Turmeric Power, Cumin Powder, Ground Coriander, Garam Masala, And Salt. Mix Well To Combine The Spices With The Tomato Mixture.

Step: 8

Pour In The Water And Bring The Mixture To A Simmer. Allow It To Cook For About 5 Minutes, Stirring Occasionally.

Step: 9

Gently Add The Fried Chicken Koftas To The Simmering Curry Sauce. Cover The Pan And Let It Cook On Low Heat For Another 10-15 Minutes, Allowing The Flavors To Meld Together.

Step: 10

Once The Koftas Are Fully Cooked And The Curry Has Thickened, Remove From Heat. Garnish With Fresh Cilantro Leaves.

Step: 11

Serve The Chicken Kofta Curry Hot With Steamed Rice, Naan, Or Roti.