Directions

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  1. To the chicken mince add Shan seekh kabab masala, ginger paste, garlic paste, onion, green chilli, yogurt, and coriander leaves. Mix well and marinate in the fridge for at least 1 hour.
  2. Prepare the curry by heating oil in a pan. Add whole cumin and fry for a minute.
  3. Add the chopped fresh tomato, canned diced tomatoes, cumin powder, half the coriander leaves, half the green chillies, and salt. Cook uncovered on medium heat for 5-8 minutes (till the water dries out and oil rises to the top).
  4. While the curry is cooking, prepare the meatballs (koftay). Try to keep these as evenly sized as possible so that they cook at the same time.
  5. When the curry is ready, add the koftay and cook on a gentle simmer (covered) for 15-20 minutes.
  6. Garnish with the reserved coriander leaves and green chillies. Serve with pea pulao or naan.