Kashmiri Khubani Kofte: Apricot-Infused Chicken Meatballs

Kashmiri Khubani Kofta Curry, non veg version, requires a lot of preparation and patience. Meatballs are first prepared with minced chicken which is combined with a balanced blend of spices and then steamed. But why only steam? Because the meatballs are cooked only with the evaporated air throughout steaming, it comes out as extremely juicy, tender and fluffy. Steam is the secret for perfection. They are healthy too because they are not fried. The caramelized onion paste, fresh tomato puree and blended cashews make up the Mughlai gravy. It is mildly spicy and a little sweet. The mouth-melting silky and luscious texture along with moist meatballs constitutes a delish which is parallel to heaven. This Indian delicacy is a mystic cuisine satisfying the deepest desires of one’s appetite.

This Apricot Kofta Curry or Khubani Ke Kofte is traditionally from Kashmir, the only paradise. Apricots are known as Khubani in Urdu. The word kofta is a Persian term which means finely chopped meat. Khubani ka kofta, thereby, translates to Apricot Dumplings in English. A diverse range of the earliest kofte recipes are mentioned in a 12th century cookbook. The ‘aharash’ was the closest resemblance to the current koftas before the invention of the modern dish. Kofte is a staple of Turkish Cuisine made with minced meat, breadcrumbs, eggs, onions and  variety of spices. Koftas or meatballs are richly versatile and can be prepared by either frying, grilling, or baking.

Ingredients:

For marinade–

• 200 gm Chicken, minced
• 1 tsp Cardamom Powder
• 1 tsp White Pepper Powder
• Salt, as per taste
• 1 Egg White
• ½ cup Bread Crumbs
• 1 tbsp Saffron Water

For Onion Paste –

• 1 tbsp Oil
• 1 cup Onion, sliced
• 2 tbsp Ginger-Garlic Paste
• 1 tsp Turmeric powder
• 3 tbsp Curd 
• Water, as needed

For Gravy –

• 2 tbsp Oil
• 1 Bay Leaf
• 1 tbsp Cumin Seeds
• 2-inch Cinnamon sticks
• 3 Green Cardamom Pods
• 8-10 Cloves
• 1 cup Tomato Puree
• 1 tbsp Coriander Powder
• 1 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• 1 tbsp Garam Masala Powder
• ½ cup Cashew Nut Paste
• Salt, as required

For Steaming and Frying Koftas

• Oil 
• ½ cup Apricots, deseeded and sliced  

For Garnishing

• Fresh cream
• Coriander leaves

Method:

1. In a large mixing bowl, combine all the ingredients required for marination. And at last, add saffron-soaked water. Mix evenly well. Let it rest for 30-40 minutes
2. Heat oil in a saucepan, and add sliced onions, ginger-garlic paste. Mix well until golden brown. Add turmeric powder and mix again. Transfer the mix into a mixer. Add curd and water to make the onion paste. Keep aside
3. Take another saucepan and heat some oil. Add the whole ground spices – bay leaf, cumin, cinnamon, green cardamom pods, and cloves. Saute well and let them crackle
4. Add tomato puree and mix well for a few minutes
5. Now, add in the spices – coriander powder, turmeric, chilli powder, and garam masala. Mix thoroughly
6. Now, combine the onion paste with the curry. Further add the cashew paste. Mix well. Add salt and let it simmer for a few minutes 
7. Brush your hands with oil and make tiny meatballs or koftas. Infuse an apricot in each meatball 
8. Now, steam the meatballs in a double-boiler, for 10-15 minutes or until cooked through
9. Drizzle some oil in a heated pan, and shallow-fry the meatballs for a crunch. Toss and turn until brown
10. Add the creamy gravy to it. Mix well
11. Pour some cream and coriander leaves to garnish. And serve hot.

Savour Kashmiri Khubani Ke Kofte comfortably at home with naan or rice!