Hyderabadi Kofta Curry

Hyderabad, the capital of the southern state of Andhra Pradesh, has a rich cuisine that was born in its royal palaces. The Muslim nobility of the city had close ties to the rulers of Persia, which are reflected in the unique Hyderabadi style of cooking. The use of nuts, raisins and dill in this recipe are all characteristic of Persian cuisine, which, combined with typical Indian spices such as coriander, cumin and garam masala, create the special cuisine that has made Hyderabad famous.

Here we form ground chicken, nuts, raisins and herbs into complexly flavoured meatballs, and cook them in a sauce of sautéed onions, sour cream, raisins and dill.

For the Meatballs

  • 1 lb (450 g) ground chicken
  • 2 tbsp cilantro
  • 1 tbsp finely chopped mint leaves
  • 1 tbsp golden seedless raisins
  • 10 blanched almonds
  • 2 slices white bread, torn into pieces
  • 1 large egg
  • Salt to taste
  • 1/4 tsp ground black pepper

For the sauce

  • 1 onion, quartered
  • 2 cloves garlic
  • 1/2-inch piece ginger
  • 10 blanched almonds
  • 2 tbsp vegetable oil
  • 1/2 tsp cumin seeds
  • 6 canned plum tomatoes
  • 2 tbsp sour cream
  • 1 tsp ground coriander
  • 1/2 tsp each: ground cumin, toasted and crushed cumin seeds, garam masala, turmeric
  • 1/4 to 1/2 tsp cayenne pepper, to taste
  • Salt to taste
  • 1 tbsp each: chopped fresh dill, chopped cilantro, chopped mint
  • 1-1/2 cups water
  • 1 tbsp seedless, golden raisins
  • 1 tbsp fresh lemon juice

For meatballs, wrap chicken in 3 layers of paper towels to absorb juices.

Put cilantro, mint, raisins and almonds in food processor; mince. (Some raisins may be left whole.) Add bread, egg, salt and pepper; mince. Add chicken. Process until well-blended.

Transfer mixture to mixing bowl. Form into small meatballs, about size of a walnut (makes about 12 to 14). Place on parchment-lined baking sheet. Bake in preheated 400F oven 15 minutes. Set aside.

For sauce, combine onions, garlic, ginger and almonds in food processor; mince.

Warm oil in large, non-stick skillet over medium-high heat. Add cumin seeds. Cook several seconds. Add onion mixture. Cook, stirring occasionally, 7 to 8 minutes until onions are lightly browned.

Meanwhile purée tomatoes in food processor.

Reduce heat in skillet to medium; add tomatoes. Cook 5 minutes until moisture has evaporated. Stirring constantly, add sour cream. Cook 2 minutes. Add ground coriander, ground cumin, crushed cumin, garam masala, turmeric, cayenne and salt. Cook, stirring, 1 minute. Add dill, cilantro, mint, water, raisins and reserved meatballs. Raise heat to high; cover. Bring to boil; reduce heat to medium-low. Cook 20 minutes, stirring occasionally. Taste; adjust seasoning. (Can be made ahead and refrigerated up to 3 days or frozen.)

Makes 4 servings.