kashmiri chicken kofta curry

Kashmiri Chicken Kofta Curry – Instant Pot Chicken Meatballs

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Kashmiri Chicken Kofta Curry – Instant Pot Chicken Meatballs

Make this easy Kashmiri Chicken Kofta Curry – Instant Pot Chicken Meatballs recipe for weeknight dinners. All you have to do is mix up the ingredients and your dependable instant pot does the rest.

This is my mom’s traditional ground chicken meatballs recipe; also known as mutsch in Kashmiri. It can be made with turkey as well. The recipe starts out with mixing ground meat and spices, which are then simmered away in sauce until tender and moist. I attempted making this in the instant pot and it turned out perfect.

kashmiri chicken kofta curry

What ingredients to I need to make the Kashmiri Chicken Kofta Curry – Instant Pot Chicken Meatballs?

Ground chicken, asafoetida, ground ginger, ground fennel, kashmiri chili powder, oil, salt, garam masala, ground cumin, cumin seeds, black cardamom pods, cloves, ghee, yogurt, and water.

Of Course an Instant Pot.

ground chicken for kofta

For the meatballs – in the Kashmiri Chicken Kofta Curry – Instant Pot Chicken Meatballs recipe: 

First, In a medium bowl, mix all ingredients listed under meatballs until just combined.

marinade for kofta

Secondly, scoop the meat from the bowl and form into 1 and a half inch to 2-inch balls.

preparing meatballs/kofta

For the curry – in the Kashmiri Chicken Kofta Curry – Instant Pot Chicken Meatballs:

First, select sauté on the instant pot and adjust to normal. Then, add oil to the pot.

Furthermore, when the oil is hot add in cumin seeds, black cardamom pods, and cloves.

saute whole spices in instant pot

Consequently, when the cumin seeds splutter add asafoetida and stir. In addition, add 2 teaspoons kashmiri chili powder coupled with 1/4 cup water. Give it a good stir. Next, add 1 tbsp ground fennel, ½ tsp ground ginger, ½ tsp ground cumin, ¼ tsp garam masala, and ½ tsp salt. Again, give it a good stir.

adding dry spices to instant pot

 

Then add the yogurt at room temperature and let it saute for about 30 seconds. Again, keep stirring.

adding yogurt to instant pot

Add 1/2 cup water. Give it a good stir. Add meatballs in the liquid.

And, press cancel. Close the lid and select manual/high pressure for 8 minutes. Finally, when done quick release the pressure and open the lid right away. If you like it to be less soupy you can select sauté and bring it to the desired consistency.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Moreover, try some of our other recipes:

Instant Pot Kashmiri Paneer

Daikon Radish Kashmiri Curry

Instant Pot Kashmiri Chicken Yakhni

Instant Pot Kashmiri Chicken Aloo

transfer kashmiri kofta curry to serving dish

 

 

 

Kashmiri Chicken Kofta Curry – Instant Pot Chicken Meatballs

Make this easy Kashmiri Chicken Kofta Curry – Instant Pot Chicken Meatballs recipe for weeknight dinners. All you have to do is mix up the ingredients and your trusty instant pot does the rest.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course, Side Dish
Cuisine: Indian, Kashmiri, North Indian
Keyword: Chicken Meatballs, Instant Pot Chicken Curry, Instant Pot Chicken Meatballs, Instant Pot Kashmiri Chicken Curry, Instant Pot Kashmiri Food, Instant Pot Kashmiri Meatballs, Instant Pot Kashmiri Mutsch, Instant Pot Kofta Curry, Instant Pot Meatballs Curry, Kashmiri Meatballs, Kashmiri Mutsch, Koshur Mutsch
Servings: 6
Author: Shilpa

Equipment

  • Instant Pot

Ingredients

For the Meatballs

For the curry/sauce

Instructions

Prep

  • For the meatballs: In a medium bowl, mix all ingredients listed under meatballs until just combined. Scoop the meat from the bowl and form into 1 and a half inch to 2-inch balls.
  • Make sure the yogurt is at room temperature and whisk it well with a spoon.

Cook

  • Select sauté on the instant pot and adjust to normal. Next, add oil to the pot. When the oil is hot add cumin seeds, black cardamom pods, and cloves.
  • When the cumin seeds splutter add asafoetida and stir. In addition, add 2 teaspoons kashmiri chili powder coupled with 1/4 cup water. Give it a good stir. Next, add 1 tbsp ground fennel, ½ tsp ground ginger, ½ tsp ground cumin, ¼ tsp garam masala, and ½ tsp salt. Again, give it a good stir.
  • Then add 1/4 cup yogurt at room temperature and let it saute for about 30 seconds. Keep stirring.
  • Add 1/2 cup water. Give it a good stir. Add meatballs in the liquid. And, press cancel. Close the lid and select manual/high pressure for 8 minutes. Finally, when done quick release the pressure and open the lid right away. If you like it to be less soupy you can select sauté and bring it to the desired consistency.
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