Tuesday, 2 October 2012
Chicken Kofta
Chicken Kofta
Ingredients:
For
the koftas
Minced chicken - 500 gms
Ginger paste - 2 tsp
Garlic paste - 2 tsp
Roasted gram flour - 2 tbsp
Cumin powder - 1 tsp
Black cardamom - 1, powdered
Red chilli powder - 1 tsp
Fennel powder - 1 tsp
Curry powder or Garam masala - 1 tsp
Freshly milled pepper as per taste
Salt as per taste
Minced chicken - 500 gms
Ginger paste - 2 tsp
Garlic paste - 2 tsp
Roasted gram flour - 2 tbsp
Cumin powder - 1 tsp
Black cardamom - 1, powdered
Red chilli powder - 1 tsp
Fennel powder - 1 tsp
Curry powder or Garam masala - 1 tsp
Freshly milled pepper as per taste
Salt as per taste
For the gravy:
Bay leaves - 2
Cloves - 2
Green cardamoms - 4
Black cumin seeds - 1 tsp
Ginger paste - 1 tsp
Garlic paste - 2 tsp
Onion - 1, grated
Red chilli powder - 1 tsp
Cinnamon powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Cumin powder - 2 tsp
Pureed tomato - 4, large size
Chicken stock - 4 cups
Fresh cream - 4 tbsp
Ghee - 3 tbsp
Sugar as per taste
Salt as per taste
Preparation:
2. Fry the bay leaves, cloves, cardamoms and cumin seeds in hot ghee in a heavy bottomed pan till aromatic.
3. Add the ginger-garlic pastes and the grated onions and fry for about 4 minutes or till the onions are golden brown. Add all the spice powders and fry for a few more seconds.
4. Add the pureed tomatoes and simmer for about 5 minutes.
5. Pour the chicken stock, salt and sugar to taste. Bring to a boil.
6. Now add the chicken kofta balls one by one and shake the pan gently to stir (do not use a ladle to stir as it may break the koftas). Cook over the low heat for about 20 minutes or till the meat balls are cooked thorough and the curry thickens.
7. Put off the heat and stir in the fresh cream.
8. Garnish with a swirl of fresh cream and finely chopped coriander leaves.
9. Serve with plain rice, roti or ghee rice.
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