
Ingredients–
For the Chicken Koftas –
- 300 gm minced chicken
- 3 green chillies + 1 small onion + 1/2 cup coriander leaves, crushed
- 1 tsp ginger garlic paste
- Salt to taste
- 1/4 tsp garam masala powder
- 1/4 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp Kashmiri red chilli powder
- 1/2 tsp ghee
- 2 tbsp roasted besan (Gramflour)
- 1 tsp lemon juice
- Oil for frying
For the Curry –
- 1 bay leaf
- 1” cinnamon stick
- 2 green cardamoms
- 7-8 black peppercorns
- 1/2 tsp cumin seeds
- 1 large onion, ground to a paste
- 1 tsp ginger garlic paste
- 1 medium tomato, puréed
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp Kashmiri red chilli powder
- 1/4 tsp turmeric powder
- 1/4 tsp garam masala powder
- 2 tbsp curd, whisked
- 2 tbsp coriander leaves
- 2 tbsp oil
- Salt to taste
Method –
- Make a coarse paste of green chillies, small onion and coriander leaves without adding water.
- Add this paste to the minced chicken in a large bowl
- Add ginger garlic paste
- Add the dry spices to the mixture
- Mix well
- Add ghee and roasted Gramflour
- Mix well
- Make small balls from this mix
- Heat oil in a pan and fry the koftas on medium heat
- Remove onto an absorbent paper and set aside
- In another pan, heat 2 tbsp oil
- When the oil is hot, add bay leaf, cardamoms, cinnamon, peppercorns and cumin seeds
- Add the onion paste and fry till it turns light pink
- Add the ginger garlic paste and fry till the raw smell goes away.
- Add the tomato purée
- Fry till the oil separates
- Add salt, coriander, cumin, turmeric, garam masala and Kashmiri red chilli powder.
- Fry the masala till oil separates
- Add the curd and cook till the water dries out
- Add the koftas and gently mix with the masalas
- Add 1.5 cup of water and let it come to a boil
- Lower the heat and cook covered for 4-5 minutes
- Garnish with chopped coriander leaves before serving