Ingredients:-
For the Koftas:-
500 grams Chicken mince
100 grams Red Onion, grated
1 tbsp. Garlic paste
1 tbsp. Green chilli paste
50 grams fresh breadcrumbs
1 whole egg
1 tsp. Garam masala powder
½ tsp. Yellow chilli powder
2 tbsp. Yoghurt
1 tbsp. Gram flour
1 tsp. Salt
For the Curry:-
4 tbsp. Ghee
2 Bay leaves
100 grams red onions, sliced
½ cup Water
½ cup Yoghurt
1 tbsp. Coriander powder
1 tsp. Red Chilli powder
1 tbsp. Garlic paste
1 tsp. Cumin powder
1 tsp. Garam masala powder
1 tsp. Fennel powder
Salt
1 tbsp. Kewra water
1 tbsp. Rosewater
For Garnish:-
¼ cup Mint, chopped
¼ cup Coriander, chopped
4-5 Green chillies, slit
1 thumb-sized ginger, julienned
Method:-
– In a bowl add chicken, bread crumbs, egg, yellow chilli powder, onions, garam masala, roasted gram flour, ginger-garlic-green chilli paste, yoghurt, salt and mix thoroughly.
– Grease palms with oil and make koftas/meatballs of the mixture.
– In a bowl mix yoghurt with cumin powder, fennel powder, red chilli powder and garam masala. Mix well and add water.
– In a pan heat oil and splutter bay leaves in it. Add onions and roast until golden brown.
– Turn up the flame to high and add in yoghurt slurry, ginger-garlic-green chilli paste, ghee and salt.
– Simmer the gravy on low flame and place the Chicken Koftas in it.
– Add Kewra water and Rosewater. Cover with a lid and simmer for 15-20 minutes on low flame.
– Garnish with chopped coriander and mint leaves followed by ginger juliennes.
– Cover with a lid and cook for 30 seconds and let it rest undisturbed for 10 minutes.
Delicious Chicken Kofta Curry is ready to eat.
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Host: Varun Inamdar
Copyrights: REPL
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