“Where’s the party tonight” asked my brother on a Saturday. I know my brother very well and could read between the lines. I told him if he is yearning for good food then party is at home. And there he was ready with a fresh demand, “what’s new cooking today?” Chicken Kofta was the answer to his question but with an asterisk mark that he will have to help me in kitchen. Needless to say, my brother had to abide by the rules I had set, and we produced a super awesome dish.
Here is how we cooked it.
100 – 150 grams of minced chicken
2 cloves of garlic
1 inch piece of ginger
2 green chillies finely chopped
6-8 cashew nuts roughly chopped
5-6 raisins roughly chopped
1 tablespoon chopped coriander leaves
A pinch of chatmasala
A pinch of roasted cumin powder
1 teaspoon black pepper powder
2 tablespoon corn flour
Salt to taste
Oil for deep frying
2 large onions
2 medium tomato
1 teaspoon garlic paste
½ teaspoon ginger paste
1 teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon turmeric powder
1 teaspoon chilli powder (adjust to taste)
½ teaspoon garam masala powder
½ teaspoon cumin seeds
2 bay leaves
3 tablespoon cream, 1 tablespoon extra for garnishing
3 tablespoon oil
Salt to taste
Mix cashew nuts, raisins, coriander, chillies, and a pinch of salt, chatmasala, roasted cumin powder in a bowl and keep this filling mixture aside. In another bowl take chicken mince, add grated ginger and garlic, salt, black pepper and corn flour to it and mix well. Now divide this mixture into equal portions to make lemon size balls. Stuff the cashew nut & raisins mixture in the mince balls and roll to seal the stuffing. Heat sufficient oil in a pan and deep fry the kofta balls on medium heat till it turns brown. Drain on an absorbent paper and keep them aside.
Note: If you have time, let the kofta balls set in refrigerator for 15-20 minutes before frying.
Heat one tablespoon oil in a pan and add sliced onions. Sauté till they turn golden brown. Remove from the pan and blend it to make a smooth paste. Deseed tomatoes and blend them to make a paste. Heat two tablespoon oil in a pan, add cumin seeds and bay leaves. Now add onion paste, ginger paste, garlic paste and sauté for a couple of minutes. Add tomato paste and cook for 2-3 minutes, now add turmeric powder, chilli powder, coriander powder, cumin powder and sauté. When the mixture is cooked or when it starts leaving the sides of the pan, add 1 ½ to 2 cups of water (as required for the gravy) salt and garam masala powder. Cover and let it simmer for a couple of minutes on low heat. Add kofta balls to the gravy simmer for 2-3 minutes on low heat. Now add cream and let it cook for another 2 minutes on low heat, and then turn off the flame. Keep it covered for five minutes and then serve.
Garnish with some cream and chopped coriander and serve hot with rice, roti, paratha or naan.
Do let me know in case you have a special request related to ingredients and recipes, I will try to help you out. See you soon with another interesting recipe, till then happy cooking.