Chicken kofta recipe

Kofta’s are every non veg’s delight, I am sure you will agree with me and they always are made of keema ( lamb’ s mince ) , but this time I wanted to make something which I have never tried, so i thought of using chicken rather than mutton keema and to my surprise the results were fantastic….I am sure you will like it …!

Have always made keema kofta but trying chicken kofta was such a delight and more over was very excited to try the same classic dish made so many times but with a variation this time was simply satisfying, in fact I felt that chicken was also equally tatsy as compared to keema…

I cannot decide , in fact in a delimma that which one stands out more better than the other , chicken kofta or keema Kofta ….I loved both…..try this Recipe and decide by your self which one is better …and if you get the answer , let me also know….

INGREDIENTS:

FOR KOFTA:

250 gm chicken minced

1 small onion finely chopped

1/2 tsp ginger garlic

1/2 tsp cumin seeds

1/2 tsp garam masala powder

1 tsp red chilli powder

1/2 tsp coriander powder

1-2 green chillies finely chopped

2 tbsp coriander leaves

1/2 tsp turmeric powder

salt as per taste

FOR GRAVY :

2 onions chopped

1 tsp ginger garlic paste

2 – 3 cloves

1/2 tsp cumin seeds

3 tomatoes chopped
1/2 inch stick cinnamon

2 – 3 black cardamom

2 tsp red chilli powder

1 1/2 tsp coriander powder

1/4 tsp turmeric powder

1 tbsp curd

salt as per taste

coriander leaves for garnishing

METHOD:

1. Sqeeze the excess water from chicken mince and add salt, turmeric powder, coriander powder, red chilli powder, green chillies, coriander leaves, garam masala powder, ginger garlic paste and finely chopped onions and marinate for half an hour.

2. Make small round balls of the mince and shallow fry till golden brown in colour, or if you wish to add directly to the gravy, keep aside.

* At times I prepare chicken koftas seperately in appe pan with just few drops of oil to avoid deep frying .

3. Now to make the gravy , heat oil in pan add cumin seeds, cardamom and cloves, add onions , fry until they golden brown in colour.

4. Add ginger garlic paste and saute till the raw smells disappears.

5. Add tomatoes and fry until they become soft and formed into a paste kind.

6. Now add salt , turmeric powder, coriander powder and red chilli powder , saute for a while. Now add curd, cover and cook until the oil separates.

7. Once the the oil serparates add 2 cups of water and bring to a boil and add prepared koftas one by one, stir it slowly with a spetula.

8. Cover and cook on low flame for 10 minutes, adjust the salt if needed.

9. Serve hot with chapattis or tandoor naan. { Zulekha Arafat }

NOTE:

Add red chillie powder and green chillies as per your preferences.
There are two ways to cook kofta’s ….one is shallow frying them and then adding to the prepared gravy and then simmer it on low flame for 10 minutes…where as the other way is to add directly to the gravy without shallow frying it , and cooking it directly in the gravy until the kofta’s are completely done.
You can make the kofta’s in Appe- pan as its the best way to cook meat balls with just few drops of oil.
You can add eggs or gram flour ( besan) if your kofta’s are breaking apart while frying, its better to drop one kofta, fry and see, if its breaking, add 1 tbsp gram flour and then make them into balls and shallow fry.