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08-01-2010, 11:53 PM
Chicken Kofta Curry
For the koftas
500 grams of chicken mince
2 teaspoon(s) ginger paste
2 teaspoon(s) garlic paste
2 tablespoon(s) roasted gram flour
1 teaspoon(s) cumin powder
1 black cardamom(s) powdered
1 teaspoon(s) red chilly powder
1 teaspoon(s) fennel (saunf) powder
1 teaspoon(s) curry powder or hot spice mix (garam masala) powder
salt and freshly milled pepper to taste
For the curry
3 tablespoon(s) clarified butter (ghee)
2 bay leaves
2 cloves
4 green cardamoms
1 teaspoon(s) black cumin seeds (shahjeera)
1 teaspoon(s) ginger paste
2 teaspoon(s) garlic paste
1 onion(s) grated
1 teaspoon(s) red chilly powder
½ teaspoon(s) turmeric powder
½ teaspoon(s) cinnamon powder
2 teaspoon(s) coriander powder
2 teaspoon(s) cumin powder
4 large tomatoes pureed
4 cups chicken stock
salt and sugar to taste
4 tablespoons fresh cream
Finely chopped coriander leaves for garnishing
Mix well all the ingredients under kofta and divide this into 10------------- balls.
1. Heat the clarified butter (ghee) in a heavy-bottomed pan and fry the next four ingredients till aromatic. Add the ginger-garlic pastes and the grated onions. Fry for about 4 minutes or till the onions are golden brown. Add all the spice powders and fry for a few seconds.
2. Add the pureed tomatoes and simmer for about 5 minutes.
3. Add the chicken stock, salt and sugar to taste. Bring to a boil. Add the chicken kofta balls one by one and shake the pan gently to stir (do not use a ladle to stir lest the koftas break). Cook over low heat for about 20 minutes or till the meat balls are cooked through and the curry thickens. Put off the heat and stir in the fresh cream.
Garnish with a swirl of fresh cream and finely chopped coriander leaves.
TIP:
* As a variation, the koftas can be deep fried in hot oil till golden brown and added to the cooked gravy just before serving.
http://mangomissives.files.wordpress.com/2008/11/chickkofta3.jpg
For the koftas
500 grams of chicken mince
2 teaspoon(s) ginger paste
2 teaspoon(s) garlic paste
2 tablespoon(s) roasted gram flour
1 teaspoon(s) cumin powder
1 black cardamom(s) powdered
1 teaspoon(s) red chilly powder
1 teaspoon(s) fennel (saunf) powder
1 teaspoon(s) curry powder or hot spice mix (garam masala) powder
salt and freshly milled pepper to taste
For the curry
3 tablespoon(s) clarified butter (ghee)
2 bay leaves
2 cloves
4 green cardamoms
1 teaspoon(s) black cumin seeds (shahjeera)
1 teaspoon(s) ginger paste
2 teaspoon(s) garlic paste
1 onion(s) grated
1 teaspoon(s) red chilly powder
½ teaspoon(s) turmeric powder
½ teaspoon(s) cinnamon powder
2 teaspoon(s) coriander powder
2 teaspoon(s) cumin powder
4 large tomatoes pureed
4 cups chicken stock
salt and sugar to taste
4 tablespoons fresh cream
Finely chopped coriander leaves for garnishing
Mix well all the ingredients under kofta and divide this into 10------------- balls.
1. Heat the clarified butter (ghee) in a heavy-bottomed pan and fry the next four ingredients till aromatic. Add the ginger-garlic pastes and the grated onions. Fry for about 4 minutes or till the onions are golden brown. Add all the spice powders and fry for a few seconds.
2. Add the pureed tomatoes and simmer for about 5 minutes.
3. Add the chicken stock, salt and sugar to taste. Bring to a boil. Add the chicken kofta balls one by one and shake the pan gently to stir (do not use a ladle to stir lest the koftas break). Cook over low heat for about 20 minutes or till the meat balls are cooked through and the curry thickens. Put off the heat and stir in the fresh cream.
Garnish with a swirl of fresh cream and finely chopped coriander leaves.
TIP:
* As a variation, the koftas can be deep fried in hot oil till golden brown and added to the cooked gravy just before serving.
http://mangomissives.files.wordpress.com/2008/11/chickkofta3.jpg