Chicken Kofta Curry
|Minced chicken||500 Gram|
|Coriander powder/Dhaniya||1 Teaspoon|
|Garam masala powder||1⁄2 Teaspoon|
|Black pepper powder||1 Pinch|
|Turmeric powder||2 Pinch|
|Garlic ginger paste||1⁄2 Teaspoon|
|Lemon juice||3 Tablespoon (Lime)|
|Red onion||1 Large|
|Caraway seeds/Shahjeera||2 Pinch|
|Fenugreek leaves||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Cream||1⁄4 Cup (4 tbs)|
|Garam masala powder||1⁄4 Teaspoon|
|Coriander/Cilantro||1 Dash (For Garnishing)|
To make the Kofta Balls
Combine egg, coriander powder, garam masala powder,black pepper powder,turmeric powder, ginger-garlic paste,salt and chilly powder and juice of lime with the minced chicken and make small balls.
Heat 1 cup oil in a wok and deep-fry the chicken malls. Drain excess oil on a kitchen towel/absorbent sheet. Keep these kofta's aside.
To make the curry
Heat a skillet and add 2 tbs oil. Add choppd onion and fry well. Add chopped tomatoes and green chillies and saute for about 2 minutes. Remove. Add cashews and little water and grind into a smooth paste.
Heat skillet again. Add 1 tbs oil and add shahijeera and let them sizzle. Add fenugreek leaves and as soon as they are beginning to change color, add the ground paste and mix well. Add garama masala powder, salt and chilly powder. Give it a stir and add 1 cup milk. Cover and simmer for about 5-8 minutes. You may add cream or a dash of butter at this point.
Arrange the Kofta's in a bowl and pour the curry over the Kofta's. Allow at least 15 minutes for for the Kofta's to soak up some of the curry and acquire a nice taste.
Serve Hot with Naan or Steamed Rice.