Chicken Kofta

Chicken kofta (kabab) is prepared with cashew nut and poppy seed. The gravy of this dish is not spicy but kofta is hot and spicy. Preparation is very rich in calories as butter and cream is used.

To make gravy spicy and hot, increase the quantity of pepper.

Ingredients we will require to make this recipe:

Chicken mince : . . . . . . . . . . . . . 250 grams

Ginger paste (adrak) : . . . . . . 1 table spoon

Garlic paste (lasoon) : . . . . . . 1 table spoon

Green chili paste (hari mirchi) : 1 table spoon

Onion (pyaj) : . . . . . . . . . . . . . . . . . . six

Tomatoes (tamater) : . . . . . . . . . . . . three

Cashew nut (kaju) : . . . . . . . 2 table spoon

Poppy seed (khuskhus) : . . . . 1 tea spoon

Black pepper (kali mirchi) : 3/4 table spoon

Cream (malai) : . . . . . . . . . . . . . 1/2 cup

Butter (makkhan) : . . . . . . . . . . 50 grams

Oil (tel) : . . . . . . . . . . . . . . . . . . 1/2 cup

Coriander leaves

Salt (namak) as per your taste

Mix ginger paste, green chili paste and salt in chicken mince and keep it for two hours.

Grate three onions and squeeze out water. Mix it in chicken mince. Add chopped coriander leaves and mix it well.

Make round balls (kofta) and fry it in oil till golden brown. Keep it aside.

Now heat oil in a pan and fry remaining three onions (finely chopped) till it is golden brown. Remove it from oil and grind it with cashew nuts and poppy seed. Boil tomatoes and make puree.

Heat oil and fry garlic paste and add grinded paste. Saute for a minute and add tomato puree. Cook for two to three minutes and add black pepper powder and cream. Bring it to boil and add fried kofta, Add little salt (kofta is already salted) and cook on slow flame for two minutes.

Add butter and garnish chicken kofta with coriander leaves.

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