Ingredients:

  • 1 teaspoon ginger garlic paste
  • 1 finely chopped onion
  • 1 small crushed tomato
  • ½ cup thick curd/yogurt
  • Coriander leaves for garnish
  • 1 teaspoon of coriander powder
  • ½ teaspoon cumin powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon Kashmiri mirch powder
  • 2 tablespoon oil

      Marination:

  • 250 grams finely minced chicken
  • 1/2 small onion (shredded)
  • ¾ cup bread crumbs
  • 2 teaspoon thick curd/yogurt
  • 1 ½ teaspoon lightly roasted gram flour/besan
  • 3/4 teaspoon green chili paste
  • Salt
  • ½ teaspoon garam masala
  • 1 egg (optional)

Method:

  1. Mix everything listed under marination and set it aside for 15 minutes.
  2. Make small kofta balls with above mixture.
  3. If the mixture is too sticky, smear your palms with oil to make smooth kofta balls.
  4. Heat 1 tablespoon oil and saute onions until translucent
  5. After the onion cools down , grind the onions to a fine paste
  6. Heat 1 tablespoon oil and fry ginger garlic paste
  7. Next add all the dry condiments and crushed tomato and fry for couple more minutes.
  8. Add onion paste, salt, yogurt, ¼ cup water and bring it to a boil on high flame.
  9. Drop the kofta balls to the boiling sauce carefully and cook them on medium flame for 15 minutes
  10. Do not use a ladle or spoon after adding kofta until it is cooked( first 10 minutes)otherwise kofta might break.
  11. Garnish with coriander leaves and serve hot with parotta/chapatti.
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