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Chicken Kofta

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Ingredients for Kofta:
  • 2 pound chicken
  • 1 tbsp. turmeric paste or powder
  • 4 green chili - chopped
  • 11/2 tbsp. garlic paste or powder
  • ½ tbsp. garam masala paste
  • Ginger 1” – grated
  • 1 cup chopped onion
  • Chopped cilantro
  • Ghee or oil
  • Salt to taste
 Ingredients for Gravy:
  • 1 spoon turmeric paste or powder
  • ½ spoon red chilli paste or powder
  • 11/2 spoon garlic paste or powder
  • 11/2 spoon coriander paste or powder
  • ½ garam masala paste or powder
  • ½ spoon ginger paste or powder
  • 1 cup chopped onion
  • Bay Leaves – 3
  • Dry red chili - 2
  • Ghee or oil

Boil the chicken in a pressure cooker half-filled with water for about half an hour.

De-bone the chicken once cooled off and then mash it nicely.

Add chopped cilantro, grated ginger, garlic paste, turmeric paste, garam masala and salt to the mashed chicken and knead them with fingers for about 10 minutes or until smooth.

Make small balls of the mashed chicken meat and deep fry them on ghee or cooking oil on medium to low heat until golden brown. Drain excess oil and set aside.

Fry chopped onion in cooking oil or ghee in a frying pan until golden brown. Add ginger paste, garlic paste, turmeric paste, red chili paste, coriander paste, bay leaves, dry red chili to the oil and fry it for another 2-3 minutes. Add two cups of water and bring it to a boil, turn down the heat, add the chicken balls in the gravy, cover and simmer for five minutes.

Serve garnished with cilantro leaves.

Serve with hot roti, paratha, nan or rice.

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