Description:
Hot & Creamy Chicken Kofta
Preparation:
1) Boil Chicken adding little salt.
2) Drain and let it cool.
3) Grind green Chili, Mint leaves and Coriander leaves.
4) Grind Onion, Red Chilli Powder, Turmeric Powder, Coriander powder, Garlic, Ginger & 2tbsp Water to make a fine paste.
Cooking:
1) Mask Chicken thoroughly.
2) Add Green Chilli, Mint and Coriander paste.
3) Add Besan & Salt and mix well.
4) Divide into equal portions and make dumplings.
5) Deep fry till golden.
6) Remove on an absorbent paper.
7) Heat oil in a pan.
8) Add Onion Paste and stir fry till oil comes out.
9) Add Tomato Puree and sauté for 5-7 Mins.
10) Add Salt, Water and mix well.
11) Cook on medium flame, till required consistency.
12) Add Kasoori Methi & Cream and stir well.
13) Place Koftas (dumplings) and mix gently.
Serve For: 4 Person
Total cooking time: 45 Min
Garnishing:
Garnish the dish with a spoon full of fresh Cream and coriander leaves.
| Ingredients | Quantity | Add to Cart |
|---|---|---|
| Chopped Onion | 8.47 Oz | |
| Chopped Onion | 8.47 Oz | |
| Garam Masala Powder | 4 Tablespoon | |
| Cream | 3 Tablespoon |
|
| Mint Leaves | 3 Leaves |
|
| Oil | 3 Tablespoon |
|
| Rogan Josh Paste | 2 Teaspoon | |
| Chickpeas Flour ( Besan ) | 2 Tablespoon | |
| Chicken | 1.25 Cup |
|
| Coriander Powder | 1 Teaspoon | |
| Red Chilli Powder | 1 Teaspoon | |
| Dry Fenugreek Leaves ( Kasoori Methi ) | 1 Teaspoon |
|
| Water | 0.75 Cup |
|
| Turmeric Powder | 0.5 Teaspoon | |
| Chopped Coriander Leaves | 0.35 Oz |
|
| Chopped Coriander Leaves | 0.35 Oz |
|
| Tomato Puree | 0.25 Cup |
|
| Garlic | 0.18 Oz | |
| Ginger | 0.18 Oz | |
| Garlic | 0.18 Oz | |
| Ginger | 0.18 Oz | |
| Salt | As Required to Taste |
|
| Oil for deep frying | As Per Required |
|
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