Thursday, January 8, 2009

Chicken Kofta Curry

This is completely my own version..............................

usually this is made in my Granny's house with keema(minced lamb meat), but I have Substituted it with chicken.......
  • Chicken Koftha
1/2 lb. of boneless chicken.
1/2 onion chopped.
3 green chillies.
1/2 cup of chopped coriander leaves.
1'' piece of ginger.
3 cloves of garlic.
3 tsp. of cashew nuts.
1tsp. of coriander seeds.
1''piece cinnamon.
4 cloves.
2tsp. cream.
2tsp. oil.
  • preparation of koftas
In a pan, dry roast cashews,coriander seeds,cinnamon and cloves for 3 min.
then add these fried masala things in the food processor along with chicken, chopped onions and coriander leaves and grind it to find paste.Then, add 2tsp. of cream and 2tsp. oil to the ground paste and make small balls and deep fry them on medium high flame until they are golden brown.
  • Gravy
1/4 cup of cashews.
1/4 cup of almonds.
4 tsp. of poppy seeds.
2 tomatoes pureed.
3tsp. of shredded coconut.
1/2 tsp of coriander powder.
1tsp. of chilli powder.
1/4 tsp. of garam masala.
1/4 tsp. of turmeric powder.
1tsp. of kasuri methi leaves.
3tsp. of butter.
1tsp. of shajeera.
1 1/2 cups of cream.
  • Preparation of Gravy
Soak cashews, almonds and poppy seed for 15 min. and grind into fine paste along with shredded coconut.Heat the pan and add the butter, once it's melted add shajeera and kasuri methi leaves,then add ground paste,tomato puree, salt,turmeric powder, chilli powder and garam masala and fry for 10 min. on medium heat, stir in between to avoid sticking and add 1 1/2 cups of cream and allow to cook for 5 min. or until the gravy is little thick.Before serving add kofta balls. serve hot with roti or nan.

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