Served as main course. Non-vegetarian.

Indian

For the koftas

500 grams of Chicken Mince

2 teaspoons Ginger paste

2 teaspoons Garlic paste

2 Tablespoons roasted Gram Flour

1 teaspoon Cumin powder

1 Black Cardamom powdered

1 teaspoon Red Chilli powder

1 teaspoon Fennel(Saunf) powder

1 teaspoon Curry powder or Hot Spice Mix(Garam Masala) powder

Salt and freshly milled pepper to taste

For the curry

3 Tablespoons Clarified Butter(Ghee)

2 Bay Leaves

2 Cloves

4 Green Cardamoms

1 teaspoon Black Cumin Seeds(Shahjeera)

1 teaspoon Ginger paste

2 teaspoons Garlic paste

1 Onion, grated

1 teaspoon Red Chilli powder

1/2 teaspoon Turmeric powder

1/2 teaspoon Cinnamon powder

2 teaspoons Coriander powder

2 teaspoons Cumin powder

4 large Tomatoes, pureed

4 cups Chicken Stock

Salt and Sugar to taste

4 Tablespoons fresh Cream

Finely chopped, Coriander Leaves for garnishing

Mix well all the ingredients under kofta and divide this into 10-balls. Heat the clarified butter (ghee) in a heavy-bottomed pan and fry the next four ingredients till aromatic. Add the ginger-garlic pastes and the grated onions. Fry for about 4 minutes or till the onions are golden brown. Add all the spice powders and fry for a few seconds. Add the pureed tomatoes and simmer for about 5 minutes. Add the chicken stock, salt and sugar to taste. Bring to a boil. Add the chicken kofta balls one by one and shake the pan gently to stir (do not use a ladle to stir lest the koftas break). Cook over low heat for about 20 minutes or till the meat balls are cooked through and the curry thickens. Put off the heat and stir in the fresh cream. Garnish with a swirl of fresh cream and finely chopped coriander leaves. Serve hot with Ghee Rice, steamed rice or roti.

Preparation time: 15-20 minutes, Cooking time: 30-35 minutes, Serves: 4

Tips:

As a variation, the koftas can be deep fried in hot oil till golden brown and added to the cooked gravy just before serving.

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