Kofte Mein Kofta
Ingredients
Chicken mince (keema) 200 grams
Oil 3 tablespoons
Cinnamon stick 1 inch
Cloves 7-8
Black peppercorns 7-8
Cumin seeds 1 teaspoon
Red chilli powder 1 teaspoon
Tomato puree 1 1/2 cups
Salt to taste
Onion chopped 2 tablespoons
Ginger chopped 1 teaspoon
Garlic chopped 1 teaspoon
Egg 1
Burghul 1/2 cup
Chicken stock 2 cup
Fennel (saunf) powder 1 teaspoon
Yogurt 1/2 cup
Coriander powder 2 teaspoons
Cumin powder 1 teaspoon
Garam masala powder 1 teaspoon
Ginger-garlic paste 2 teaspoons
Fresh cream 2 tablespoons
Method
Heat oil in a pan, add cinnamon, cloves, black peppercorns and cumin seeds and saute till fragrant.
Add red chilli powder, tomato puree and salt and mix well. Cover and cook on low heat.
To make kofta put chicken mince in a chopper and process till very fine. Put ⅔ of this into one bowl and remaining ⅓ into another bowl.
Add chopped onion, ginger, garlic and salt to the lesser mince and mix well.
To the other bowl add egg. Squeeze burghul and add and mix well.
Heat chicken stock in a non-stick pan. Dampen your hand and make small balls of the chicken-onion mixture. Divide the chicken-burghul mixture into same number of portions and shape into biggerballs.
Stuff the chicken-onion balls into the chicken-burghul balls and seal well.
Add these balls to chicken stock, cover and cook. Add fennel powder, salt and yogurt and continue to cook.
When the kofte are done, remove them from the stock.
Add the cooking stock to the tomato gravy. Add coriander powder, cumin powder, garam masala powder and ginger-garlic paste and mix well. Adjust salt and mix. Strain this gravy into a clean bowl, pressing the residue to extract all the flavours.
Put the gravy back into the pan and heat. Add the kofte and cook for 3-4 minutes.
Add fresh cream and mix.
Serve hot.
Ingredients
Chicken mince (keema) 200 grams
Oil 3 tablespoons
Cinnamon stick 1 inch
Cloves 7-8
Black peppercorns 7-8
Cumin seeds 1 teaspoon
Red chilli powder 1 teaspoon
Tomato puree 1 1/2 cups
Salt to taste
Onion chopped 2 tablespoons
Ginger chopped 1 teaspoon
Garlic chopped 1 teaspoon
Egg 1
Burghul 1/2 cup
Chicken stock 2 cup
Fennel (saunf) powder 1 teaspoon
Yogurt 1/2 cup
Coriander powder 2 teaspoons
Cumin powder 1 teaspoon
Garam masala powder 1 teaspoon
Ginger-garlic paste 2 teaspoons
Fresh cream 2 tablespoons
Method
Heat oil in a pan, add cinnamon, cloves, black peppercorns and cumin seeds and saute till fragrant.
Add red chilli powder, tomato puree and salt and mix well. Cover and cook on low heat.
To make kofta put chicken mince in a chopper and process till very fine. Put ⅔ of this into one bowl and remaining ⅓ into another bowl.
Add chopped onion, ginger, garlic and salt to the lesser mince and mix well.
To the other bowl add egg. Squeeze burghul and add and mix well.
Heat chicken stock in a non-stick pan. Dampen your hand and make small balls of the chicken-onion mixture. Divide the chicken-burghul mixture into same number of portions and shape into biggerballs.
Stuff the chicken-onion balls into the chicken-burghul balls and seal well.
Add these balls to chicken stock, cover and cook. Add fennel powder, salt and yogurt and continue to cook.
When the kofte are done, remove them from the stock.
Add the cooking stock to the tomato gravy. Add coriander powder, cumin powder, garam masala powder and ginger-garlic paste and mix well. Adjust salt and mix. Strain this gravy into a clean bowl, pressing the residue to extract all the flavours.
Put the gravy back into the pan and heat. Add the kofte and cook for 3-4 minutes.
Add fresh cream and mix.
Serve hot.
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