Chicken Kofta

• Wash and clean the chicken after that roughly cut it into pieces and set aside. Make sure it is pat dried and no excess liquid remains.
  3 Boneless chicken breasts
• In a mixer grinder, grind coarsely all the ingredients other than the chicken pieces. Remove it in a large mixing bowl.
  1 small Onion, 2 Green Chillies, ⅓ cup Coriander Leaves, 4 springs Mint Leaves, 2 tbsp Ginger Garlic Paste, 1 tsp Garam Masala Powder, 1 tsp Cumin Powder, 1 ½ tsp Coriander Powder, 1 tsp Red Chilli Powder, Salt as per taste
• Now grind the chicken pieces in the same jar. Once done, in the same jar along with the chicken add the earlier ground ingredients give it a good spin until all is smooth and well combined.
  3 Boneless chicken breasts
• After greasing your palm and fingers with oil, form medium sized balls (size of a table tennis ball) and set it aside on a plate.
• Now in a frying pan on a low heat add a little oil and add some of the chicken meatballs. Do not over crowd the pan. Cook on all sides until it is slightly golden brown in colour. Once done remove on a plate and set aside

  This process helps in keeping the Kofta from breaking in the curry.
  2 tbsp Oil
• In a cooking pot on medium-high heat, add 1.5 tbsp oil. Saving half the amount for later use.
  3 tbsp Oil
• Then add chopped onions and fry until it’s translucent. Do not brown.
  2 medium Onions
• Now add the chopped tomato and tomato paste and cook until the tomato gets soft.
  ½ medium Tomato, 70 grams Tomato paste sachet
• Add the shredded coconut and cook for 3 mins.
  2 tbsp Shredded Coconut
• Switch of the flame and transfer the above in a bowl. Allow it to cool. After it has cooled grind it into a smooth paste adding very little water.
• In the same cooking pot on medium heat, add oil. Once it’s hot add bay leaf, black cardamom, green cardamom and cloves.
  1 Bay Leaf, 1 Black Cardamom, 2 Green Cardamom, 3 Cloves
• Add ginger garlic paste and fry until raw smell goes away
  1 tbsp Ginger Garlic Paste
• Add the earlier ground curry paste and fry for 5 mins adding little water at a time.
• Now add the powder masalas and keep frying adding little water at a time until the oil starts to separate.
  ¼ tsp Turmeric Powder, 2 tsp Coriander Powder, 1 tsp Cumin Powder, 1 tsp Red Chilli Powder
• Add 1 glass water and bring to boil. Then carefully place all the koftas in the curry. Make sure they are submerged to the top. Add more water if needed.
• Add kasuri methi (dried fenugreek leaves) and tamarind water. Add salt as per taste
  2 tsp Kasuri Methi, 1 tbsp Tamarind, Salt as needed
• Cover and cook it until the chicken is cooked thoroughly. It will take around 20 mins on slow flame.
• Finally garnish with fresh coriander leaves or fresh cilantro leaves and serve with rice, roti or naan bread.