Chicken Kofta Curry

Ingredients

 For the kofta

Chicken minced – 250 gm

Ginger garlic and green chilli paste – 1 tsp

Garam masala – ¼ tsp

Curry powder – 1 tsp

Turmeric powder – ¼ tsp

Salt as per taste

Egg - 1

Few coriander leaves

For the gravy

Onion – 1

Ginger garlic paste -1 tsp

Tomato puree – 2 tbl.sp or 2 tomatoes

Chicken stock – 1 cup

Turmeric powder – ¼ tsp

Salt as per taste

Kasoori methi – 1 tsp

Few coriander leaves

Dry roast and Make a fine powder of

Red chillies – 3

Small piece of cinnamom

Cloves – 3

Black cardamom – 1

Piece of star aniseed – 2

Mace – 1 small piece

Whole pepper – ½ tsp

Cumin seed – 1 tsp

Coriander seed – 2 tbl.sp

Roast and extract coconut milk

Coconut grated or desiccated – 4 to 5 tbl.sp

Onion – ½

Poppy seed – ¼ tsp

Kofta Mumtazi

Ingredients for kofta

Mutton keema – 250 gm

Besan/chickpeas flour – 2 tbl.sp

Green chilli – 2 to 3

Turmeric powder -  ½   tsp

Eggs – 4

Onion – 2 small

Garlic flakes – 4

Garam masala – 1 tsp

Water – 2 cup

Ingredients for curry

Onion – 2 medium size

Tomato – 2

Yoghurt – 2 tbl.sp

Garam masala – 1 tsp

Turmeric powder – ½ tsp

Pepper powder – ½ tsp

Ginger – 1 inch

Ghee/butter – 3 tbl.sp

Red chilli powder and salt as per taste

Coriander and mint leaves – ¼ cup

Method

Boil eggs and keep aside.

In a pan heat two cup of water, to this add mutton keema, chopped onion, salt, turmeric powder, garlic flakes, onion,garam masala, and green chilli. Cook on a slow flame for about half an hour.

When half done, Remove and add chickpeas flour to it , mix well and again cook for 15 minutes till the mixture becomes dry.

Remove from heat and leave it to cool. Then mash it well or use blender to blend it.

In another bowl, mash 3 boiled eggs.

In another bowl. Beat one egg and little milk.

Make koftas from keema mixture, stuff little mixture of mash boil eggs, dip in egg and milk mixture and deep fry in oil till golden brown in color.

In another pan, heat ghee, fry onions till golden brown in color, then add grated ginger, turmeric powder, red chilli powder, pepper powder, salt and chopped tomatoes. Fry till the masala separates from the oil. Then add to this yoghurt , left over of keema mixture, leftover of egg and milk mixture and water and leave it to boil for 3 to 4 minutes. Remove from fire.

Cut the koftas into half and put in the curry, garnish with coriander and mint leaves and serve hot.

Malai Kofta Curry

Ingredients

For making koftas

Boiled potatoes – 250 gm

Chopped carrot – 100 gm

Chopped French beans – 100 gm

Chopped cauliflower – 100 gm

Garam masala – 1 tsp

Chilli powder – 1 tsp

Bread slice – 1

Bread crumbs – 2 tbl.sp

Lemon juice – 1 ½ tsp

Garlic cloves – 8

Ginger – 1 inch

Green chillies – 8 or as per taste

Salt as per taste

Oil for cooking

Ingredients for gravy

Onions – 3

Garam masala – 1 tsp

Tomatoes – 5

Corn flour – 1 tbl.sp

Chili powder – 1 tsp

Sugar – 1 tsp

Butter – 4 tbl.sp

Garlic cloves – 10

Ginger – 1 inch

 Green chillies – 4

Cloves – 4

Cinnamon – 1 inch

For baking

Grated cheese – ½ tbl.sp

Fresh cream – 1 tbl.sp

Method

 

For making kofta

Boil peas, steam cauliflower, carrot, French beans. Mash boiled potatoes and add these vegetables to it to make dough. Soak bread slice in water and remove, squeeze the water and add to the masala, add 1 tbl.sp bread crumbs. Make a paste of garlic, ginger and green chilli and add to the masala along with garam masala, chilli powder, lemon juice and salt and mix well and make round balls. Roll these koftas in the bread crumbs and deep fry in oil till it turns golden brown. Keep aside.

For the gravy

Blanch tomatoes and blend into a puree after peeling off the skin or you can even use tomato puree available in the market. Make a paste of onion by adding little water to it. Make a paste of ginger, garlic and green chilli.

Heat butter; add onions and sauté for five minutes till it turns light brown.  Put cloves, cinnamon, ginger garlic paste and again sauté for two minutes. Then add tomato puree and cook for two minutes, then add corn flour paste, sugar, garam masala, chilli powder, salt and pepper and cook for 5 to 7 minutes.

Put the koftas in a baking dish; pour gravy on top of it and then fresh cream. Sprinkle grated cheese on top and bake for 10 to 15 minutes at 200 degree centigrade till the cheese melts.

Kofta Curry

Ingredients for kofta

Mutton keema – 250 gm

Chick peas flour – 2 tbl.sp

Turmeric powder – ½  tsp

Yoghurt – 2 tsp

Eggs – 10

Onion – 2 small

Garlic ginger paste – 2 .tsp

Garam masala – 1 tsp

Red chilli powder and salt as per taste.

Water – 2 cup

For curry

Onions – 2

Garam masala – 1 tsp

Ginger garlic paste – 1 tsp

Mint and coriander leaves – ½ cup

Turmeric powder – 1 tsp

Tomato – 2 big

Yoghurt – 2 tsp

Red chilli and salt  as per taste

Almonds – 7 to 8 soaked and sliced

Method

For kofta

Mix kheema, onion, ginger garlic paste, salt, turmeric, garam masala and red chilli powder. Add water to it and cook for half an hour. Remove from fire and add chick peas flour, mix well and cook for more 15 minutes. When the masala becomes dry, mix one boiled egg to it and make a paste of 6 boiled eggs and keep aside.

Take keema in your palm. Make a deep flat circle, place little mashed boiled egg in between and close it. Make keema balls in the same way and deep fry in hot oil

For curry

In a pan, heat ghee, add onion, ginger garlic paste, black pepper, turmeric, salt, chilli and mix well. Fry for few minutes. Then add chopped tomatoes and garam masala powder, then add yoghurt to it. Add hot water and boil it. When done, remove from fire. Very carefully, cut the kofta in half and put in the curry.

Decorate with coriander and mint leaves,  and sliced almonds to it.