Chicken Kofta Makhani

Ingredients For The Koftas

• • Chicken keema (minced) - 400 grams
• • Ginger paste - 1 teaspoon
• • Garlic paste - ½ teaspoon
• • Garam masala - ½ teaspoon
• • Chilly powder - ½ teaspoon
• • White pepper powder - ½ teaspoon
• • Hara dhania/Green coriander (finely chopped) - 2 tablespoons
• • Arrowroots - 1 tablespoon
• • Onion (roughly chopped) - 1
• • Kajus/Cashew nuts - 15s - 20
• • Ghee/Clarified butter/Oil - 3 tablespoons
• • Tomato puree - 200 grams
• • Red chilly powder - 1 teaspoon
• • Cream - ½ cup
• • Sugar - ½ teaspoon
• • Salt - as required
• • Garam masala - ½ teaspoon
• • Green chillies (julienned for garnishing) - 2

Method

• 1. Mix all koftas ingredients and grind in a food processor to a fine paste.
• 2. Rub little oil on your hands, shape the mixture into sausage shaped koftas.
• 3. For the Curries & Gravies, boil the onion and kaju together in a little water until onion turns opaque.
• 4. Drain and grind to a paste.
• 5. Heat ghee or oil and fry onion paste until golden.
• 6. Add ginger-garlic pastes and fry for 2·minutes.
• 7. Add chilly powder, tomato puree and salt.
• 8. Add the koftas carefully and cook over medium flame until koftas are firm and cooked through and the ghee floats on top.
• 9. Mix-in cream, sugar and garam masala.
• 10. Heat through over medium flame without letting the gravy boil.
• 11. Garnish with green chilly strips and serve hot with lachcha parathas.