Shahi Chicken Kofta Curry

Ingredients For The Koftas

• • Chicken keema (minced) - 400 grams
• • Shahi jeera/Black cumin (coarsely ground) - 1 teaspoon
• • Dhania/Coriander powder - 1 teaspoon
• • White pepper powder - ½ teaspoon
• • Salt - as required
• • Garam masala - 1 teaspoon
• • Hara dhania/Green coriander (finely chopped) - 2 tablespoons
• • Arrowroots - 1 tablespoon

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Ingredients For The Gravy

• • Onions (chopped) - 2
• • Kajus/Cashew nuts - 20
• • Shahi jeera/Black cumin seeds - 1 teaspoon
• • Soonths/Dry ginger powder - ¼ teaspoon
• • Hara dhania/Green coriander (finely chopped) - 2 tablespoons
• • Oil - 3 tablespoons
• • Green chillies (finely chopped) - 2
• • Salt - as required
• • Cream - 3 tablespoons

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Method

• 1. Grind the chicken keema finely, mix with remaining kofta ingredients and shape mixture into koftas, rubbing a little oil on your hands.
• 2. Boil 1½ glass of water and drop in the koftas one by one.
• 3. Boil for 5 minutes remove with a slotted spoon and keep aside.
• 4. For the Curries & Gravies, boil together the onion and kaju in a little water for 10 minutes.
• 5. Drain and grind to a fine paste
• 6. Heat oil and crackle the jeera. Add onion-kaju paste.
• 7. Fry until light brown.
• 8. Add soonth, green chillies and salt.
• 9. Cook over medium flame for 7 -10 minutes. Add cream, hara dhania and koftas.
• 10. Cover and simmer for 7-10 minutes. Serve hot with lachcha parathas.
• 11. Add a little milk and heat through before serving if the gravy is too thick.