Chicken Kofta Recipe - Chicken minced mixed with pinenuts, masalas, lemon rind, shaped into koftas and shallow fired and served with a flavourful sauce.

This recipe is contributed by Member Rehana Khambaty.

Main Ingredients : Chicken mince(चिकन कीमा), Onions(प्याज़ )

Cuisine : Hyderabadi

Course : Main Course_Chicken

Chicken Kofta

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken Kofta checkout Desi Shepherd’s Pie , Lemon Garlic Chicken Burger , Kofte Mein Kofta , Spicy Sweet and Sour Chicken Dumplings . You can also find more Main Course_Chicken recipes like Chicken Kofta In Walnut Gravy, Opor Ayam, Chicken Biryani, Chicken Saag Keema. Or try out these recipes from Hyderabadi Cuisine like Mushroom Ka Korma, Murg Achaari, Rice Pudding With Figs And Dates, Keema Hara Dhania.

Chicken Kofta Recipe - Chicken minced mixed with pinenuts, masalas, lemon rind, shaped into koftas and shallow fired and served with a flavourful sauce.

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Prep Time : 26-30 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Chicken mince 750 grams

  • Onions finely chopped4 medium

  • Garlic crushed 5 cloves

  • Lemon rind 2 teaspoon

  • Salt to taste

  • Parsley finely chopped 1/2 cup

  • Pine nuts(chilgoza) 1/4 cup

  • Oil 2 tbsp + for deep-frying

  • Coriander powder 2 teaspoon

  • Cumin powder 1 teaspoon

  • Black peppercorns,crushed 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Tomato puree 1 cup

  • Lemon juice 3 tablespoon

  • coriander leaves chopped 1/2 cup

Method

Step 1

Grind coriander seeds, cumin seeds, dried red chillies to a fine powder. Mix chicken mince, garlic paste, ginger paste, eggs and half of the lemon juice in a bowl. Add the ground masala and mix well. Marinate for one hour.

Step 2

Add potatoes, onion paste, mint paste and salt. Wet your palms and apply the mixture onto the skewers evenly. Remove from the skewers carefully. Boil water in a deep pan. Put the prepared kebabs and cook fro five to seven minutes.Set aside to cool down. Heat sufficient oil in a non stick pan and shallow fry the kebabs till golden brown in colour.

Step 3

Combine chicken, half of the onion, half of the garlic and lemon rind, salt in a bowl. Add parsley, pine nuts and mix well. Refrigerate for thirty minutes.Heat a non stick tawa. Divide the chicken mixture into equal portions and roll into balls. Flatten each ball.

Step 4

Add sufficient oil to tawa and shallow fry the koftas till golden brown. Drain on absorbent paper and set aside.Heat two tablespoons oil in a non stick pan. Add remaining onions and sauté for two minutes.

Step 5

Add garlic, coriander powder, cumin powder, crushed peppercorns and turmeric powder. Sauté for half minute. Add tomato puree, lemon juice, salt and half of the coriander leaves. Cook for four to five minutes or until sauce thickens. Arrange the koftas on serving plate. Pour the gravy on top.Serve hot garnished with remaining coriander leaves.

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