How to make Aloo Bukhara Kofta -
Plum stuffed chicken koftas in rich spiced yogurt gravy
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Dry sour plums (alu bukhara) (आलूबुखारा), Chicken mince (चिकन कीमा)
Cuisine : Indian
Course : Main Course Chicken
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You can also find more Main Course Chicken recipes like Chicken In Lemon Sauce Khau Swe Murgh aur Masoor ki Dal - Sk Khazana Coconut Roast Chicken
Aloo Bukhara Kofta Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 41-50 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Aloo Bukhara Kofta Recipe
Dry sour plums (alu bukhara) soaked and pitted 16
Chicken mince 200 grams
Ginger roughly chopped 1 1/2 inch piece
Garlic roughly chopped 6-8 cloves
Oil 2 tablespoons
Green cardamoms 4
Black cardamom 1
Cloves 4
Tomatoes 2 medium
Onions roughly chopped 2 medium
Salt to taste
Clove powder 1/4 teaspoon
Green cardamom powder 1/4 teaspoon
Turmeric powder 1/2 teaspoon
Red chilli powder 1 tablespoon
Fennel seed (saunf) powder 1 teaspoon
Roasted cumin powder 1 teaspoon
Yogurt 3 tablespoons
Whole wheat flour (atta) 1 tablespoon
Method
Step 1
Grind onions in a mixer. Add ginger and garlic and grind to a smooth paste.
Step 2
Heat oil in a non stick pan, add green cardamoms, black cardamom, cloves, onion-ginger-garlic paste and sauté till light golden.
Step 3
Roughly chop tomatoes and grind to a puree. To make the koftas, add a little salt, clove powder and green cardamom powder to the chicken mince and mix well.
Step 4
Divide this into 16 equal portions. Take 1 portion in your dampened palm and spread a little.
Step 5
Place a aloo bukhara in the centre and enclose it completely and shape into a round kofta.
Step 6
Make more koftas in a similar manner. When the paste in the pan becomes golden, add tomato puree and sauté till oil separates.
Step 7
Add turmeric powder, red chilli powder, fennel powder, roasted cumin powder and mix.
Step 8
Add yogurt and stir well. Mix the whole wheat flour with ¼ cup water to make a smooth mixture.
Step 9
Add salt to the gravy in the pan along with 2 cups water and mix well.
Step 10
When it comes to a boil, add the chicken koftas, cover and cook till the chicken is completely cooked.
Step 11
Take care not to overcook. Drain the koftas and place in a serving bowl.
Step 12
Strain the gravy through a thick sieve, pressing the residue to extract all the flavours.
Step 13
Put the strained gravy back into the pan and heat.
Step 14
Add the flour mixture, mix well and cook till the gravy thickens to the desired consistency. Pour the gravy over the koftas and serve hot.
Nutrition Info
Calories : 302 Kcal
Carbohydrates : 111.2 gm
Protein : 26.6 gm
Fat : 11.5 gm
Other : 2.9
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
