How to make Chicken Kofta -
Minced chicken koftas cooked in a flavourful gravy.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Chicken Mince (चिकन कीमा), Fresh Mint Leaves (ताज़े पुदीने के पत्ते )
Cuisine : Indian
Course : Main Course Chicken
For more recipes related to Chicken Kofta checkout Pudina Kofte Olive Ke Saath, Desi Shepherd’s Pie, Chicken Pie With Tomatoes And Olives, Kofte Mein Kofta . You can also find more Main Course Chicken recipes like Green Sukka Chicken Five Spice Chicken and Pear Stir Fry Oats Murgh Keema Five Spice Chicken Stir-Fry
Chicken Kofta Recipe Card
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.
Prep Time : 0-5 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chicken Kofta Recipe
Chicken Mince 750 grams
Fresh Mint Leaves 1
Garam masala powder 1 teaspoon
Red chilli powder 1 1/4 teaspoon
Butter 2 tablespoons
Salt to taste
Oil 2 tablespoons + 1 teaspoon
Ginger finely chopped 1 1/2 tablespoons
Garlic finely chopped 1 tablespoon
Green chillies finely chopped 2
Onions 2 medium
Fresh mint leaves roughly chopped 1 1/2 cups
Fresh coriander leaves roughly chopped 1 cup
Turmeric powder 1/2 teaspoon
Bay leaves 2
Cashewnut paste 3 tablespoons
Coriander powder 1 tablespoon
Fresh cream 1/2 cup
Juice of ¼ lemon
Fresh red chillies slit into four without cutting through 2
Method
Step 1
Break egg into a bowl. Add chicken mince, garam masala powder, 1 tsp red chilli powder, 1 tbsp butter and salt and mix well.
Step 2
Heat 1 tsp oil and remaining butter in a non-stick pan. Add ginger, garlic and green chillies and sauté for 1-2 minutes.
Step 3
Finely slice onions, add to the pan and sauté till light brown.
Step 4
Add mint leaves, coriander leaves, ¼ tsp turmeric powder and sauté for a minute. Transfer into a mixer jar, grind into a coarse mixture and transfer into a bowl.
Step 5
Grind the chicken mince mixture and transfer in a bowl.
Step 6
Heat the remaining oil in another non-stick pan. Add bay leaves and cashewnut paste and sauté for 6-8 minutes. Add coriander powder, remaining turmeric powder, remaining red chilli powder and sauté for 3-4 minutes. Add 2 cups water and let the mixture come to a boil.
Step 7
Grease your palms with oil. Make small balls of the chicken mixture and slide them in the cashewnut gravy and cook till chicken is almost done.
Step 8
Add the ground mint-coriander mixture and cook for 1-2 minutes. Add fresh cream, lemon juice and mix.
Step 9
Transfer into a serving bowl, garnish with fresh red chillies and serve hot.
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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.
