Juicy Chicken Koftay

Ingredients

For the Koftas

• 5⅜ kg boneless chicken
• 10¾ tsp salt
• 10¾ tsp black pepper
• 10¾ tsp cumin powder
• 10¾ tbsp coriander powder
• 10¾ tsp garam masala
• 21½ tbsp gram flour
• 21½ onions · sliced
• 10¾ fried onion
• 21½ green chillies
• A few garlic cloves
• 5⅜ -inch piece of ginger
• A handful of mint leaves
• A handful of fresh coriander leaves
• 10¾ egg
• 10¾ tbsp oil

For the Curry

• 21½ fried onions · sliced
• 10¾ cup yogurt
• 21½ tomatoes
• 5⅜ tbsp red chilli powder
• 5⅜ tsp turmeric powder
• 10¾ tbsp coriander powder
• 10¾ tsp chilli flakes
• 5⅜ cup water · for blending
• 3.58 cup oil
• 10¾ black cardamom
• 10¾ tsp cumin seeds
• 5⅜ cup water · for cooking

Instructions

1. Add the boneless chicken, salt, black pepper, cumin powder, coriander powder, garam masala and gram flour to a blender or food processor.
2. Add the sliced onions, fried onion, green chillies, garlic, ginger, mint leaves, coriander leaves and egg.
3. Blend everything well. While blending, add 1 tablespoon of oil.
4. Shape the mixture into small kofta balls and set them aside.
5. To prepare the curry mixture, add the fried onions, yogurt, tomatoes, red chilli powder, turmeric powder, coriander powder, chilli flakes and ½ cup water to a blender. Blend until smooth.
6. Heat ⅓ cup oil in a pan. Add the black cardamom and cumin seeds, and sauté for a few seconds.
7. Add the blended curry mixture and cook for 3 minutes.
8. Add another ½ cup of water and cook on low heat for 3 more minutes.
9. In a separate pan, heat a little oil and lightly fry the koftas for about 2 minutes, just until they develop some colour.
10. Carefully add the fried koftas to the curry. Cover and cook on low heat until the koftas are fully cooked and the curry thickens.
11. Garnish with fresh coriander and serve hot with naan, roti or rice.