Juicy Chicken Koftay

Ingredients

For the Koftas

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

For the Curry

• 28½ fried onions · sliced
• 14¼ cup yogurt
• 28½ tomatoes
• 7⅛ tbsp red chilli powder
• 7⅛ tsp turmeric powder
• 14¼ tbsp coriander powder
• 14¼ tsp chilli flakes
• 7⅛ cup water · for blending
• 4¾ cup oil
• 14¼ black cardamom
• 14¼ tsp cumin seeds
• 7⅛ 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.