Juicy Chicken Koftay

Ingredients

For the Koftas

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

For the Curry

• 31 fried onions · sliced
• 15½ cup yogurt
• 31 tomatoes
• 7¾ tbsp red chilli powder
• 7¾ tsp turmeric powder
• 15½ tbsp coriander powder
• 15½ tsp chilli flakes
• 7¾ cup water · for blending
• 5.17 cup oil
• 15½ black cardamom
• 15½ tsp cumin seeds
• 7¾ 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.