Juicy Chicken Koftay

Ingredients

For the Koftas

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

For the Curry

• 35½ fried onions · sliced
• 17¾ cup yogurt
• 35½ tomatoes
• 8⅞ tbsp red chilli powder
• 8⅞ tsp turmeric powder
• 17¾ tbsp coriander powder
• 17¾ tsp chilli flakes
• 8⅞ cup water · for blending
• 5.92 cup oil
• 17¾ black cardamom
• 17¾ tsp cumin seeds
• 8⅞ 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.