Juicy Chicken Koftay

Ingredients

For the Koftas

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

For the Curry

• 41½ fried onions · sliced
• 20¾ cup yogurt
• 41½ tomatoes
• 10⅜ tbsp red chilli powder
• 10⅜ tsp turmeric powder
• 20¾ tbsp coriander powder
• 20¾ tsp chilli flakes
• 10⅜ cup water · for blending
• 6.92 cup oil
• 20¾ black cardamom
• 20¾ tsp cumin seeds
• 10⅜ 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.