Juicy Chicken Koftay

Ingredients

For the Koftas

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

For the Curry

• 42½ fried onions · sliced
• 21¼ cup yogurt
• 42½ tomatoes
• 10⅝ tbsp red chilli powder
• 10⅝ tsp turmeric powder
• 21¼ tbsp coriander powder
• 21¼ tsp chilli flakes
• 10⅝ cup water · for blending
• 7.08 cup oil
• 21¼ black cardamom
• 21¼ tsp cumin seeds
• 10⅝ 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.