Juicy Chicken Koftay

Ingredients

For the Koftas

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

For the Curry

• 43½ fried onions · sliced
• 21¾ cup yogurt
• 43½ tomatoes
• 10⅞ tbsp red chilli powder
• 10⅞ tsp turmeric powder
• 21¾ tbsp coriander powder
• 21¾ tsp chilli flakes
• 10⅞ cup water · for blending
• 7¼ cup oil
• 21¾ black cardamom
• 21¾ tsp cumin seeds
• 10⅞ 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.