Juicy Chicken Koftay

Ingredients

For the Koftas

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

For the Curry

• 44½ fried onions · sliced
• 22¼ cup yogurt
• 44½ tomatoes
• 11⅛ tbsp red chilli powder
• 11⅛ tsp turmeric powder
• 22¼ tbsp coriander powder
• 22¼ tsp chilli flakes
• 11⅛ cup water · for blending
• 7.42 cup oil
• 22¼ black cardamom
• 22¼ tsp cumin seeds
• 11⅛ 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.