Juicy Chicken Koftay

Ingredients

For the Koftas

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

For the Curry

• 48½ fried onions · sliced
• 24¼ cup yogurt
• 48½ tomatoes
• 12⅛ tbsp red chilli powder
• 12⅛ tsp turmeric powder
• 24¼ tbsp coriander powder
• 24¼ tsp chilli flakes
• 12⅛ cup water · for blending
• 8.08 cup oil
• 24¼ black cardamom
• 24¼ tsp cumin seeds
• 12⅛ 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.