Juicy Chicken Koftay

Ingredients

For the Koftas

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

For the Curry

• 49 fried onions · sliced
• 24½ cup yogurt
• 49 tomatoes
• 12¼ tbsp red chilli powder
• 12¼ tsp turmeric powder
• 24½ tbsp coriander powder
• 24½ tsp chilli flakes
• 12¼ cup water · for blending
• 8.17 cup oil
• 24½ black cardamom
• 24½ tsp cumin seeds
• 12¼ 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.