Juicy Chicken Koftay

Ingredients

For the Koftas

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

For the Curry

• 49½ fried onions · sliced
• 24¾ cup yogurt
• 49½ tomatoes
• 12⅜ tbsp red chilli powder
• 12⅜ tsp turmeric powder
• 24¾ tbsp coriander powder
• 24¾ tsp chilli flakes
• 12⅜ cup water · for blending
• 8¼ cup oil
• 24¾ black cardamom
• 24¾ tsp cumin seeds
• 12⅜ 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.