AuthorAwan
INGREDIENTS
FOR KOFA (MEATBALLS)
- 400 gram chicken mince
- 3 medium sliced bread, soaked in water for 2 seconds and squeezed.
- ½ onion, chopped finely and water squeezed and discarded
- 1 inch ginger chopped finely
- ¾-1 tablespoon chilli paste, less or more to taste
- 1 tablespoon cream
- 1 teaspoon garlic paste
- ½ tablespoon coriander powder
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- ¼ teaspoon black pepper powder
- Salt, to taste
FOR CURRY
- ¼ cup Oil
- 1 onion, blended into paste
SPICES
- 1 tablespoon green chilli paste
- ½ tablespoon ginger garlic paste
- ½ tablespoon coriander powder
- 1 teaspoon cumin seeds
- 6 black pepper
- 3 button red chilli
- Salt, to taste
OTHER
- 1 cup yogurt
- ¼ cup coconut milk powder
- ¼ cup cream
- ¼ milk
GARNISH (OPTIONAL)
- 1 tablespoon butter
- Black pepper to taste
Method
FOR KOFTA
- Mix all ingredients of kofta to make soft dough. (Mix 1 extra tablespoon cream if dough is not soft.) Refrigerate for 30 minutes.
- Grease fingers with oil and roll out 1 inch kofta balls from dough. Refrigerate again until required.
FOR CURRY
- In a wide based skillet, fry onion paste for 3 minutes until onion water dries and you see oil on sides.
- Add all spices and fry for 1 minute until fragrant.
- Now, add ¼ cup water and mix. Add kofta balls one by one in skillet. Cover and cook for 7-10 minutes on low heat. To mix, hold skillet with napkins and shake. (Do not mix with spoon until color of kofta completely changes to whitish.)
- Mix yogurt, cream, coconut milk and milk in bowl and pour over kofta. Mix slowly and carefully. Cook for another 7-10 minutes on low flame so until a little oil rises on side of pan.
- Add milk and water to thin gravy to desired consistency and bring curry to boil again.
- Garnish with butter and pepper powder.
CategoryMeat