Name: Chicken Kofta Curry with a Twist recipe by Ritam Guha at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: for koftas:-; chicken paste 400 gram; 2 tbsp chopped onions; 1 teaspoon finely chopped Ginger; 1 teaspoon finely chopped garlic; 1.5 teaspoon black pepper powder; 2 tablespoons soaked Dahlia paste; 2 tbsp white oil; salt to taste; for red gravy:-; 2 tablespoons white oil; 2 grams cinnamon; 4-5 cloves; 2 tbsp ginger garlic paste; 2 tomato puree; 1 tablespoon red chili powder; one teaspoon turmeric powder; 1 teaspoon cumin powder; half teaspoon coriander powder; 1 tablespoon Kashmiri red chilli powder; salt to taste; 100 ml water; For kofta stock:-; 300 ml water; 2 teaspoon curd; one teaspoon fennel seed powder; half teaspoon black pepper powder

Ingredients Serving: 4

for koftas:-
chicken paste 400 gram
2 tbsp chopped onions
1 teaspoon finely chopped Ginger
1 teaspoon finely chopped garlic
1.5 teaspoon black pepper powder
2 tablespoons soaked Dahlia paste
2 tbsp white oil
salt to taste
for red gravy:-
2 tablespoons white oil
2 grams cinnamon
4-5 cloves
2 tbsp ginger garlic paste
2 tomato puree
1 tablespoon red chili powder
one teaspoon turmeric powder
1 teaspoon cumin powder
half teaspoon coriander powder
1 tablespoon Kashmiri red chilli powder
salt to taste
100 ml water
For kofta stock:-
300 ml water
2 teaspoon curd
one teaspoon fennel seed powder
half teaspoon black pepper powder

Instructions

TAKE 100 GMS CHICKEN PASTE, ADD 2 TBSP CHOPPED ONION, 1 TSP EACH OF CHOPPED GINGER & GARLIC
ADD 1/2 TSP PEPPER POWDER & SALT TO TASTE, MIX & SET ASIDE FOR 20 MINS
TAKE 300 GMS CHICKEN PASTE, ADD 2 TBSP SOAKED BROKEN WHEAT / DALIYA PASTE
ADD 2 TSP OIL, SALT TO TASTE, 1 TSP PEPPER POWDER, MIX WELL & SET ASIDE FOR 20 MINS
TAKE 2 TBSP CHICKEN-DALIYA MIX, FLATTEN IT, PLACE A SMALL BALL CHICKEN-ONION MIX ON TOP, CLOSE
PUT THE STUFFED KOFTAS IN HOT WATER
ADD 2 TSP CURD
ADD 1 TSP FENNEL SEED POWDER
ADD 1/2 TSP PEPPER POWDER, BRING IT TO A BOIL
REMOVE THE KOFTAS, SET ASIDE
HEAT 2 TBSP OIL, ADD 2 CINNAMON STICKS, 4-5 CLOVES, 2 TBSP GINGER-GARLIC PASTE
ADD 7-8 PEPPERCORNS, SAUTE UNTIL GOLDEN BROWN
ADD THE PUREE OF 2 TOMATOES, SAUTE
ADD SALT, 1 TSP EACH OF TURMERIC & CUMIN POWDERS, 1 TBSP RED CHILLI POWDER
ADF 1/2 TSP CORIANDER POWDER, 1 TSP KASHMIRI MIRCH POWDER, MIX
ADD 100 ML WATER, BRING IT TO A BOIL
ADD THE KOFTAS, SIMMER FOR 5-7 MINS
ADD 1/2 TSP GARAM MASALA POWDER, MIX & TAKE OFF HEAT
GARNISH WITH 2 TBSP FRIED ONIONS, SERVE HOT WITH ROTI / RICE

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