Chicken Keema Kofta

Serving Size: 6 persons

Ingredients:

For Kofta:

Chicken Keema - 700-750 g (makes 24-25 koftas)

Potatoes - 2 medium

Onion - 1/2 of a small onion

Ginger - 1/2 inch

Ginger - 1 large pod

Green Chillies - 2, chopped

Cilantro/Dhaniya - 1/4 th cup, chopped

Garam Masala Powder - 1 tsp

Black Pepper Powder - 1 tsp

Salt - 1/2 tsp

For Curry:

Onion - 2 small, grated

Ginger - 1 tbsp, grated

Garlic - 1 tbsp, grated

Peas - 1/2 cup

Spring Onions - 1/4 cup, finely chopped

Turmeric powder - 1/4 tsp

Chilli powder - 1/2 tsp

Bay leaf - 1

Cinnamon - 1 inch, roughly broken

Green Cardamom - 2, roughly broken

Cloves - 2, roughly broken

Green Chillies - 4, slit

Salt - To taste

Oil - 3 tbsp

Preparing the Koftas:

1. Boil potatoes and keep aside.

2. Grate onion, ginger, garlic and green chillies.

3. To the keema add mashed potatoes, grated masala (made above), cilantro, garam masala powder, black pepper powder, and salt.  Mix the ingredients together.

4. Make medium size round balls with the keema mix made above and deep fry. Keep aside the kofta. Oil your palms while shaping the koftas to prevent them from sticking.

Cooking procedure:

1. Heat oil in kadai. To it add bay leaf, cinnamon, cardamom, and cloves. Fry for 30 seconds

2. Add grated onion, garlic, and ginger and fry on medium heat for 3-4 min. Stir to ensure that the masala does not stick to the bottom. If required sprinkle water occasionally.

3. Add turmeric and chilli powder and fry for an additional minute.

4. Add the peas and spring onions. Mix with the masala and fry on medium heat for 2 minutes.

5. Add keema koftas, mix well and add 1 cup water. Let the gravy come to boil. Simmer (uncovered) for 7-8 minutes and adjust gravy consistency as desired.

6. Garnish with chopped cilantro and green chillies.

Serving Suggestions: