Thursday, August 12, 2010


(Serves 3-4)

  • Minced chicken: 500 grams
  • Garam masala powder: 2 teaspoons
  • Salt: to taste
  • Red chilli powder: 2 teaspoons
  • Flour: 1 tablespoon
  • Onion paste: 1 cup
  • Whole garam masala: 1 teaspoon
  • Ginger paste: 1 teaspoon
  • Garlic paste: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Cumin powder:  1 teaspoon
  • Tomato puree: ½ cup
  • Fresh cream: ½ cup
  • Oil: for deep frying

Add one teaspoon garam masala powder, one teaspoon chilli powder and salt to the minced chicken. 
Shape them into twelve to fourteen balls. 
Coat the chicken balls with flour and deep fry them over high heat for one minute. Drain on an absorbent paper.


In another skillet take two tablespoons oil and add whole garam masala. Add onion paste and sauté till golden. Add turmeric powder, corriander powder and rest of the red chilli powder. Sauté for two minutes and then add tomato puree. Stir and let it simmer for ten minutes. Add one cup of water and the koftas to the kadai and let it simmer for another ten minutes, stirring occasionally. Adjust salt, reduce heat and add  fresh cream. Sprinkle garam masala and serve hot with rotis or naans.

No comments:

Post a Comment