Chicken Kofta Curry

Serves: 4  Cooking time (approx.): 29 minutes Style: Indian Non-Vegetarian For the koftas 500  grams of chicken mince 2  teaspoon(s) ginger paste 2  teaspoon(s) garlic paste 2  tablespoon(s) roasted gram flour 1  teaspoon(s) cumin powder 1  black cardamom(s) powdered 1  teaspoon(s) red chilly powder 1  teaspoon(s) fennel (saunf) powder 1  teaspoon(s) curry powder or hot spice mix (garam masala) powder salt and freshly milled pepper to taste For the curry 3  tablespoon(s) clarified butter (ghee) 2  bay leaves 2  cloves 4  green cardamoms 1  teaspoon(s) black cumin seeds (shahjeera) 1  teaspoon(s) ginger paste 2  teaspoon(s) garlic paste 1  onion(s) grated 1  teaspoon(s) red chilly powder ½  teaspoon(s) turmeric powder ½  teaspoon(s) cinnamon powder 2  teaspoon(s) coriander powder 2  teaspoon(s) cumin powder 4  large tomatoes pureed 4  cups chicken stock salt and sugar to taste 4  tablespoons fresh cream Finely chopped coriander leaves for garnishing Mix well all the ingredients under kofta and divide this into 10------------- balls. Heat the clarified butter (ghee) in a heavy-bottomed pan and fry the next four ingredients till aromatic. Add the ginger-garlic pastes and the grated onions. Fry for about 4  minutes or till the onions are golden brown. Add all the spice powders and fry for a few seconds. Add the pureed tomatoes and simmer for about 5  minutes. Add the chicken stock, salt and sugar to taste. Bring to a boil. Add the chicken kofta balls one by one and shake the pan gently to stir (do not use a ladle to stir lest the koftas break). Cook over low heat for about 20  minutes or till the meat balls are cooked through and the curry thickens. Put off the heat and stir in the fresh cream. Garnish with a swirl of fresh cream and finely chopped coriander leaves. TIP: As a variation, the koftas can be deep fried in hot oil till golden brown and added to the cooked gravy just before serving. Serve hot with: Ghee Rice, steamed rice or Indian bread (Roti).

 
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