FOR THE KOFTA
chicken mince 500 gms
ginger 1 tbsp chopped
green chilli 1 tbsp chopped
garlic 1 tbsp chopped
oinon 1 large chopped finely
salt to taste
FOR the gravy
black cardamoms 2
green cardamoms 4
cloves 6
bay leaves 4
onions 2medium finely chopped
ginger garlic paste 2 tbsp
cashewnut 20 depp fried to brown and ground to a paste
tomatoes 2 large pureed
coriander pwdr 1 tsp
red chilli pwdr 1 tsp
garam masala 1/2 tsp
oil 5 tbsp
salt to taste
method
in a food processor add the mince ,garlic ginger green chillies and process till the mince is fine,remove from the processor mix with onion ,salt make 12 to 16 balls and refrigerate for 30 mnts
heat oil in a kadai add the whole garam masalas saute for 30 seconds add the onions saute till pink add the ginger garlic paste and saute till onions turn brown,,add the cashew paste and stir for another 45 seconds,now add tomato purees and saute till oil leaves the masala ,add coriander and chilli powder stir for 15 scnds and add 2 cups of water when it starts to boil add salt and the koftas and cook till the koftas are firm,,reduce the heat to simmer and cook till oil floats on top sprinkle garam masala pwdr on top,,,
recipe courtesy;; Rakesh puri
