- minced chicken boneless 500 gm or mutton
- onions – 2 large, roughly chopped
- Turmeric – 1/4 tsp
- green chili 10 roughly chopped
- Cumin seeds – 1/2 tsp
- Garam masala powder- 1 tsp
- Cinnamon sticks/Dalchini – one 4 cm long stick
- Salt – 2 tsp
- garlic paste – 2 tbsp
- Lemon juice – 2 tbsp
- Cilantro – 1 cup, roughly chopped
Kofta curry.
Method:- 1. In a pan, pour oil, and as soon as it warms up, add the sliced onions and stir fry them till until lightly golden brown in color. Add the ginger garlic paste and fry it for a minute. Add chopped tomato, red chilli powder, salt and turmeric. Let cook for 3 minutes. Remove from heat and keep aside to cool. Once cool, puree it into a fine paste. Add a little water if needed. Keep,aside. this is gravy In a small frying pan at medium high heat, pour little oil and shallow fry the chicken meat balls or Shaami kofta until crisp dark brown on each side.
- Heat a saucepan and add the pureed onion+tomato mixture. Add 1 1/2 cup water and mix well. Let it come to a boil once. Later, simmer and gently drop the chicken meatballs one by one into the sauce and cover the lid. Let cook for 5 minutes. Open the lid and carefully mix with a spoon. The color of the meatballs should have changed from pink to opaque white in color. Let it cook for a further 5 minutes until the sauce is fairly thick. Serve with rice or roti