INGREDIENTS:
For meat balls:
- 250 gms Minced Chicken
- 2 Tbsps Roasted Besan (Gram Flour)
- ½ cup Onion – (Very finely chopped almost like minced meat)
- ½ tsp Garlic Paste
- ¼ tsp Red Chili Powder
- 1 tsp Green Chillie – (Very finely chopped)
- 2 – 3 tsps Chopped Coriander Leaves
- ¼ tsp Garam Masala Powder
- 1 Egg
- To taste Salt
- Oil – For frying the meat balls
For Gravy:
- 4 – 5 Tbsps Onion Paste
- 1 tsp Ginger Paste
- ½ tsp Garlic Paste
- ½ cup Tomato Puree
- 2 Bay Leaves
- ½ tsp Cumin Seeds
- ½ tsp Red Chili Powder
- ½ tsp Turmeric Powder
- ½ tsp Coriander Powder
- ½ tsp Garam Masala Powder
- ¼ cup Fresh Cream – (Optional)
- 2 Tbsps Oil/Ghee
- To taste Salt
- Coriander Leaves – for garnish
Method:
- Assemble all the ingredients mentioned under Kofta. Make small balls (12-14) and shallow fry them on low heat in oil and keep aside.
- In a pan/kadhai heat oil or ghee and add bay leaf, cumin seeds. As they start crackling add onion paste, ginger paste, and garlic paste and cook unless all starts separating
- Mix in tomato puree, salt, turmeric powder, red chili powder and coriander powder and cook the masala on a medium flame for 3-4 minutes or till the oil starts to separate from the masala.
- Add water and bring the gravy to a boil. Keep in mind that the gravy would be not very thick neither runny.
- Drop in cooked keema koftas, mix and give it a final boil. Cover and take the kadhai off the flame. Let the koftas soak in the gravy for 5-6 minutes.
- Add garam masala and fresh cream. Garnish with chopped coriander.
- Serve with butter naan or kulcha.