Blogging has been an absolute delight so far. I have met some of the most amazing food bloggers from all over the world and that got me thinking of that one ingredient that is available, loved and cherished everywhere around the globe- CHICKEN!
Today I have a stuffed chicken kofta (meatballs) recipe. Extremely delicious and can be eaten along with rice, naan or any other kind of bread.
For the Koftas (meatballs)
- Minced Chicken (keema) 500 gms
- Oil 1 tsp
- Curd 1 tbl spn
- Fennel seed powder 1 tsp
- White pepper corns 1/4 tsp (powdered)
- Green cardamom 6 (seeds only, roasted and powdered)
- Asafoetida (hing) a pinch
- Green chili 1 (chopped)
- The following Dry fruits, chopped together 2-3 tbl spn
- Cashew ( kaju)
- Raisins (kismis)
- Pistachio ( pista)
- Salt as per taste
- Oil /Ghee (clarified butter) 2tbl spn
- Cashew 1/4 cup (20 approx. paste)
- Fennel seed powder 1/2 tsp
- Ginger paste 1tsp
- Garlic paste 1/2 tsp
- Green cardamom 2 (powdered)
- Black cardamom 1 (crushed)
- Kashmiri Red Chili powder 1tsp
- Milk 1 & 1/2 cup
- Salt as required
Grind the chicken mince finely with oil, curd, fennel seed, cardamom, pepper corn, asafoetida powder, green chili and salt.
Make balls out of this chicken mix and stuff them with chopped dry fruits and keep aside.
Add seasoning, sprinkle little water and fry till you observe oil on the surface. Add milk and as it starts boiling add the prepped chicken balls(koftas). Simmer the heat and let it boil till the koftas are done and the gravy thickens.
When your Koftas are done serve hot with cream on top.
Just a side note:
After making the koftas you may steam or fry them a little before adding them to the curry. But to retain a strong chicken flavor, I’ve used it raw.
I hope all my friends love this recipe as much as I did. After all it’s chicken so not much can go wrong! Have a great mid-week feast and as always do leave your feedback below. Happy Cooking 🙂