Serve your guests with a juicy chicken coffee, bathe in silky, aromatic butter chicken gravy. This recipe mixes the best in an unforgettable dish - two classic - tender meat balls and creamy tomato curry.
Nutrition chart (Per serving):
Ingredients:
For Kofta:
- 500g ground chicken
- 1 teaspoon ginger garlic paste
- 1-2 green chilies
- Fresh coriander leaves
- 1 teaspoon garam masala
- 1 tablespoon red chilli powder
- Salt to taste
- 2 tablespoons corn flour
- Oil
For Butter chicken gravy:
- 3 tablespoons unsalted butter
- 1 large onion, chopped
- 1 cup tomato puree
- 1 teaspoon ginger garlic paste
- 1 teaspoon Kasuri methi(dried fenugreek leaves)
- 1 tablespoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2cup fresh cream
- 1 teaspoon sugar
- Salt to taste
- 1 cup of water (adjust for desired consistency)
- Fresh coriander leaves for decoration
Equipments required:
- Food processor or blender
- Mixing Bowl
- Deep frying pan
- Sauce pan
- Slotted spoon
Method:
1. Prepare a mixture of kofta
- Place the ground chicken in a bowl.
- Add ginger garlic paste, chilies, coriander leaves, garam masala, red chili powder, salt, and corn flour.
- Mix well until the mixture is smooth and hold together.
- shape into Small balls.
- Refrigerate for 15 minutes to tighten the balls.
2. Frying the Koftas
- Take a frying pan and heat the oil in on medium heat.
- Gently put kofta in hot oil.
- Fry until golden brown and about 5-6 minutes per batch.
- Remove with a slotted spoon and drain on a paper towel.
3. Make butter chicken gravy
- Make the puree of the chopped onion.
- Take a saucepan, melt the butter on medium heat.
- Add onion puree; fry until it is golden and aromatic.
- Stir in a ginger paste; Cook until the raw aroma disappears.
- Add all the dry spices like red chilli powder, turmeric, coriander powder and garam masala; Cook for 1 minute.
- Now, add tomato puree; Simmer for 5-7 minutes until the oil is separated.
- Add water to reach your desired gravy consistency and bring to a boil.
4. Gather and finish:
- Carefully place the fried koftas into the pan.
- Cook them for 5 minutes to absorb the gravy.
- Stir in cream, sugar and kasuri methi; Simmer for another 2 minutes.
- Adjust salt as per taste.
- Decorate with freshly chopped coriander leaves.
5.Serving :
- Serve hot with butter naan, garlic bread or boiled basmati rice.
- Add fresh cream on top for restaurant style finish.
- With the side of cucumber tomato salad or mint raita.
Tips and Variations:
- For a lighter version, air fry the koftas at 180 ° C for 15 minutes instead of frying.
- Substitute chicken with minced paneer, tofu or cheese for a vegetarian turn.
- Add a handful of cashews to the gravy for extra richness.
- Make and freeze the koftas; Simply place directly into a warm gravy when ready.
