Ingredients
Chicken meat boneless: ½ kgOnion: 1 (small)
Salt and Black Pepper: To taste
Garlic & ginger paste: 2 tbsp
Turmeric powder: 1 pinch
Allspice powder: ¼ tsp
Green coriander leaves: ½ bunch
Tomato puree: 1 cup
Coriander & cumin seed: 1 tsp (roasted and crushed)
Green chilli: 4 (medium size)
Red chilli powder: 1 tsp
Red chilli: ½ tsp (crushed)
Oil: ¼ cup
Directions
1. Grind chicken boneless meat cut into cubes in a chopper to make fine mince.
Add a small onion,1tbsp garlic & ginger paste, turmeric powder, allspice powder and green coriander leaves.
2. Put the mince in a bowl, add salt & black pepper, mix well and make small balls.
3. Leave it aside.
4. Put the pan on the stove to get hot, put 2 tbsp oil, add 1tbsp garlic & ginger paste in the hot oil, add tomato puree and stir it for two minutes.
5. Add crushed red chilli, red chilli powder, coriander & cumin seeds, and stir it for two minutes.
6. Add salt and black pepper, now add the chicken koftas into the gravy.
7. Stir it slowly with the spoon, cover the wok.
8. Cook for 10 to 15 minutes.
9. Garnish with green chillies & green coriander leaves.
10. Serve with hot Chapatti or Nan bread.
Add a small onion,1tbsp garlic & ginger paste, turmeric powder, allspice powder and green coriander leaves.
2. Put the mince in a bowl, add salt & black pepper, mix well and make small balls.
3. Leave it aside.
4. Put the pan on the stove to get hot, put 2 tbsp oil, add 1tbsp garlic & ginger paste in the hot oil, add tomato puree and stir it for two minutes.
5. Add crushed red chilli, red chilli powder, coriander & cumin seeds, and stir it for two minutes.
6. Add salt and black pepper, now add the chicken koftas into the gravy.
7. Stir it slowly with the spoon, cover the wok.
8. Cook for 10 to 15 minutes.
9. Garnish with green chillies & green coriander leaves.
10. Serve with hot Chapatti or Nan bread.
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