| |
Chicken Koftas with Mini Yoghurt |
| |
| Prep Time: N/A |
| |
| Notes: N/A |
| |
| Ingredients |
| |
Ingredients for the Koftas
750g minced chicken
30ml/ 2 tablsp fresh chopped mint
10ml/ 2 tsp of fresh grated ginger
5ml/ 1 tsp of ground coriander
2.5ml/ ½ tsp garam masala
5ml/ 1 tsp of hot chilli powder
60ml of natural yoghurt
3 tablsp of ghee (clarified butter)
For the sauce
2 onions sliced
2 cloves of garlic
2.5mml /½ tsp of cardamom
5ml/1 tsp of garam masala
5ml/1 tsp of turmeric
5ml/1 tsp of cumin seeds
15ml/1 tablsp of tomato puree
2 tomatoes chopped
2 small aubergines, chopped
2 chillies, chopped
250ml of chicken stock
15ml/1 tablsp or coriander leaves
To finish the dish
30ml/2 tablsp of natural yoghurt
15ml/1 tablsp of mint leaves, shredded
|
| |
| Method |
| |
1.Mix the chicken mince, mint, ginger, coriander, garam masala, chilli powder and yoghurt together in a bowl. Shape the mix into ovals or sausage shapes.If too moist and it does not hold its shape, add a little flour.
2. Place the koftas on a tray and refrigerate. Heat ½ the ghee in a large pan and cook the koftas until browned all over. Drain on kitchen paper.
3.Heat the remaining ghee in the same pan and cook the onions, garlic, cardamom, garam masala, turmeric, and cumin. Stirring until the onions are lightly browned
4. Add the tomato puree, tomatoes, aubergine and chillies, cook with a lid for a further 15 – 20 minutes then remove the lid and add the koftas and cook for an additional 10 minutes.
5. Just before serving, mix together the mint and yoghurt, spoon the koftas into a bowl and top with mint yoghurt, serve with rice |
| |
| Serves: N/A |
| |
|
|
|
|
|
|
