Kesari Murg Kofte
|
Chicken mince |
1/2 kg. |
||
|
Ginger finely chopped |
1 tsp. |
||
|
Green chili chopped |
1 tsp. |
||
|
Coriander chopped |
1 tsp. |
||
|
Cashewnut paste |
2 tbsp. |
||
|
Coriander powder |
1 tsp. |
||
|
Kesar |
few |
||
|
Salt |
to taste |
||
|
For Gravy |
|
||
|
Onion finely chopped |
1 cup |
||
|
Ginger finely chopped |
1 tsp. |
Garam masala powder |
1/2 tsp. |
|
Tomato puree |
2 tbsp. |
Oil |
2 tbsp. |
|
Fresh cream |
1 cup. |
Salt |
to taste |
Methods
1.Add salt, chopped ginger, chopped green chilies, coriander leaves and saffron to the minced chicken, mix well.
2. Add cashewnut paste to this and mix further.
3. Roll the above mixture into koftas, sprinkle cornflour over the koftas and deep-fry, keep aside.
FOR GRAVY
1. Heat some oil in a pan. Fry the chopped onions in this till they are slightly golden brown.
2. Now add chopped ginger to this, cook further and add tomato puree and salt to this.
3. Add1 cup water and koftas to this mixture.
4. Bring to a boil and cover the vessel, simmer for 10-15 minutes.
5. Now add fresh cream and a little saffron to this, sprinkle a little garam masala powder.
6. Cover the vessel again and simmer for 5 minutes.
7. Serve hot.
