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    Default Badami Murgh Kofta

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    Roasted cumin powder tsp

    Materials Quantity

    Chicken mince 400 gms
    Almonds (blanched & peeled) cup
    Red chilli powder 1 tsp
    Garam masala powder a pinch
    Salt to taste
    Chicken stock \n Green cardamoms 4 cups \n 2
    Oil \n Boiled onion paste 1 tbsp \n cup
    Ginger-garlic paste \n Green chillies (chopped) 2 tbsps \n 4
    Tomato puree \n Fresh cream 2 tbsps \n 2 tbsps

    1. Grind almonds to a paste, keeping a few aside for garnishing.

    2. Combine chicken mince, red chilli powder, cumin powder, garam masala powder and salt. Mix thoroughly. Using a tablespoon, divide into equal portions. Roll each portion into a ball.

    3. Bring chicken stock to a boil, crush green cardamoms and add to chicken stock.

    4. Add chicken balls to boiling stock, lower heat and continue to cook until chicken balls are cooked and stock has almost evaporated. Keep aside.

    5. Heat oil, add boiled onion paste and cook till oil begins to separate. Add ginger-garlic paste, green chillies and cook for a minute. Add tomato puree and bring to a boil.

    6. Lower the heat. Add fresh cream, stirring continuously.

    7. Add koftas and bring to a boil. Adjust salt.



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