4 pax
45 minutes (Preparation )
10 second read: Very delicate meat dish. A specialty from the various Mughlai restaurants of Lucknow.
Final preparation
a) For the kofta – mix all the ingredients in a steel bowl and make 10 to 12 balls.
b) In a heavy bottomed pot heat the oil. Add the ginger garlic paste and sauté for a minute .add the green chilly paste and the haldi. Sauté for a minute. Add the yoghurt and cashew and add some water and cook for 2 to 3 minutes. Add the salt and the garam masala. Add the koftas and some water. Slowly simmer the curry till it thickens.
c) Garnish with fresh coriander
The kofta could be made with lamb too. It can also be deep fried before adding to the curry, but cab get a little hard if over cooked, so be careful with the heat applied
Ingredient Checklist:| 250gms | Chicken mince |
|---|---|
| 2 tsp | Ginger chopped |
| 3 to 4 pieces | Green chilly |
| 1 tsp | Garlic chopped |
| To taste | Salt |
| ½ tsp | Garam masala powder |
| 1 tsp | Coriander leaves |
| 2 nos | Boiled potato |
| 2 tbsp | Bread crumb |
| 1 tbsp | Ginger garlic paste |
|---|---|
| ¾ cup (beaten) | Yoghurt |
| 1 tbsp | Cashew paste |
| ½ tsp | Haldi powder |
| 1 tsp | Garam masala powder |
| 1 tsp | Green chilly paste |
| 1 tbsp | Oil |
| To taste | Salt |