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

Chef's tip

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:

For the Kofta

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

For the Gravy

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