Chicken Kofta Curry

Ingredients:

For the koftas:

500 gm. Chicken mince
1 tsp. Ginger paste
1 tsp. Garlic paste
2 tbsp. Gram flour, roasted
½ tsp. Cumin powder
1- Black cardamom, powdered
½ tsp. Fennel powder
1 tsp. Garam masala powder
½ tsp. Black pepper powder

2 tbsp. Coriander leaves, finally chopped

Salt to taste

For the curry:

3 tbsp. Butter

1 tbsp. Oil
2- Bay leaves
4- Cloves
2- Green cardamoms

1 inch piece of Cinnamon
1- tsp. Black cumin seeds
1- tsp. Ginger paste
1- tsp. Garlic paste
1- Onion, grated
2 tsp. Red chili powder
¼ tsp. Turmeric powder
2 tsp. Coriander powder
4- Tomatoes,  pureed
4- cup- Chicken stock
Salt to taste
4 tbsp. Fresh cream

Method:
1. Mix well all the ingredients under kofta and divide this into 10-12 balls.

2. Heat the butter and oil in a heavy-bottomed pan and fry the bay leaves, cloves, green cardamom, cinnamon and black cumin till aromatic.

3. Add the ginger paste, garlic paste and the grated onions, fry for about 5 minutes or till the onions are golden brown.

4. Add all the spice powders and fry for a few seconds.

5. Add the pureed tomatoes and simmer for about 5 minutes.

6. Add the chicken stock and salt to taste, bring to a boil.

7. Add the chicken kofta balls one by one and shake the pan gently to stir (do not use a ladle to stir lest the koftas break). Cook over low heat for about 20 minutes or till the meat balls are cooked through and the curry thickens.

8. Put off the heat and stir in the fresh cream and serve.