They are often shaped into meatballs which are prepared with a mixture of ground meat, rice and leeks, and served dry. In India, vegetarian varieties, like lauki kofta and shahi aloo kofta, are popular, as religious beliefs generally forbid consumption of meat. In Iran, Balochistan and Pakistan, koftas are served with a spiced gravy, as dry versions are considered to be kebabs. Shrimp and fish Kofta are found in South India, West Bengal, Bangladesh and in some parts of the Persian Gulf states.
today i will explain you how to make Pakistani chicken Kofta with light curry.
Step 1: Ingredients for Kofta
- 1 bone less chest minced
- 2 small onions chopped very thin ( the more onion, the softer koftas)
- 3 green chillies
- salt to taste
- 1/2 tea spoon garam masala
- 1/2 tea spoon chilli power
- pinch chilli flakes
- pinch black pepper
- 1/2 table spoon graham floor roasted
- coriander a bunch
add all the ingredients in the minced chicken. make balls with slightly wet hands and set aside..
(follow the images in order )
*i tried some thing new. if you wish to freeze these.. drop these koftas in boiling water and take them out with in 10 secs.* now you may freeze them too.
Step 2: For Making Curry
- one large onion
- 125 ml yogurt
- 1 table spoon ginger/garlic paste.
- 1 tomato (purred)
- pinch salt
- 1/2 teaspoon garam masala
- 3/4 teaspoon chilli powder
how add water and cook further.
once the water boils add the koftas and pressure cook it for another 2 min till the chicken cooks.