Chicken Kofta With Paneer Ramadan Special Recipe

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Chicken Kofta With Paneer RecipeIngredients :
For the Koftas:

Boneless chicken – 450 gms (shimmed and cubed)

  1. Crushed garlic – 1 tsp
  2. Shredded ginger – 1 tsp
  3. Ground coriander – 1 ½ tsp
  4. Chili powder – 1 ½ tsp
  5. Ground fenugreek – 1 ½ tsp
  6. Turmeric powder – ¼ tsp
  7. Salt to taste
  8. Coriander leaves, chopped – 2 tbsp
  9. Chopped green chili – 2
  10. Water – 2 ½ cups
  11. Oil for frying

For the paneer mixture:

  1. Onion sliced – 1 medium
  2. Red (bell) pepper – 1 (seeded and cut into stripes)
  3. Green (bell) pepper – 1 (seeded and cut into stripes)
  4. Paneer – 175 gms
  5. Corn – 175 gms
  6. Fresh mint sprigs
  7. Crushed dried red chili – 1 (optional)

Method :
Put all the kofta ingredients apart from the oil, into a medium pan.

Bring to a boil slowly, over medium heat, and cook until all the liquid has evaporated.

Remove from heat and leave to cool slightly. Put the mixture into a food processor or blender and process for 2 minutes, stopping once or twice to loosen the mixture with a spoon.

Scrape the mixture into a large mixing bowl, using a wooden spoon.

Taking a little of the mixture at a time, shape it into small balls, using your hands. You should be able to make about 12 koftas.

Heat the oil in a deep pan over high heat.Reduce the heat slightly and drop the koftas carefully into the oil. Move them around gently to ensure that they cook evenly.
When the koftas are lightly browned, remove them from oil with a slotted spoon and drain on kitchen paper. Set aside.

Heat the oil still remaining in the pan, and flash fry all the ingredients for the paneer mixture. This should take about 3 minutes over high heat.
Divide the paneer mixture evenly into between 6 individual serving pans.Add 2 koftas to each serving and garnish with mint sprigs. Add the crushed red chili if you like.

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