Chicken Kofta Walnuts

Chicken Kofta with Walnuts
Chicken Kofta with Walnuts
  • PREP TIME 30 MINS
  • COOKING TIME 30 MINS
  • SERVES 6
  • 4 cup chicken stock
  • 500 gms boneless chicken mince
  • ½ cup walnut paste
  • 2 Green Chillies
  • 1 tsp Ginger paste
  • 3 elaichi
  • 1 tsp garlic paste
  • 1 tsp red chilly paste
  • 1 tsp Jeera
  • 2 tsp fresh cream
  • salt (To taste)
  • pinch Garam masala
  • coriander leaves

Take 500gm boneless minced chicken into a medium bowl. Add some jeera powder, garam masala, red chilli powder and salt. Blend everything thoroughly and make small balls of chicken Koftas (any shape and size)"

In a pan add 4 cups of chicken stock, 3 green cardamoms to give a flavor to the stock, get it to boil. And put chicken koftas directly in the chicken stock. Simmer the heat and let the koftas cook for some time."

Heat the oil for gravy in a pan; add boiled onion paste along with ginger garlic paste, some green chillies and a spoon of Elaichi powder. Keep on stirring. Then add 2 teaspoon of tomato puree, ½ cup of walnut paste, stir it well, then add 2tablespoon fresh cream. "

Now add some chicken stock for smooth paste and add all the koftas in to this. Give a gentle Mix. And boil it for a minute until everything is heated through. Turn it off. Your silky beautiful chicken koftas are ready. Garnish with cherry tomatoes, mint and walnut. "

  • Always make stock in large quantity and freeze it in plastic bags. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer.
 
  • Koftas can be deep fried, instead of cooking in the chicken stock; it will be tastier than this.
 
  • We can use cashew nut or badam paste also for this dish.
 
  • Give a gentle fry to onion, garlic and ginger, before making the paste. Its gives a special aroma to the dish.
 

Kosha Mangsho

Kosha Mangsho
Kosha Mangsho
  • PREP TIME 20 MINS
  • COOKING TIME 45 MINS
  • SERVES 5
  • 850 grams mutton
  • 2-3 medium sized onion
  • 2 inch ginger
  • 4 pods garlic
  • 5 elaichi (whole cloves and green cardamoms)
  • 21 inch dalchini (cinnamon )
  • 1 tsp Red chilli powder
  • 2 tsp kashmiri mirch/deghi mirch
  • 1 and 1/2 tsp Turmeric
  • 1 tsp finely powdered cumin seeds
  • 3 tbsp heaped curd
  • Salt To taste
  • 6 tbsp Mustard oil

To marinate the mutton add ½ to 1 cup of curd, 1-2 tsp of red chilly powder, 1 tsp of roasted coriander powder, a pinch of turmeric powder and salt. Marinating the meat 6-8 hours in advance is recommended."

Add 2-3 spoons of mustard oil into your pan and let it become hot. Once the oil is hot, add couple of bay leaves, 2-3 dried red chilies, a cinnamon sticks, 2-3 cardamoms and 2-3 cloves. Once the spices start crackling, add the next mixes."

Add 1 cup of minced onions into the pan. Stir the mix until it gets caramelized. Once it’s caramelized add ginger garlic paste into it. Stir the mix until its dry and get the brown color. "

Add the marinated mutton into the mix. Add a dash of red chilly powder, coriander powder and keep it shut and let it cook. It may take 30 to 45 mins to cook. Once it is cooked, plate it and garnish it with some green chilies and a pinch of chopped coriander leaves. Serve it hot. Enjoy!"

While cooking meat, you should first cook it over high flame to seal the juices and then you can lower down the heat and cook till it becomes tender.