Chicken Koftas In Spinach Gravy

Koftas are essentially dumplings that can be made of vegetables, paneer, poultry or meat. They tend to be fried in most cases but these ones are just cooked on low heat in the gravy itself. Dried breadcrumbs can be used in place of the fresh ones by soaking 1/4 cup bread crumbs in some milk to moisten them.

This recipe is an adaptation of "Chicken Kandhari Kofta" by Sanjeev Kapoor. I have changed the kofta recipe from the original to incorporate more flavor and make them softer. Also I have used a simple spinach gravy for this recipe making it healthier than the regular cashew/cream gravy which is traditionally served for this one. I am especially proud of the nutrition value in this recipe with a good mix of protein and green vegetables without the fat.

✅ INGREDIENTS

For The Koftas:

• 250 gms Chicken mince
• 1/4 cup very finely diced onion
• 1 tablespoon finely chopped green chilli
• 1 tablespoon finely chopped coriander
• 1 tsp chicken curry masala
• 1 egg beaten
• 1 slice fresh bread (processed to crumbs in food processor)
• salt to taste

For The Gravy:

• 1 cup spinach puree (boiled spinach leaves pureed in a food processor)
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped tomatoes
• 1 small green chilli finely diced
• salt to taste
• 1/4 tsp red chilli powder
• 1 1/2 tsp oil

✅ INSTRUCTIONS

1. Mix all the ingredients for the chicken koftas (taking care not to over mix as it hardens the koftas) and make small balls about 1 inch in diameter and keep them in the refrigerator while the gravy is being prepared. (This step can be done later also but doing it early makes the koftas more flavorful)
2. In a non-stick pan heat the oil and add the chopped onions and cook over medium heat till they are soft. Then add the tomatoes and green chilli and cook over medium-high heat till the tomatoes are cooked. Remove this from the fire and blend to a smooth puree in a blender/food processor.
3. In the same pan, add the puree above, cook for a couple of minutes and then add the salt, red chilli powder and spinach puree and cook for a couple of minutes adding upto 1 cup water if needed to make a slightly thin gravy.
4. Once the mixture starts to simmer over low heat, add the koftas and cover and cook for about 10-15 minutes till the koftas are cooked through.
5. Serve hot with rice/naan/chapatis.

Jyotsna

👇👇👇 Our android app(Click Image) 👇👇👇

View my Flipboard Magazine.

View the original article here

Share on Google Plus

About Wanni Arachchige Udara Madusanka Perera

Hey, I'm Perera! I will try to give you technology reviews(mobile,gadgets,smart watch & other technology things), Automobiles, News and entertainment for built up your knowledge.