Ingredients:
- Chicken Qeema (Mince) ½ kg
- Adrak lehsan paste (Ginger garlic paste) 1 tsp
- Lal mirch powder (Red chilli powder) ½ tsp or to taste
- Zeera powder (Cumin powder) ½ tsp
- Namak (Salt) 1 tsp or to taste
- Haldi powder (Turmeric powder) ¼ tsp
- Hari mirch (Green chilli) crushed ½ tbs
- Hara Dhania (Fresh coriander) chopped 2 tbs
- Baisan (Gram flour) roasted 3-4 tbs
- Cooking oil 1 tsp
- Cooking oil
- Badam (Almonds) 7-8
- Kaju (Cashew nuts) 7-8
- Water ¼ cup
- Cooking oil ¼ cup
- Pyaz (Onion) paste 2 medium
- Tamatar (Tomato) pureed 1 Cup
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Namak (Salt) ½ tsp or to taste
- Dhania powder (Coriander powder) 1 tsp
- Haldi powder (Turmeric powder) 1 tsp
- Garam masala powder 1 tsp
- Kashmiri lal mirch powder (Kashmiri red chilli powder) 1 tsp
- Dahi (Yogurt) whisked ½ cup
- Water 2 cups
- Hari mirch (Green chillies) 3-4
- Hara dhania (Fresh coriander) chopped handful
Directions:
In a bowl add chicken mince, ginger garlic paste, red chilli powder, cumin powder, salt, turmeric powder, green chilli crushed, fresh coriander, gram flour & mix well.
Add cooking oil & mix until well combined.
Grease hands with oil & make round balls (50g each) (makes 12).
In a frying pan heat cooking oil & shallow fry until color changes to light golden (3-4 minutes). Takeout & set aside.
In a spice grinder add almonds, cashew nuts, water, grind to make paste & set aside.
In a wok add cooking oil, onion paste, mix well & cook for 2-3 minutes.
Add tomato puree, ginger garlic paste, mix well, cover & cook on low flame for 4-5 minutes.
Add red chilli powder, salt, coriander powder, turmeric powder, garam masala powder, Kashmiri red chilli powder, mix well & cook for 2 minutes.
Add yogurt, almonds & cashew paste & mix well.
Add fried koftay, mix well & cook for 2 minutes.
Add water, mix well, bring it to boil, cover & cook on low flame for 8-10 minutes or until gravy becomes thick & oil separates.
Add green chillies, fresh coriander, cover & simmer for 1-2 minutes, set aside.
Serve with naan or chapati.
Ajza:
- Chicken Qeema (Mince) ½ kg
- Adrak lehsan paste (Ginger garlic paste) 1 tsp
- Lal mirch powder (Red chilli powder) ½ tsp or to taste
- Zeera powder (Cumin powder) ½ tsp
- Namak (Salt) 1 tsp or to taste
- Haldi powder (Turmeric powder) ¼ tsp
- Hari mirch (Green chilli) crushed ½ tbs
- Hara Dhania (Fresh coriander) chopped 2 tbs
- Baisan (Gram flour) roasted 3-4 tbs
- Cooking oil 1 tsp
- Cooking oil
- Badam (Almonds) 7-8
- Kaju (Cashew nuts) 7-8
- Water ¼ cup
- Cooking oil ¼ cup
- Pyaz (Onion) paste 2 medium
- Tamatar (Tomato) pureed 1 Cup
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Namak (Salt) ½ tsp or to taste
- Dhania powder (Coriander powder) 1 tsp
- Haldi powder (Turmeric powder) 1 tsp
- Garam masala powder 1 tsp
- Kashmiri lal mirch powder (Kashmiri red chilli powder) 1 tsp
- Dahi (Yogurt) whisked ½ cup
- Water 2 cups
- Hari mirch (Green chillies) 3-4
- Hara dhania (Fresh coriander) chopped handful
Directions:
Bowl may chicken qeema, adrak lehsan paste, lal mirch powder, zeera powder, namak, haldi powder, hari mirch crushed, hara dhania, baisan daal kar achi tarah mix karlen.
Cooking oil daal kar mix karen.
Hathon ko oil se chikna karlen or koftay bana len (makes 12).
Frying pan may oil garam karen or kofton ko itna shallow fry karlen k golden hojayen, alag rakh den.
Spice grinder may badam, kajoo or pani daal kar achi tarah pees kar paste bana len.
Aik karahi may oil, pyaz paste daal kar milayen or 2-3 minute tak pakayen.
Tamatar puree, adrak lehsan paste daal kar milayen or dhak kar low flame pe 4-5 minute tak pakayen.
Lal mirch powder, namak, dhania powder, haldi powder, garam masala powder, Kashmiri lal mirch powder daal kar milayen or 2 minute tak pakayen.
Dahi, badam kajoo ka paste daal kar achi tarah milayen.
Ab fry kiye huye koftay daal kar milayen or 2 minute tak pakayen.
Pani daal kar achi tarah milayen or ubal anay den, dhak kar low flame pe 8-10 minute tak itna pakayen k gravy gaarhi hpjaye or oil alag hojaye.
Hari mirch, hara dhania daal kar dhak den or 1-2 minute tak dam pe paknay den.
Chapati ya naan k sath paish karen.
