How to make Kofte Mein Kofta - Chicken mince-onion stuffed in chicken mince-burghul and served with creamy gravy.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Chicken Mince (चिकन कीमा), Burghul
Cuisine : Indian
Course : Main Course Chicken
Kofte Mein Kofta Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
For more recipes related to Kofte Mein Kofta checkout Pudina Kofte Olive Ke Saath, Desi Shepherd’s Pie, Chicken Pie With Tomatoes And Olives, Chicken Aloo Keema . You can also find more Main Course Chicken recipes like Chinese Sizzler, Cheesy Chicken with Grilled Peppers and Onion, Patiala Chicken, Andhra Chilli Chicken.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kofte Mein Kofta Recipe
Chicken Mince 200 grams
Burghul 3 tablespoons
Cinnamon stick 1 inch
Cloves 7-8
Black peppercorns 7-8
Cumin seeds 1 teaspoon
Red chilli powder 1 teaspoon
Tomato puree 1 1/2 cups
Salt to taste
Onion chopped 2 tablespoons
Ginger chopped 1 teaspoon
Garlic chopped 1 teaspoon
Egg 1
Burghul 1/2 cup
Chicken stock 2 cup
Fennel (saunf) powder 1 teaspoon
Yogurt 1/2 cup
Coriander powder 2 teaspoons
Cumin powder 1 teaspoon
Garam masala powder 1 teaspoon
Ginger-garlic paste 2 teaspoons
Fresh cream 2 tablespoons
Method
Step 1
Heat oil in a pan, add cinnamon, cloves, black peppercorns and cumin seeds and saute till fragrant.
Step 2
Add red chilli powder, tomato puree and salt and mix well. Cover and cook on low heat.
Step 3
To make kofta put chicken mince in a chopper and process till very fine. Put ⅔ of this into one bowl and remaining ⅓ into another bowl.
Step 4
Add chopped onion, ginger, garlic and salt to the lesser mince and mix well.
Step 5
To the other bowl add egg. Squeeze burghul and add and mix well.
Step 6
Heat chicken stock in a non-stick pan. Dampen your hand and make small balls of the chicken-onion mixture. Divide the chicken-burghul mixture into same number of portions and shape into bigger balls. Stuff the chicken-onion balls into the chicken-burghul balls and seal well.
Step 7
Add these balls to chicken stock, cover and cook. Add fennel powder, salt and yogurt and continue to cook. When the kofte are done, remove them from the stock.
Step 8
Add the cooking stock to the tomato gravy. Add coriander powder, cumin powder, garam masala powder and ginger-garlic paste and mix well. Adjust salt and mix. Strain this gravy into a clean bowl, pressing the residue to extract all the flavours.
Step 9
Put the gravy back into the pan and heat. Add the kofte and cook for 3-4 minutes.
Step 10
Add fresh cream and mix.
