BUTTER CHICKEN KOFTA

BUTTER CHICKEN KOFTA

BUTTER CHICKEN KOFTA IS AN INTERESTING RECEPI THAT EVERY ONE TRY AGAIN AND AGAIN ONCE WE TASTE IT. IT IS AN EXCELLENT GRAVY OR SIDE DISH. CHICKEN KOFTA IS MADE UP OF BONELESS CHICKEN THAT IS MIXED WITH OTHER INGREDIENTS SUCH AS ONION, TOMATO, GINGER, GARLIC, GREEN CHILLIES AND FRESH HERBS.

BUTTER CHICKEN KOFTA IS ANOTHER VERSION OF CHICKEN KEBAB. IT TASTES LIKE CHICKEN KABAB. BUT KOFTA STAND ONE STEP FORWARD BY COMPARING WITH KABAB' S TASTE.

THOSE WHO LOVES KABAB IT'S SURE THAT HE / SHE WILL TRY THIS RECIPE AGAIN AND AGAIN. KOFTA CAN BE COOKED IN STOVE TOP WITH A GRAVY OR MASALAS. THERE IS NO NEED OF OVEN. BUT IN KABAB WE NEED OVEN TO GET REAL TASTE WHILE  WE TRYING AT HOME.

HERE THE RECIPE IS VERY SIMPLE. YOU CAN MADE AT HOME WITHOUT ANY TENSIONS. IN SIMPLE WAY, CHICKEN KOFTA MEANS MINCED OR CRUSHED BONELESS CHICKEN  THAT WAS SHAPED INTO LEMON SIZED BALLS. THAT WAS FRIED AND THEN TRANSFERRED INTO A THICK CREAMY SPICE MIX GRAVY. 

BUTTER CHICKEN KOFTA GIVES AN EXTRAORDINARY TASTE AND FLAVOUR. BECAUSE  KOFTA CONTAIN LOTS OF FLAVOURS. THAT MEANS  THERE IS A LOT OF FRIED ONIONS AND FRESH HERBS USED TO MAKE IT DELICIOUS ONE. THIS MAKES THE KOFTA JUICY AND TENDER. WE CAN ALSO MADE KOFTA BY USING BEEF, MUTTON & FISH ALSO. YOU CAN SERVE THIS KOFTA ALONG WITH KUBBOOS, PAROTTA, CHAPATI AND EVEN RICE ALSO.

LET'S FOLLOW MY SIMPLE RECEPI TO MAKE DELICIOUS BUTTER CHICKEN KOFTA. I AM SURE THAT YOU CAN TRY YOUR BEST AT HOME AND CAN ENJOY YOUR WEEKEND ENJOYING AND MEMORABLE.

******************************

       COURSE : SIDE DISH

       CUISINE : LABANESE

      COOK TIME : 30 MINUTES

      SERVINGS : 6 PERSON

*****************************

INGREDIENTS:

FOR CHICKEN BALLS :

BONELESS CHICKEN : 450 grm

GINGER : 1 inch LONG

GARLIC : 4 CLOVES

GREEN CHILLIES : 5 - 6

 

CORIANDER : 1 HANDFUL

MINT LEAVES : 1 HANDFUL

SALT : TO TASTE

CORN FLOUR : 2 tbsp

FRESH CREAM : 2 tbsp

SUNFLOWER OIL : FOR FRYING BALLS

FOR THICK AND CREAMY GRAVY

FRIED ONION : 2 MEDIUM

TOMATO : 2 LARGE

YOGURT : 3 tbsp

RED CHILLI POWDER : 2 tbsp

CORIANDER POWDER : 1/2 tbsp

TURMERIC POWDER : 1/4 tsp

PEPPER POWDER : 1/2  tbsp

BIRYANI MASALA POWDER : 1/2 tbsp

MINT LEAVES 

CORIANDER LEAVES

BUTTER : FOR SEASONING 50grm

WATER : 1 CUP

SUNFLOWER OIL : FOR FRYING ONION

SALT : TO TASTE

CHILLI FLAKES - 1/2 tsp

FOR GARNISHING

FRESH CREAM

WHITE SESAME SEED

PREPARATIONS:

* TAKE 450 grm boneless chicken. Clean and wash thoroughly by using salt and lemon juice. Drain the chicken to avoid excess amount of water.

* Take a mixer grinder, add chicken pieces, ginger, garlic, green chillies, enough salt and herbs such as mint and coriander leaves. Grind well until the chicken and ingredients grinded well.

* Take a bowl, transfer the grinded chicken mix. Then add conflour powder and fresh cream. Mix well by using your hands.

* Then make small lemon sized balls. You can make 16 balls from these ingredients.

* Take a Kadai, heat enough sunflower oil, then fry the balls each and every one until the two sides turns crispy and golden. Transfer it to any bowl, keep aside.

FOR GRAVY PREPARATION

 * TAKE TWO MEDIUM SIZE ONIONS, SLICE IT VERY THIN. THEN FRY UNTIL IT TURNS TO LIGHT GOLDEN COLOUR.

* TAKE A MIXER GRINDER, ADD FRIED ONION, CHOPPED TOMATOES, CORIANDER AND MINT LEAVES, ENOUGH SALT, SPICE AND YOGURT MIX.

* CRUSH THEM WELL. THEN ADD 1 CUP WATER. THEN GRIND WELL TO A. THICK  CREAMY TEXTURE.

* TAKE A KADAI, HEAT BUTTER. TRANSFER THE GRINDED CREAMY GRAVY. MIX WELL. LET THEM BOIL FOR A MINUTE.

* ADD FRIED CHICKEN BALLS. MIX WELL. CLOSE THE KADAI WITH LID. COOK THEM IN A LOW FLAME FOR 10 MINUTES.

* AFTER 10 MINUTES, MIX THEM ADD CHILLI FLAKES. MIX THEM WELL. THEN SWITCH OFF THE FLAME. KEEP ASIDE FOR 5 MINUTES.

* YOU CAN SERVE THE BUTTER CHICKEN KOFTA INTO A SERVING BOWL. YOU VAN THEN GARNISH IT WITH FRESH CREAM AND WHITE SESAME SEED.

********************************************

    FOR MORE DETAILS WATCH

             👇click

 BUTTER CHICKEN KOFTA FULL VIDEO

*********************************************

INSTRUCTIONS

 * If you want to save oil, you can first fry the onions. After that you can fry the meat balls.

* While shaping meat balls, you can first apply any oil in your palms. Then it will be very easy to make round shaped ball without any sticky.

* If you like more sour tastes, you can then add tomato ketchup and lemon juice while grinding thick gravy.

* You can add green chillies and chilli flakes according to your spicy preference level.

* While you are frying chicken balls, fry them in a medium flame. We you fry them in high flame, the innermost part didn't cooked.

ENJOY