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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Serve with Roti or Nan Ingredients:
300 g boneless skinless chicken breasts |
150 g potatoes, peeled |
1 taplespoon poppy seed (powder) |
2 tablespoons besan (roasted) |
1/2 teaspoon ginger paste |
1/2 teaspoon garlic paste |
6 whole green chilies, finely chopped |
1 teaspoon red chili powder |
salt, to taste |
oil (for frying) |
1 medium onion, finely chopped |
1 teaspoon garlic paste |
1 teaspoon fresh ginger paste |
1/2 teaspoon turmeric (haldi) |
2 tomatoes, crushed |
2 tablespoons coriander leaves, fresh |
1 teaspoon red chili |
1 teaspoon garam masala |
salt, to taste |
2 tablespoons oil |
Directions:
1. For the koftas, mince the meat with all the other ingredients.
2. Remove the mixture and shape into balls. Deep fry these balls till golden brown and keep aside.
3. peel the potatoes and cut one potato in four pieces.
4. For curry: Fry onions, garlic and ginger till golden brown.
5. Add the rest of the ingredients except coriander and garam masala with enough water to make a gravy.
6. Bring to a boil, add the fried koftas and simmer for 20 minutes now add potatoes and simmer more 20 min or untill potatoes tender. Garnish with chopped coriander leaves and sprinlle garam masala before serving.
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