Chicken Kofta With Paneer Recipes
Ingredients:- For the Koftas:
- Boneless chicken – 450 gms (shimmed and cubed)
- Crushed garlic – 1 tsp
- Shredded ginger – 1 tsp
- Ground coriander – 1 ½ tsp
- Chili powder – 1 ½ tsp
- Ground fenugreek – 1 ½ tsp
- Turmeric powder – ¼ tsp
- Salt to taste
- Coriander leaves, chopped – 2 tbsp
- Chopped green chili – 2
- Water – 2 ½ cups
- Oil for frying
For the paneer mixture:
- Onion sliced – 1 medium
- Red (bell) pepper – 1 (seeded and cut into stripes)
- Green (bell) pepper – 1 (seeded and cut into stripes)
- Paneer – 175 gms
- Corn – 175 gms
- Fresh mint sprigs
- Crushed dried red chili – 1 (optional)
Method:-
- Put all the kofta ingredients apart from the oil, into a medium pan.
- Bring to a boil slowly, over medium heat, and cook until all the liquid has evaporated.
- Remove from heat and leave to cool slightly. Put the mixture into a food processor or blender and process for 2 minutes, stopping once or twice to loosen the mixture with a spoon.
- Scrape the mixture into a large mixing bowl, using a wooden spoon. Taking a little of the mixture at a time, shape it into small balls, using your hands. You should be able to make about 12 koftas.
- Heat the oil in a deep pan over high heat. Reduce the heat slightly and drop the koftas carefully into the oil. Move them around gently to ensure that they cook evenly.
- When the koftas are lightly browned, remove them from oil with a slotted spoon and drain on kitchen paper. Set aside.
- Heat the oil still remaining in the pan, and flash fry all the ingredients for the paneer mixture. This should take about 3 minutes over high heat.
- Divide the paneer mixture evenly into between 6 individual serving pans.
- Add 2 koftas to each serving and garnish with mint sprigs. Add the crushed red chili if you like.
