BEST Chicken Kofta (cooked in Coorgi Masala) скачать в хорошем качестве

BEST Chicken Kofta (cooked in Coorgi Masala)

Chicken Kofta (cooked in COORGI MASALA) Ingredients PREPARED THESE PASTE FIRST BEFORE MAKING GRAVY GOLDEN FRIED ONION (BIRISTA) -3 medium size onion chopped -5 tbsp oil -Once the oil is hot drop chopped onions fry them until golden set aside CASHEW PASTE -3 tbsp cashews -4 tbsp fresh coconut -3 tbsp prepared brown onion -Add very little water make a paste & set aside -GREEN PASTE -5 hot green chillies -7 medium size garlic -4” garlic finely chopped -Add to a chutney grinder add very little water and blend to a paste and set aside -TOMATO PURÉE -2 fresh coriander spring -3 medium tomato -Blend to a fine purée and set aside -KHEEMA -125 g chicken Kheema -Slightly Wash kheema using strainer add to a mixing bowl now add -3 tbsp green paste -4 tbsp prepared brown onion -Spices-1/4 tsp turmeric, 1 tsp garam masala, 1 tsp coriander powder, 1/2 tsp cumin powder, salt to taste, -Add to a bowl kheema, green paste, spices, brown onion mix it well then add to a blender & blend to a slightly coarse mixture . Taste and adjust the taste salt and heat levels -Use same pan with onion flavoured oil , add 2 tbsp more oil Make lemon size chicken kofta and shallow fry until golden on all sides turning to and fro as needed, when they are golden fried transfer to a plate -Do not throw the oil LETS MAKE A GRAVY -Using same oil (onion & chicken flavoured) add 2 tablespoons more oil, ghee (or as needed) -Add rest of the green masala stir and cook until oil separates -Add tomato purée stir and cook until oil separates add salt -Add cashew paste mixture stir and cook until oil separates -Add curd with COORGI MASALA Stir and cook until oil separates from the gravy -Add small chicken stock stir, add 1/2 cup of water let simmer for 5 minutes on a medium heat, add dash sugar -Add 3 tbsp fresh cream simmer for 3 minutes -Now add cooked chicken kofta Continue to simmer for 2 minute -Roast 1 tbsp fenugreek leaves, crush and add to the gravy -Continue cooking for 1 more minutes , switch off the flame -Garnish coriander leaves -Enjoy with Naan, Roti, Ghee rice, steamed rice. 🔺🔺🔺 -Coorgi masala -you can buy from Amazon. (How prepare Coorgi Powder Masala at home) Roast each spices separately do not burn the spices it will taste bitter, roast till spices slightly changes color. As you roast them add to one bowl and allow them to cool completely and grind to a fine powder And store it in an airtight tight container/jar -1 cup coriander seeds roast till dark brown color add to a bowl -1/4 cup black pepper roast and add to a bowl -1/4 cup cumin powder roast and add to a bowl -1/4 cup mustard seeds roast and add to a bowl -1 tsp fenugreek seeds roast and add to a bowl -4” cinnamon sticks roast and add to a bowl -2 tsp closes, 4 green cardamom roast and add to a bowl -Handful curry leaves roast and add to a bowl -Allow them to cool completely & grind to a fine powder. 🔺🔺🔺🔺🔺