This melt in mouth Chicken Laziz Kofta are slow cooked in green gravy and tempered with freshly cut fenugreek leaves and garlic. Leaves a succulent taste to one’s taste buds.
Usually Koftas are prepared in red gravy. But as K is not fond of kofta’s prepared in red gravy. I have started making it with leafy vegetables. We start the process by grinding the boneless chicken with chilly powder and salt. Originally this recipe calls for poppy seeds, but as this is banned in UAE , I have started using melon seeds (known as Char magaz) as a substitute. This helps to soften koftas and give a nice texture along with taste.
I have also filled this kofta’s with a mix of finely chopped onion , mint and green chilly. Later this koftas are slow cooked in prepared spinach masala. To give more flavor, I have tempered it with dried fenugreek leaves. So let’s check the recipe.
Huma Kalim
Serves 3
This melt in mouth Chicken Laziz Kofta are slow cooked in green gravy and tempered with freshly cut fenugreek leaves and garlic. Leaves a succulent taste to one’s taste buds.
30 minPrep Time
30 minCook Time
1 hrTotal Time
Ingredients
- I
- For Koftas (Makes around 6 - 8 kofta)
- 300 gm chicken breast cubed
- 1/2 tsp red chilly powder
- 1 tsp salt
- 1/8 tsp turmeric
- 1 tsp poppy seed (it is banned in UAE so I have used 1 & 1/2 tsp melon seeds powder)
- For Filling mix all
- 1 small chopped onion
- 1 tsp chopped mint
- 1 green chilly chopped
- 1 tbsp curd for leveling the koftas
- II
- For the gravy
- 2 Bunch Spinach leaves finely chopped
- 1 small onion chopped
- 1 medium sized tomato chopped
- 1 tsp ginger garlic paste
- 1 tsp red chilly powder
- 1/2 tsp turmeric
- 1 tsp coriander powder
- 1 tsp garam masala powder
- salt to taste
- 3 tbsp oil
- III
- For tempering
- 2 tsp fresh fenugreek leaves or 1 tsp Kasoori Methi
- 2 garlic chopped
- 1 tbsp oil.
Instructions
- Preparing the Koftas: In a food processor with chopper blade mix all the ingredients I to form a paste
- Now divide the mixture into 6 or 8 balls. Press flat & fill in the filling & close to form a balls. For getting an even outer texture use a little curd while forming koftas. Repeat the process with the remaining kofta balls.
- For the gravy: Heat oil in a pan/pressure cooker. Add the chopped onion. When translucent add in ginger garlic paste. Saute for few min. Now add all the dry masalas & chopped tomatoes. When tomatoes get slightly mushy , add in the spinach. Cover & pressure cook for 2 whistles or cover and cook for 10 minutes till spinach is well cooked. Now with a hand blender churn this spinach gravy.Note we want a grainy texture.
- Now keep this gravy again on the flame and start sliding in the koftas.If you are using pressure cooker, close & give 2-3 whistles. And for pan cover and cook again for 10 - 15 min.
- Heat the 1 tbsp oil. Add in Kasoori Methi. Add this tempering to to the chicken koftas for the final effect.
- Serve hot with rice, roti or paratha.
Calories
Fat
Carbs
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