3medium sliced breadsoaked in water for 2 seconds and squeezed.
½onionchopped finely and water squeezed and discarded
1inchginger chopped finely
¾-1tablespoongreen chilli pasteless or more to taste
1tablespooncream
1teaspoongarlic paste
½tablespooncoriander powder
½teaspooncumin seeds
¼teaspoonturmeric powder
¼teaspoonblack pepper powder
Salt to taste
For Curry
¼cupOil
1onionblended into paste
Spices
1tablespoongreen chilli paste
½tablespoonginger garlic paste
½tablespooncoriander powder
1teaspooncumin seeds
6black pepper
3button red chilli
Saltto taste
Other
1cupyogurt
¼cupcoconut milk powder
¼cupcream
¼milk
Garnish (optional)
1tablespoonbutter
Black pepper to taste
Instructions
For kofta
Mix all ingredients of kofta to make soft dough. (Mix 1 extra tablespoon cream if dough is not soft.) Refrigerate for 30 minutes.
Grease fingers with oil and roll out 1 inch kofta balls from dough. Refrigerate again until required.
For curry
In a wide based skillet, fry onion paste for 3 minutes until onion water dries and you see oil on sides.
Add all spices and fry for 1 minute until fragrant.
Now, add ¼ cup water and mix. Add kofta balls one by one in skillet. Cover and cook for 7-10 minutes on low heat. To mix, hold skillet with napkins and shake. (Do not mix with spoon until color of kofta completely changes to whitish.)
Mix yogurt, cream, coconut milk and milk in bowl and pour over kofta. Mix slowly and carefully. Cook for another 7-10 minutes on low flame so until a little oil rises on side of pan.
Add milk and water to thin gravy to desired consistency and bring curry to boil again.
Garnish with butter and pepper powder.
Notes
Mince made with chicken thigh make best kofta. Add less or no cream in kofta if using chicken thigh mince.The kofta dough should be soft, or your chicken kofta will turn hard after cooking.You can add butter or cream to make dough soft.