Tandoori Kofta Curry Eid special recipe | Chicken Tanduri Kofta Curry तंदूरी कोफ़्ता करी کوفتہ کری

Описание: ‪@ZoeyaKitchen‬

Tandoori Kofta Curry | Chicken tandoori meatballs | chicken tandoori kofta :
Tandoori Kofta Curry it’s very delicious soft meatballs recipe. Chicken meatballs are cooked with mild spicy Indian spices. Very tasty , quick & easy recipe. You definitely try it everybody will love it. Cooked n serve to your loved one on this Eid , celebrate on special occasions.

Measurements : ( 1 cup = 250 ml )

Ingredients :
A. 1st gravy : ( pot ) : tomato masala paste :
1. 1 cup. Chopped tomatoes ( tamatar )
2. 1 cup. Chopped Onions ( pyaz )
3. 1/2 tbsp. ginger crush ( adrak )
4. 2 tbsp. garlic cloves ( lahsun )
5. 1 & 1/2 cup. Water ( pani )
6. 1 tbsp. oil ( tail )
7. 1/4 tsp. Salt ( namak )
8. 5 cashew nut ( Kaju )
9. 1 green chilli ( Hari mirch )
10. 1/4 tsp. All spice mix powder ( garam masala powder)
11. 1 tsp. Red chilli powder ( Lal mirch powder)
12. Cook till tomatoes becomes soft for 10min.
13. Close flame cook down completely at room temperature then grind n keep paste ready.

B. Meatballs ( Kofta ) : ( bowl ) :
1. 2 cups. Chicken minced ( chicken kheema )
2. 1 tbsp. ginger - garlic paste ( adrak - lahsun paste )
3. 1/2 tsp. Turmeric powder ( Haldi powder )
4. 2 tsp. Shan tandoori masala powder ( Shan / Mehran / any )
5. 1 tsp. Red chilli powder (Lal mirch powder )
6. 1 tsp. Chilli flakes ( sabut Lal mirch kuti hue )
7. 1/2 tsp. All spice mix powder (Garam masala powder )
8. 1 tsp. Salt ( namak )
9. 4 tbsp. breadcrumbs
10. A handful finely chopped coriander leaves ( hara dhaniya )
11. 2 tbsp. finely chopped mint leaves ( pudina )
12. 1 tbsp. oil ( tail )
13. Mix it well nicely
14. Burn 2 pieces of Charcoal for 2 min. On medium flame pour 1/2 tsp. Oil on it. Cover n give smoke for 15min.
15. With wet hands make small small meatballs kofta. Make total 23 meat balls.
16. Preheat oil on medium flame. Fry kofta till light brown colour. Remove n keep aside. Ready.

C. Main gravy : big pot : kadhai :
1. 5 tbsp. Oil ( tail )
2. 1 tsp. Red chilli powder ( Lal mirch powder )
3. 1/4 tsp. Turmeric powder ( haldi powder )
4. 1/2 tsp. Coriander powder ( dhaniya powder )
5. 1/4 tsp. Cumin powder ( jeera powder )
6. Sauté for 30 sec.
7. 1 green chilli cutted ( hari mirch )
8. Add grinder tomato masala paste
9. Roast for 15-20 min. Till oil separates
10. 1 tbsp. Unsalted butter ( ghee )
11. Add fried meatball ( Kofta )
12. 1 tsp. Honey ( shehad )
13. 2 tbsp. Fresh cream ( Taazi malaai )
14. Roast for 10min.
15. 1 cup. Water ( as required for gravy ) ( pani )
16. 2 tsp. Dry fenugreek leaves ( Kasuri Methi )
17. 1/2 tsp. Salt ( namak )
18. Wait till boil comes. Cover n cook for 30min. On low flame.
19. Stir in between.
20. Ready.
21. Serve it with paratha , roti , naan , rice.

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