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2025-10-18 05:30:35

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لعلها خيره#ستوريات #قناة_الواقع #بلال_الجهماني #fypシ #fpy

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Chicken Kofta Masala Ok - so I don’t know if this is an actual traditional curry or whether it’s one my mum and I made up along the way, but either way, I love it. As much as I love the traditional lamb koftay, sometimes I just want chicken - and this just feels a little bit more special than your regular chicken makhani. We sometimes shape the kebab into small gola kebabs rather than meatballs and it’s “kebab makhani”. Recipe for Koftas (makes 10) * 500g chicken mince * 1 onion, grated * 1–2 green chillies, finely chopped * 2 tbsp fresh coriander, chopped * 1 tsp garlic paste * 1 tsp ginger paste * 1 tsp ground cumin * 1 tsp ground coriander * ½ tsp garam masala * 1 tsp Kashmiri red chilli powder (reduce if using regular chilli powder) * ½ tsp turmeric powder * 1 tsp salt, or to taste * 2 heaped tbsp breadcrumbs * 1 egg Recipe for Masala * 3-4 tbsp oil * 1 onion * 3 garlic cloves * 3 tomatoes * 1 tsp ground cumin * 1 tsp ground coriander * ½ tsp garam masala * 1 tsp Kashmiri red chilli powder * ½ tsp turmeric powder * 1 tsp salt, or to taste * 1 tsp dried fenugreek leaves (kasuri methi) * 2 tbsp yoghurt * 400ml boiling water * 100ml double cream * Fresh coriander, to garnish Method 1. Grate the onion and squeeze out any excess juice. 2. Add the grated onion to the chicken mince along with the green chillies, fresh coriander, garlic paste, ginger paste, spices, breadcrumbs and egg. Mix well until fully combined. 3. Cover and refrigerate for at least 30 minutes. Using an ice cream scoop or your hands, shape into 8–10 golf ball sized koftas, wetting your hands with cold water to prevent sticking. Keep refrigerated until ready to cook. 4. Heat the oil in a large pan over medium heat. Fry the koftas in batches, turning to brown on all sides. They don’t need to cook through at this stage, just seal the outside. Remove and set aside. (Once cooled, the koftas can also be frozen for later use.) 5. In the same pan, add the onion and sauté over medium heat for 2-3 minutes until soft and lightly browned. Add the garlic and cook for 1 minute. 6. Stir in the tomatoes and cook for 3-4 minutes until softened. 7. Transfer the mixture to a blender and blend until smooth. Return the sauce to the pan, rinsing the blender with a little water and adding it in. 8. Cook the sauce over medium-high heat for 10-15 minutes until it darkens and thickens into a rich paste. 9. Pour in the boiling water and stir well. Add the koftas back to the pan, cover with a lid, and simmer on low heat for 15-20 minutes. 10. Adjust the consistency by adding a little more water if you prefer a thinner gravy, then stir in the double cream. Taste and adjust the salt as needed. Garnish with fresh coriander and serve. #kebab #curry #Recipe #chickencurry

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