How to make Chicken Kofta In Walnut Gravy -
Chicken dumplings cooked in walnut gravy
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken (चिकन), Onions (प्याज़ )
Cuisine : Hyderabadi
Course : Main Course Chicken
For more recipes related to Chicken Kofta In Walnut Gravy checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Jhinge Posto Tariwala Chicken Chicken Teriyaki With Black Grapes Hot and Sour Chicken Parcels
Chicken Kofta In Walnut Gravy Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chicken Kofta In Walnut Gravy Recipe
Chicken 400 grams
Onions 1 teaspoon
Cumin powder 1/2 teaspoon
Garam masala powder a pinch
Salt to taste
Chicken stock 4 cups
Green cardamoms 2
Green chillies 4
Walnuts 1/2 cup
Onions 2 medium
Oil 1 tablespoon
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Tomato paste 2 tablespoons
Cream 2 tablespoons
Method
Step 1
Combine chicken mince, red chilli powder, cumin powder, garam masala powder and salt. Mix thoroughly. Using a tablespoon, divide into equal portions. Roll each portion into a ball. Bring chicken stock to a boil, crush green cardamoms and add to chicken stock.
Step 2
Add chicken balls to boiling stock, lower the heat and continue to cook until chicken balls are cooked and stock has almost evaporated. Keep aside. Remove stems, wash and chop green chillies. Boil walnuts and then grind to a fine paste. Peel, wash and cut onions into halves. Boil in one cup of water till soft, drain and grind to a paste.
Step 3
Heat oil, add boiled onion paste and cook till oil begins to separate. Add ginger, garlic paste, green chillies and cook for a moment. Add tomato paste and bring to a boil. Lower the heat. Add fresh cream, stirring continuously. Add koftas and bring to a boil. Adjust salt.
Step 4
Serve hot.
Nutrition Info
Calories : 1300 Kcal
Carbohydrates : 34.9 gm
Protein : 143.3 gm
Fat : 65.2 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
