The sweetness of the red bell pepper in the chicken mince gives a new dimension to the dish.

Ingredients for the Koftas (meat balls)
1kg chicken breast cut into cubes
1 large onion chopped
4 garlic cloves chopped
1 big red bell pepper chopped
1 strand of cilantro
1-2 small green chillies
2 tsp ginger garlic paste
1 tbs corn flour
1 tsp green cardamom powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1 tsp juice of lime/lemon
Salt as required

Ingredients for the curry:
1 large onion
2 tsp ginger garlic paste
1tsp coriander powder
1 tsp turmeric powder
1 tsp kashmiri chilli powder
4 green chillies
1/4 cup cilantro chopped
1/4 cup vegetable oil + 2 tbs for frying
Salt as required.
1/2 tsp fennel seeds
2 black cardamoms
1/2″ cinnamon stick
4 cloves
1 bay leaf
4 green cardamoms
2 tbs white poppy seeds
10 cashews

Yield: 15-20 Koftas

Instructions:
1. Roast the sweet red bell peppers either in the oven or on the stove till they soften and are charred and shrivelled. Set aside to cool.

2. Clean, rinse, towel dry the chicken breasts, cut into cubes and keep aside.

3. Finely chop the onions, the red pepper, cilantro, parsley, green chillies, garlic cloves and keep aside.

4. Grind equal portions of ginger and garlic and make ginger garlic paste. Grind together white poppy seeds and the cashews with a little warm water and set aside.

5. Rub the chicken cubes with salt, lemon juice and leave to marinate for 10 minutes. Then spice up the chicken with turmeric, cumin, fennel, black pepper, red chilli, green cardamom powders and corn flour. Mix well.

6. Peel the cooled roasted bell peppers, remove their seeds and cut into small bit sized pieces. Add them to the bowl with the marinated chicken.Add the chopped cilantro.

7. Mince everything well in a mincer or grinder using a medium mincing blade. Make round balls with the chicken mince.

8. Add 2 tbs of oil to a non stick sauce pan and shallow fry the chicken meat balls quickly, 2 or 3 at a time by turning and tossing them over. Remove them as soon as they turn opaque. No problem if they are still raw inside as they are going to cook in the curry. This way they remain soft. They would harden if you over cook them while frying. Set them aside to cool down.

9. Meanwhile in another sauce pan, caramelize the onions with the whole spices in the remaining oil to a nice golden brown. Add ginger garlic paste, turmeric, red chilli powder, coriander powder and salt. Mix well then add chopped tomatoes and cook on low medium heat till they soften and blend in with the onion masala. All depends on how finely you slice the onions and how gently and slowly you caramelize on medium to low heat which helps them soften easily and blend in with the other ingredients to make a smooth sauce. It is this process of gentle cooking that enhances the taste of any dish.

10. Now add the white poppy seed and cashew paste to the curry sauce followed by chopped cilantro. Mix well and cook on simmer for 5 minutes.

11. Poke the fried and cooled meat balls lightly with a tooth pick and gently drop them in the curry. Sprinkle 1/2 a cup of water around the sides of the sauce pan, cover with a lid and leave them to simmer for 10 minutes. Keep checking from time to time by shaking the sauce pan gently or by moving the meat balls slowly with a wooden spoon so they don’t stick to the bottom. If the sauce becomes too thick sprinkle some more water and let them simmer on low for another 5 minutes.

12. Once the sauce has reached the desired consistency (neither too thick nor runny) and the oil rises to the top, switch off the stove. Garnish with some more chopped cilantro and serve hot with rice or chappatis. Enjoy!

Recipe

Print Recipe