Delhi Butter Chicken Kofta

By Ranveer Brar · 90 min

Ingredients

Instructions

1. In a bowl, combine the chicken mince, coriander stems, ginger, green chillies, salt, mashed boiled potatoes, degi red chilli powder, black pepper powder and bread slices, and mix well.
2. Grind the mixture in a mixer grinder to a smooth paste, then set aside.
3. Boil the cashews in 1 cup of water for 2-3 minutes on high heat, then drain and set aside.
4. For the gravy, heat the oil in a handi, add the bay leaf, cinnamon, green and black cardamom and cloves, then the onions, and sauté for 1 minute.
5. Add the tomatoes and salt and cook for 2-3 minutes.
6. Add the ginger garlic paste and degi red chilli powder and cook for 1 minute.
7. Add the water, boiled cashews and cover, cooking until the tomatoes are mushy.
8. Let the mixture cool slightly, then blend it into a smooth paste and set aside.
9. For the poaching liquid, bring 2 cups of water to a quick boil with salt, oil, ghee, bay leaves, cinnamon, black peppercorns and degi red chilli powder.
10. Drop in the chicken balls and cook for 7-8 minutes until cooked through, then move the koftas to a tray and pour a ladle of the poaching water over them.
11. Sear the poached koftas in a pan with oil and butter until golden, then set aside on a tray.
12. Melt the butter in a handi, add the dry fenugreek leaves and degi red chilli powder, and cook for 1 minute.
13. Add the smooth gravy and cook for a while.
14. Add the remaining poaching water, salt, sugar and seared koftas, and simmer on medium heat for 10-12 minutes.
15. Stir in the butter, serve hot, and garnish with coriander and fresh cream. Serve with tandoori naan or roti.

Summarized from Ranveer Brar's video. Watch it for the details.

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