Chicken Kofta Salan

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Submitted: May 4, 2015
Recipe In : Chicken,
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Total Time:
Preparation Time: 15-20 mins
Cooking Time: 20-25 mins
Servings: 4-6 | 100 kcal

Chicken kofta…an aromatic maincourse dish…chicken koftas fried and then simmered in a creamy, rich and flavourful kaju paste gravy….awesomely tasty kofta salan.  Enjoy our chicken kofta gravy with naans, parathas or rice.

Required ingredients

For koftas

  • 300 grams chicken boneless
  • 1 small onion - roughly chopped
  • 2-3 green chillies - roughly chopped
  • A handful of fresh coriander leaves
  • 1 tsp ginger garlic paste
  • 1 tsp cumin powder
  • 1tsp coriander powder
  • 1 tsp black pepper powder
  • 1 tsp garam masala powder
  • 1/2 tsp poppy seeds/khus khus
  • Salt to taste

For gravy

  • 1 small onion  - boiled and ground to paste
  • 1 tsp green chilli paste
  • 1 tsp ginger garlic paste
  • 1/2 cup beaten yogurt
  • 1/2 cup cashewnut paste
  • 3 tbsp tomato puree
  • 1 tsp red chilli powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala powder
  • 2 tbsp clarified butter/ghee
  • 2 tbsp oil + extra oil for frying the koftas
  • Salt to taste
  • Fresh coriander leaves - finely chopped

Directions & How to

  • Take all the ingredients for koftas and run it in a  food processor till smooth. Make small balls of it and keep aside.
  • Heat enough oil in a deep kadhai/wok and deep fry the koftas in small batches, on medium flame till done. Remove on absorbent paper and keep aside.
  • To prepare the gravy take 2 tbsp of oil in a deep pan. Add onion paste and saute it well.
  • Mix ginger garlic paste and green chilly paste, and cook it well till the raw smell disappear.
  • Add chilli powder, cumin powder, coriander powder and tomato puree, stir nicely.
  • Mix yogurt, and add cashewnut paste and salt, stir and leave it to simmer for 5-6 minutes.
  • Add the fried koftas, mix gently and pour half cup of water and cook it further for another 2-3 minutes.
  • Meanwhile in a small tarka pan heat ghee/clarified butter till smoking point. Pour it over the kofta gravy.
  • Sprinkle garam masala powder and chopped coriander leaves.
  • Serve hot with naans or parathas or ghee rice.

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