Kofta Masala
Mix the following in a large bowl: half a kg of minced chicken, a teaspoon each of ginger paste and garlic paste, one egg, a cup of chopped coriander leaves, a small, finely chopped onion, two chopped green chillies, salt, a teaspoon of turmeric, a spoon each of coriander and cumin powders, red chilli powder to preference, and a pinch of garam masala. Mix and let sit for a bit.
Meanwhile, heat up oil in a wide pan for shallow frying. Make balls out of the minced meat mix and place them in the hot oil. Cover and cook with the heat on low, turning the meatballs as required. Remove when 90% cooked and set aside.
In a wok, in a tablespoon of melted butter, add just a little ginger-garlic paste, another small chopped onion and a chopped tomato. Cook together till the onion is tender. Now add a little salt, a pinch of turmeric, and a little meat masala or just garam masala. Keep adding drizzles of water to keep the mix mushy. Add a tablespoon of milk and another tablespoon of almond meal, a pinch of sugar and a little more water, to create a mushy thick paste. Add the meatballs, coat them well in the paste and cook for two minutes. Take off the heat and garnish with green chillies and coriander leaves!
Leftover tip: Use up any leftover meatball mix by coating little patties in panko breadcrumbs and deep-frying to serve as chicken cutlets later!
