Laziz Murgh koftay:
Ingredients for koftay
Chicken mince ½ kg ground finely
Onion 1 raw ground
Green chilies grinded 1 tsp
Bread slice 1
Yogurt 1 tbsp
Egg 1
Corn flour 1 tbsp
Poppy seeds 1 tsp ground
Roasted gram 1 tsp heaped ground
All spice 1 tsp
Chili powder ½ tsp
Salt ½ tsp
Yogurt 1 tbsp
Egg 1
Corn flour 1 tbsp
Poppy seeds 1 tsp ground
Roasted gram 1 tsp heaped ground
All spice 1 tsp
Chili powder ½ tsp
Salt ½ tsp
Ingredients for gravy
Coriander powder 1 ½ tsp
Chili powder 1 ½ tsp
Ginger garlic paste 1 tsp
Salt 1 tsp
Cumin powder 1 tsp
Pinch of turmeric
Yogurt 1 cup
Oil ½ cup
Brown onion grinded 3 tbsp
Saffron ¼ tsp
Kewra water 1 tsp
Coriander powder 1 ½ tsp
Chili powder 1 ½ tsp
Ginger garlic paste 1 tsp
Salt 1 tsp
Cumin powder 1 tsp
Pinch of turmeric
Yogurt 1 cup
Oil ½ cup
Brown onion grinded 3 tbsp
Saffron ¼ tsp
Kewra water 1 tsp
Method for
kofta
1. Grind together onion, green chilies, poppy seeds and roasted gram. Mix in the mince with 1 slice of bread yogurt, egg, corn flour, salt, chili powder and all spice, mix well and shape into round smooth balls, keep aside.
Method for gravy
1. Heat oil in a skillet. Add ginger garlic paste with water, salt, coriander powder, chili powder and cumin powder, pinch of turmeric, brown onion and yogurt.
2. Fry well and add koftas. Allow it to simmer on a low flame, remove and garnish with coriander leaves, saffron and kewra.
Method for gravy
1. Heat oil in a skillet. Add ginger garlic paste with water, salt, coriander powder, chili powder and cumin powder, pinch of turmeric, brown onion and yogurt.
2. Fry well and add koftas. Allow it to simmer on a low flame, remove and garnish with coriander leaves, saffron and kewra.
