KOFTAS might have originated in the MiddleEast. In the present day, they are popular in Turkey, Afghanistan, India, Bangladesh, Pakistan, Iran, Arabic nations. The origin of the word KOFTE is Persian word KUFTE meaning 'mashed'. In olden times, since people did not have meat grinders they minced meat to small pieces, then mashed them in large mortars[WIKI]. Usually made of ground meat, these days vegetarian versions are also made, especially in India where there are a lot of vegetarians. Fish being popular in South India and West Bengal, we also prepare fish kofta, though not a common practice.
I love preparing kofta, find the entire process of making kofta pleasureful. Weekends are fixed for such time consuming recipes. I usually do it with minced chicken / mutton, raw bananas, bottle gourd, with mixed vegetables. The gravy is usually tomato based or one made with cashew paste, cream. This recipe is the most common chicken kofta balls in a rich tomato gravy.
A Sunday lunch with kofta curry, rice, salad is good enough. Actually the balls can be made on Saturday evening, the next can be deep fried, cooked in gravy. Koftas can be had with salads and your favourite wine to make Saturday evenings colourful. I allow them to soak in the gravy before having.
INGREDIENTS[for kofta] :
Minced Chicken : 300gm
Minced Garlic : 2 tbsp
Minced Ginger : 1 tbsp
Green Chilli[chopped] : 1tsp
Fresh Coriander Leaves[chopped] : 2 tbsp
Salt : As required
Turmeric Powder : 1/2 tsp
Cornflour : 2 tbsp
Oil : 2-3tbsp
INGREDIENTS[for gravy] :
Tomato : 2[big]
Garlic Paste : 1 tsp
Ginger Paste : 2 tsp
Onion : 2[medium]
Cumin Powder : 1/2 tsp
Coriander Powder : 1/2 tsp
Garam Masala Powder : 1 tsp
Cumin Seeds : 2 pinches
Bay Leaf : 1
Salt : As required
Turmeric Powder : 1 tsp
Sugar : 1/2 tsp[optional]
Red Chilli Powder[Kashmiri] : 1 tsp
Oil : 5-6 tbsp
PROCEDURE :
Wash minced chicken using strainer. Transfer onto a bowl. Add salt, turmeric powder, corn flour. Fold in well.
Wash, chop tomatoes, discard seeds. Peel, slice onions. Prepare pastes of onions, tomatoes separately. Get ginger, garlic pastes done.
Heat 2-3tbsp oil in wok. Add minced ginger, garlic, fry, add kofta mixture. Stir kofta mixture at medium to low heat. Cover cook 12-14 minutes.
Remove cover, add chopped coriander, cornflour. Stir for a minute or two. Take down, let it cool. Prepare balls. Heat oil in wok, fry them golden brown, take out.
Temper the remaining oil with bay leaf, cumin seeds. Add more oil if only required. Add onion paste. Fry until it turns light brown. Add ginger-garlic paste. Fry until raw smell goes away. Add tomato paste. Keep stirring for 2-3 minutes.
Add cumin, Kashmiri red chilli powder and coriander powders, salt, turmeric. Stir until the oil separates from spice mix. Add one coffee cup water. Cover, let boil for 3 minutes at medium to low heat. Add the garam masala powder, sugar. Cover cook for another 2-3 minutes. The gravy should be thicker. Switch off the gas stove.
Pour gravy over fried kofta balls. You may garnish with a tablespoon of cream at this stage, I did not.