& Mughlai Kofta

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COOK TIME: 30 mins


  • Almond (chopped) 1/4 cup
  • Cashew nuts (chopped) 1/4 cup
  • Chicken mince 750 g
  • Salt to tastered chili powder 1 tbsp
  • Cumin powder 1/2 tbsp
  • Jaifal Javitri powder 1/2 tsp
  • Turmeric powder 1 tsp
  • Coriander powder 1/2 tbsp
  • Dry fruits mixture 2 tbsp
  • Lemon juice 2 tbsp
  • Gram Flour (besan) 1/4 cup
  • Green coriander (chopped) 3 tbsp
  • Oil (for deep frying) as required
  • Prepared Koftay
  • Oil 3 tbsp
  • Ginger garlic paste 1 tbsp
  • Cumin seeds 1/2 tbsp
  • Onion (chopped) 1 cup
  • Tomato puree 1 cup
  • Dry fruits mixture 3 tbsp
  • Salt to taste
  • Black pepper powder 1/2 tsp
  • Turmeric powder 1 tsp
  • Red chili powder 1 tbsp
  • Coriander powder 1 tsp
  • Cream 1 cup
  • Yogurt 1/2 cup
  • Water 1 cup
  • Garam masala powder 1/2 tsp
  • Chopped coriander (for garnish) as required


  1. In a chopper add almonds, cashew nuts and chop into powder mixture. Set aside.
  2. In a chopper add chicken mince, cumin powder, jaifal javitri powder, turmeric powder, coriander powder, dry fruits mixture, salt, red chili powder, lemon juice, gram flour, green coriander and chop until mixture is smooth.
  3. Take oil in palm of your hands and make small balls shapes (kofta shapes) of the mixture. Keep it aside.
  4. Now heat oil in a pan and deep fry the prepared kofta balls on low medium flame for about 6-8 minutes or until light golden in color. Now take off the flame and set aside.
  5. Heat oil in a pan and add ginger garlic paste, saute for 1 minute. Add cumin seeds and cook for another 1 minute. Now add chopped onion and cook for about 2-3 minutes or until translucent.
  6. Add salt, turmeric powder, red chili powder, black pepper powder and mix well. Now add tomato puree, coriander powder and cook for 5-6 minutes. Now add dry fruits mixture, water and mix well. Now cover with lid and cook for about 3-4 minutes on low medium flame.
  7. Now add yogurt and cook for about 3-4 minutes. Add prepared koftas, mix well and cover with lid. Cook until oil separates.
  8. Now add cream, garam masala powder and mix well. Cover and cook for 2-3 minutes or until oil appears on low medium flame.
  9. Lastly, garnish with chopped Coriander and serve hot.

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