Serves: 4
Total Calories: 359
1. To make the kofta balls: Place the almonds, ginger, cilantro, 2 tsp. fennel seeds, 1 teaspoon garam masala, black pepper, and cardamom seeds in a medium skillet and dry-roast, stirring and shaking the skillet, over moderate heat until fragrant, about 2 minutes. Let cool, transfer to a food processor, and process until finely ground.
2. Add the chicken and 1/2 teaspoon salt and process until minced. Add the egg and process once again. Remove to a bowl and divide the mixture into 25 equal but unevenly shaped balls. Refrigerate at least 30 minutes and up to 2 hours.
3: To make the sauce: In a clean food processor, process together the cashews, ginger, garlic, green chili peppers, 1 teaspoon garam masala, and saffron until minced. Add the milk and process again to make a smooth paste.
4. Heat the oil in a large nonstick wok or saucepan over medium heat and cook the bay leaves and cinnamon about 30 seconds. Add the cashew paste and cook over medium heat, stirring, until golden, about 5 minutes.
5. Add the tomatoes, increase the heat to medium-high, and cook, stirring, until all the juices evaporate and traces of oil are visible on the sides, about 7 minutes. Add the water and the remaining 1/2 teaspoon salt, and cook, stirring, over high heat until the sauce comes to a boil. Reduce the heat to medium-low and simmer about 10 minutes.
6. Add the chicken kofta balls and simmer about 20 minutes, adding the lemon juice, cilantro, and 1 tsp. ground fennel during the last 5 minutes of cooking. Transfer to a serving dish, garnish with the reserved cilantro and garam masala, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken Kofta Balls in Kashmiri Cashew-Saffron Sauce recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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