Shahi Chicken Kofta

INGREDIENTS 

For Chicken Kofta:

• 1 small onion, finely chopped(or 1/2 a leek)
• 1 kg chicken mince
• 2 tsp ground umin
• 2 tsp ground coriander
• 1 tsp chilli powder 
• 1 and 1/2 tsp garam masala 
• Salt to taste (about 1 tsp)
• Cornflour for coating the koftas
• Oil for frying

For Shahi Sauce:

• Oil for frying
• 2 onions,  chopped
• 4 cloves garlic, minced
• 2 tbsp ginger, minced
• 2 tsp ground cumin 
• 2 tsp ground coriander 
• 1 tsp chilli powder
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp salt
• 1 can diced tomatoes
• Approx 1 cup of water
• A big handful of cashews (about 30) soaked in water
• 100ml thickened cream

Note: you can add chopped coriander leaves to both the kofta and the Shahi sauce and also use as a garnish. Too many in our family dislike coriander so I leave it out.

METHOD

Soak the cashews in water before you start. They will need about 30 mins to soften.

To make the koftas (meatballs), combine all the ingredients except the cornflour and oil and mix thoroughly in a bowl before shaping into golf ball size meatballs. Roll the balls in the cornflour and then shallow fry, turning frequently, until the kofta are cooked through (about 15 mins).

To make the sauce, fry the onions in the oil until they begin to caremalise. Add the ginger and garlic and continue to fry for about 2 mins. Now add the spices and fry for about 1 more min until the mixture starts to catch on Tue bottom of the pan. Add the tomatoes and water and deglaze the pan (scrape all the bits stuck to the pan into the sauce so you don't lose any of the flavour). Simmer for 10 mins.

Drain the cashews and place in a blender with a few tbsp of water. Blend to a cream.  Add the cashews cream to the sauce and stir to combine.add the kofta into the sauce.  Add more water if needed and simmer for another 10ins.

Add the cream and turn off the heat. Stir to combine and serve immediately with rice or roti.