Skip to main content

Chicken kofta chat

chicken kofta chat


Potatoes - 2 medium sized
Chickpeas - 3/4 cup
Chilli powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Chat masala - 1/2 teaspoon
Salt as you need

Minced chicken - 500 gm
 Bread crumbs made from 1 bread
1/2 Cup mint leaves
1/2 cup coriander leaves
4 green chillies
Shallot - 3
Ginger garlic paste 1 teaspoon
1/2 teaspoon chiili powder
1 Teaspoon coriander powder
1 Teaspoon cumin powder
1 teaspoon salt
Oil for fry

1 cup of yogurt
1/2 cup of tamarind chutney
2 to 3 tablespoon cilantro coarsely chopped
2 to3 tablespoon mint leaves -coarsly chopped

 Step 1; In a saucepan of boiling water, cook whole potatoes until tender, 20 to 25 minutes. Drain. When cool enough to handle but still warm, peel and cut into 1/2 - inch cubes and place in a large bowl.

Step 2; Add chickpeas to potatoes in bowl. In a small bowl, combine Chilli powder, Cumin powder, Chat masala, salt. Sprinkle over potato mixture and toss well. Set aside.


Step 1; Minced the chicken, set aside, Blend the Ginger, Garlic, Coriander leaves, Mint leaves, Green chilli and Shallots  Blend it to the little coarsly, 

Step 2;  Combine the minced Chicken with the blender green paste,1 bread crumbs, Cumin powder, pepper powder, Turmeric powder, salt, coriander powder, mix it well.

Step 3; Keep a bowl of water at hand, Moisten palms and roll mixture using a light touch, or flatten like a disk, we can make it deep fry or tawa fry As your choice, Roast the chicken  for both sides until completely cooked.

Step 4; Add kofta to potato mixture in bowl and toss again. Transfer to a plate.

Step 5; Stir the yogurt into the creamy consistency, pour evenly over kofta mixture. Dizzle tamarind chutney over top. garnish with cilantro and mint before serving.


Chicken kofta can be served with a chutney of your choice for cocktails.


Post a Comment

Popular posts from this blog

pepper chicken (chettinad pepper chicken)

  Pepper chicken curry or Chettinad pepper chicken delicious south Indian dish, chicken made with fresh grounded masala. Hot and aromatic dish serve with rice, chapatti, kuska, jeera rice etc. preparation time - 20 minutes Cooking time - 35 minutes Ingredients Chicken -500gm Onion or shallots - 250 gm  Tomato -1 large Ginger garlic paste -1 teaspoon. Garam masala - ½ teaspoon Turmeric ¼ teaspoon Salt Oil- 3 tablespoon Ingredients for ground masala Pepper- 1 ½ tablespoon Cumin seeds - 1 tablespoon Fennel seeds - 1 tablespoon Coriander seeds - 1 tablespoon Cinnamon - ½ stick. Cardamon - 3 Cloves - 3 small Peaces coconut -1 tablespoon Make a fine powder. Preparation Heat a kadai in medium flame, add red chillies, fennel seeds and curry leaves, let it sizzle, add onion and sauté it for 5 minutes. until onions get tranprent. Add ginger garlic paste and saute it for a few minutes. Add tomato mix well until it turns mushy.            Add chichen along with turmeric powder and Garam masala.

chocolate brownie

A Chocolate brownie is a simple dessert. The brownie was developed in the United States at the end of the 19th century and popularized during the 1st half of the 20th century. Brownie mostly forms like a fudgy, chewy, crack on the top. Sometimes it forms like a cakey. We can serve the brownie with ice cream on the top, whipped cream, and chocolate ganash. We can make perfect brownies with basic simple ingredients in our home.  Difference between brownie and cake  Chocolate cake and brownie have the same sugar, butter, flour, cocoa powder. Another contrast between cake and brownie is that the leavening agents, like baking soda or baking powder, are generally not used in the brownies. Also, the brownies contain more chocolate than chocolate cake.                                  Ingredients dark chocolate chips -1 cup Butter - 1/2 cup. Egg - 2 Sugar - 1 cup. All-purpose flour - 3/4 cup. Milk - 1/3 cup (optional) Coco powder -1 tablespoon Vanilla essence- 1/2 teaspoon Preparation  In larg

Mutton minced dosa / Madurai Kari dosai

   Kari dosa or  mutton keema dosa, Madurai kari dosai is famous in Madurai, a city in the state of Tamil Nadu. Made with mutton keema and mixed spices. We can also make semi mutton gravy and use it as topping which will gives more flavor for the dosai. Kari dosa is served with coconut chutney.  Ingredients for kari dosai Mutton boneless - 200 gram Ginger garlic paste 1 teaspoon. Onion - 1 no's medium sized Tomato - 1 medium sized. Red chilli powder - ½ teaspoon  Coriander Powder ½ teaspoon Turmeric powder - ¼ teaspoon Garam masala - ½ teaspoon Salt Oil - 2 tablespoon. Curry leaves - 1 bunch. Red chillies - 2 Preparation In the cooker, add red Chilli, Cumin seeds, Curry leaves let it sizzle. Add onion, sauté it, until it becomes translucent. Add ginger garlic paste and sauté it until raw smell comes out. Add finely chopped tomato and sauté for 2 minutes.  Add all masala one by one and mutton pieces. Mix it well. Add sufficient amount of water. Add cococonut Leave it for 5 whistles