Chicken Kofta with a twist

This dish came to me just as I was lounging around and wondering what best to do with the leftover chicken mince — make meatballs or kofta. Finally I decided on a mix of the two, frying mince balls a la meatballs but dipping them into gravy too. It turned out to be so yummy, Mayuri got up at midnight to ask if she could have a third helping of rice and kofta. So here is the recipe — easy, appetizing and filling:

What you need:

For the meatballs:

Mince:                                      I used 250 grams, which was more than enough for two
Ginger garlic paste:                 One teaspoon
Garam Masala:                       One teaspoon
Egg:                                          One
Breadcrumbs:                          Half cup
Salt:                                         As per taste
Oil:                                           To fry

For the gravy:

Onions:                                     Two large ones
Chilies:                                      As per taste
Tomatoes:                                 Four
Cornflour:                                 Two teaspoons
Ginger garlic paste:                 One teaspoon
Salt:                                          As per taste
Turmeric:                                  As per taste
Garam Masala:                       As per taste
Oil:                                            To fry

How to go about it:

Meatballs:

In the mince, put in the breadcrumbs, ginger garlic paste, garam masala and salt. Break an egg over the mixture, and mix well. This mixture should be very moist and spongy but not runny.

Without applying much pressure, shape balls out of the mixture. Do not mash too hard, else the fried balls will turn tough. Keep them the size of golf balls, and place them far apart so that they do not stick.

Heat oil on a pan, and put in the balls one by one. Fry on medium heat until they are golden brown.

Remove the meatballs, drain them on absorbent paper, then keep aside.

Gravy:

Heat oil in a pan, sauté chillies, onions and tomatoes.

Mash them together and add a little water to form a paste like consistency. Add salt and turmeric.

Dissolve the cornflour in two cups of water and pour over the bubbling gravy. Let it boil for around 5 minutes, then soak the meatballs into the gravy. Lower the heat, add the garam masala, and let it simmer for five more minute until the gravy thickens. 

And all that is left now is to pair it with a bowlful of rice or two rotis, and it is a complete meal by itself!