Chicken Kofta Salan

For koftas

• 300 grams chicken boneless
• 1 small onion - roughly chopped
• 2-3 green chillies - roughly chopped
• A handful of fresh coriander leaves
• 1 tsp ginger garlic paste
• 1 tsp cumin powder
• 1tsp coriander powder
• 1 tsp black pepper powder
• 1 tsp garam masala powder
• 1/2 tsp poppy seeds/khus khus
• Salt to taste

For gravy

• 1 small onion  - boiled and ground to paste
• 1 tsp green chilli paste
• 1 tsp ginger garlic paste
• 1/2 cup beaten yogurt
• 1/2 cup cashewnut paste
• 3 tbsp tomato puree
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 2 tbsp clarified butter/ghee
• 2 tbsp oil + extra oil for frying the koftas
• Salt to taste
• Fresh coriander leaves - finely chopped

• Take all the ingredients for koftas and run it in a  food processor till smooth. Make small balls of it and keep aside.
• Heat enough oil in a deep kadhai/wok and deep fry the koftas in small batches, on medium flame till done. Remove on absorbent paper and keep aside.
• To prepare the gravy take 2 tbsp of oil in a deep pan. Add onion paste and saute it well.
• Mix ginger garlic paste and green chilly paste, and cook it well till the raw smell disappear.
• Add chilli powder, cumin powder, coriander powder and tomato puree, stir nicely.
• Mix yogurt, and add cashewnut paste and salt, stir and leave it to simmer for 5-6 minutes.
• Add the fried koftas, mix gently and pour half cup of water and cook it further for another 2-3 minutes.
• Meanwhile in a small tarka pan heat ghee/clarified butter till smoking point. Pour it over the kofta gravy.
• Sprinkle garam masala powder and chopped coriander leaves.
• Serve hot with naans or parathas or ghee rice.