For the Koftas
Boneless Chicken – 450 gms, skinned and cubed
Garlic – 1 tsp, crushed
Fresh Root Ginger – 1 tsp, shredded
Coriander Powder – 1 1/2 tsp, ground
Chilli Powder – 1 1/2 tsp
Fenugreek – 1 1/2 tsp, ground
Turmeric – 1/4 tsp, ground
Salt – 1 tsp
Coriander – 2 tblsp, chopped
Green Chillies – 2 fresh, chopped
Water – 2 1/2 cups
Corn Oil for frying
For the Paneer mixture:
Onion – 1 medium, sliced
Red Pepper – 1, seeded and cut into strips
Green Pepper – 1, seeded and cut into strips
Paneer – 175 gms, cubed
Corn – 1 1/2 cups
Fresh Mint Sprigs
1. Put all the kofta ingredients, apart from the oil, in a medium pan. Bring to a boil slowly over medium heat and cook until all the liquid has evaporated. Remove from the heat and leave to cool slightly. Put the mixture into a blender and process for 2 minutes.
2. Transfer the mixture to a large mixing bowl. Taking a little of the mixture at a time, shape it into small balls, using your hands. Heat the corn oil in a kadai over a high heat. Reduce the heat slightly and drop the koftas carefully into the oil. Move them around gently to ensure they cook evenly.
3. When the koftas are lightly browned, remove them from the oil with a slotted spoon and drain on kitchen paper. Set aside.
4. Heat the oil still remaining in the kadai and flash fry all the ingredients for the paneer mixture. This should take about 3 minutes over high heat. Divide the paneer mixture evenly. Garnish with mint sprigs and serve.