Chicken Kofta Kadhi

 

           Kadhi (spiced yogurt) is very popular in most North Indian homes. They differ from one region to the other in regard to the usage of ingredients. It is made with or without some pakoras dipped in it. Kadhi as a side dish is quite apt during summer. 

           So check out my version of a non-veg. kadhi, where some chicken koftas replaces the usual besan pakoras. It turned out very yummy and is best enjoyed with jeera rice, plain biryani, pulao, steamed rice, naan, tandoori roti or chapatti for a great comfort meal. 

Chicken Kofta - 

• 200 gms. chicken breast / keema
• salt to taste 
• pinch of turmeric powder
• 1/2 tsp. pepper powder
• 2 tbsp. spring onion, chopped
• 2-3 tbsp. coriander & mint leaves, chopped
• 1-2 green chilies, chopped
• 1 tsp. ginger, grated

Kadhi - 

• 1 cup yoghurt
• 3 tbsp. gram flour
• 3 cups water
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. coriander-cumin powder

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/4 tsp. fenugreek seeds
• pinch of asafoetida

Garnishing - 

• coriander leaves
• pickle oil

           Chicken Kofta - Place the chicken in a mixer grinder jar and make a thick paste without adding any water. 

          In a bowl, mix with all other ingredients mentioned and make into walnut size koftas, by wetting your hands at intervals to prevent them from sticking. Refrigerate for 15-20 minutes.

           Kadhi - In a deep bowl, whisk together all the ingredients mentioned. Heat oil in a pan and temper with the mustard seeds, fenugreek seeds and asafoetida. Sauté for a few seconds. 

          Add the yoghurt mix and bring it to a boil. Gently drop in the koftas and simmer on a medium to low flame till the koftas are cooked and the kadhi reduces to a desired consistency.

          Garnish with coriander leaves and a drizzle of some pickle oil. Relish it with steamed rice, papad and pickle. It can also be served with plain biryani, pulao, jeera rice, naan, tandoori roti or chapatti.    

Chicken Pakora Kadhi (Chicken Balls in Spiced Yoghurt)

          Kadhi (spiced yogurt) is very popular in most North Indian homes. They differ from one region to the other in regard to the usage of ingredients. It is made with or without some pakoras dipped in it. Kadhi being my personal favorite, I keep experimenting. 

           So treat yourself to some leftover chicken balls dunked in kadhi. It turned out very yummy. It is best had with jeera rice, plain biryani, pulao, plain steamed rice, naan, tandoori roti or chapati. 

Chicken Pakora - 

• 1 cup boneless chicken, boiled & shredded
• 2-3 tbsp. besan (gram flour)
• 1 onion, chopped
• 2 tbsp. oil
• 1" ginger, finely chopped
• 1-2 green chilies, chopped
• 2 tbsp. coriander roots, chopped
• 1 tbsp. coriander leaves, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/4 tsp. red chili flakes
• 1 tsp. garam masala powder
• 1/4 tsp. baking soda
• oil to deep fry

Method - 

          In a bowl, mix together all the ingredients (except oil to deep fry). Add little water and knead into a dough.

          Form small balls out of it and deep fry them in hot oil in batches till golden in colour. Drain on a kitchen towel.

Kadhi - 

• 1/2 cup yoghurt
• 2 tbsp. besan (gram flour)
• 3 cups water
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1 tsp. kasuri methi, crushed

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/4 tsp. fenugreek seeds
• pinch of asafoetida
• 1 sprig curry leaves

           In a bowl, whisk together all the ingredients mentioned under 'Kadhi'. Heat oil in a pan and temper with the mustard seeds, fenugreek seeds, asafoetida and curry leaves.

          Sauté for a few seconds. Add the yoghurt mix and the chicken balls. Gently simmer till  it reduces to the desired consistency.

          Relish it with plain steamed rice, plain biryani, pulao, jeera rice, naan, tandoori roti or chapatti.