INGREDIENTS Minced chicken 500 g Ginger paste 2 tbsp Garlic paste 2 tbsp Boiled onion paste 3/4 cup Tomato puree 1/2 cup Cashew nut paste 1/2 cup Red chilli powder 1 tsp Coriander powder 1 tbsp Fresh cream 1/2 cup Garam Masala powder 1/2 tsp Oil 3 tbsp Salt as per taste Black pepper powder 1/4 tsp Freshly chopped cilantro (coriander) 1 tbsp - Mixed spices (Garam Masala) - Dry roast equal amounts of whole cloves, cardamom, bay leaves and cinnamon sticks. Grind well and store in air-tight container for future use. METHOD 1. Mix the minced chicken with 1 tbsp each of ginger and garlic paste. Gradually add the chopped herbs, pepper powder, salt and mix thoroughly. Divide into 12 equal portions. Shape each portion into a ball (kofta). Keep the koftas aside. 2. Heat oil in a large skillet and add the boiled onion paste, sauté for few minutes until it turns pink.Add the remaining ginger and garlic paste and sauté for a minute. Add the coriander powder, chilli powder and stir well for a minute. 3. Add the tomato puree and cashew nut paste, continue to cook for 5 minutes on high flame stirring constantly. 4. Add one and half cups of water,bring to a boil. Add the koftas gradually and cook for about 10 minutes, stirring occasio nally. 5. Add the Garam Masala powder and salt according to taste. Let the curry simmer for 5 minutes. Stir in fresh cream. 6. Garnish with Cilantro and serve. Dipa's tip: - Make cashewnut paste by soaking cashewnuts in water for 30 minutes and grind to obtain a smooth paste. - Prepare Garam Masala in large quantities and store in air-tight containers to be used as a star ingredient to flavour many Indian Curries. - The cashewnut paste can be substituted by almond paste for a low calorie gravy. Dipanwita Ghosh (Dipa) is a self-proclaimed gastronomist, a gourmand who considers cooking a form of art. She nurses the firm conviction that the distinctive flavours of different vegetables, meat, poultry and sea-food can be enhanced by the delicate use of spices and condiments. She has travelled to various destinations across the globe and marvelled at the wide variety of local cuisine.
