Koftay by @samsweetandspicetreats

45 min
Medium

4 servings

🐔

910 g

Chicken Tenders

🫚

5 ml

Ginger Garlic Paste

🧅

70 g

Onion

🌿

16 g

Cilantro

🌶️

20 g

Green Chillis

🫗

300 ml

Oil

🧂

12 g

Salt

🌶️

5 g

Red Chili Powder

🟤

4 g

Coriander Powder

✨

2 g

Garam Masala Powder

🫘

24 g

Roasted Gram Flour

🥣

240 ml

Yogurt

🧅

75 g

Fried Onions

🍅

250 g

Tomatoes

🧂

Salt

🌶️

1 tsp

Red Chili Powder

🌿

1 tsp

Coriander Powder

🌿

0.5 tsp

Garam Masala

🟡

1.5 g

Turmeric Powder

🛢️

1 cup

Oil

🧄

1 tbsp

Ginger Garlic Paste

💧

480 ml

Water

Preparation Steps

  1. Step 1/19

    Roughly chop the small onion, 1 cup cilantro, and 2 green chilies.

    onion
    cilantro
    green chili
    🔪knife
    🪵cutting board
    🥛measuring cup

  2. Step 2/19

    Add the 2 lb chicken tenders, chopped onion, cilantro, and green chilies to the food processor.

    chicken tenders
    onion
    cilantro
    green chili

  3. Step 3/19

    Add 1 tsp ginger garlic paste, 1 tsp salt, 1 tsp red chili powder, 1 tsp coriander powder, 1/2 tsp garam masala, and 3 tbsp roasted gram flour.

    ginger garlic paste
    salt
    red chili powder
    coriander powder
    garam masala
    roasted gram flour
    🥄measuring spoons

  4. Step 4/19

    Blend the chicken mixture until finely ground and evenly combined.

    chicken tenders

  5. Step 5/19

    Shape the chicken mixture into approximately 18 to 24 equal meatballs.

    chicken tenders
    🥣mixing bowl

  6. Step 6/19

    Add 1 cup plain yogurt, 1/2 cup fried onions, and 2 tomatoes to the food processor.

    plain yogurt
    fried onions
    tomatoes
    🥛measuring cup

  7. Step 7/19

    Blend the yogurt mixture into a smooth sauce and set it aside.

    plain yogurt
    fried onions
    tomatoes
    🥣mixing bowl

  8. Step 8/19

    Heat 1 cup vegetable oil in a deep pot over medium heat.

    vegetable oil
    🥛measuring cup

  9. Step 9/19

    Add 1 tbsp ginger garlic paste and cook it for 1 minute until fragrant.

    ginger garlic paste
    🥄measuring spoons
    🥄wooden spoon

  10. Step 10/19

    Stir in 1 tsp red chili powder, 1 tsp coriander powder, 1/2 tsp garam masala, 1/2 tsp turmeric powder, and salt to taste.

    red chili powder
    coriander powder
    garam masala
    turmeric powder
    salt
    🥄measuring spoons
    🥄wooden spoon

  11. Step 11/19

    Fry the spices for 30 seconds, stirring continuously to prevent burning.

    🥄wooden spoon

  12. Step 12/19

    Pour in the blended yogurt sauce and stir until combined.

    plain yogurt
    fried onions
    tomatoes
    🥄wooden spoon

  13. Step 13/19

    Fry the sauce over medium heat for about 5 to 7 minutes until the oil separates at the edges.

    vegetable oil
    🥄wooden spoon

  14. Step 14/19

    Add 2 cups water and bring the curry sauce to a boil.

    water
    🥛measuring cup
    🥄wooden spoon

  15. Step 15/19

    Gently lower the chicken meatballs into the boiling sauce in a single layer where possible.

    chicken tenders
    🥄serving spoon

  16. Step 16/19

    Cook the meatballs uncovered over high heat for 4 to 5 minutes.

    chicken tenders

  17. Step 17/19

    Cover the pot and simmer over low heat for 15 to 20 minutes until the chicken is cooked through.

    chicken tenders

  18. Step 18/19

    Slice the remaining green chili and chop additional cilantro for garnish.

    green chili
    cilantro
    🔪knife
    🪵cutting board

  19. Step 19/19

    Garnish the cooked koftay curry with green chili and cilantro before serving hot.

    green chili
    cilantro
    🥄serving spoon

Composition

Ingredients

Types

Meat, Condiment, Aromatics, Vegetables, Herbs, Seasonings, Spices, Legumes, Flour, Liquids

Ingredients

Chicken tenders, Ginger garlic paste, Onion, Cilantro, Green chillis, Oil, Salt, Red chili powder, Coriander powder, Garam masala powder, Roasted gram flour, Yogurt, Fried onions, Tomatoes, Garam masala, Turmeric powder, Water

Allergens

to inform

Dietetics

Dietary regimen

High Protein, Gluten Free, Low Carb

Calories

490 kcal

Macro nutrients

Protein: 43g, Carbohydrates: 15g, Fat: 29g, Fiber: 3g, Sugar: 7g

Nutritional Information

Minerals

Sodium: 890mg, Potassium: 620mg, Calcium: 150mg, Iron: 2.7mg

Vitamins

Vitamin A: 110mcg, Vitamin C: 18mg, Vitamin B12: 0.6mcg, Vitamin B6: 0.8mg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

19 steps

Equipments

Utensils

measuring spoons, measuring cup, knife, cutting board, mixing bowl, wooden spoon, serving spoon

Appliances

food processor, stovetop

Type

Type

Type Of Dish

Main Course, Curry

Occasions

Lunch, Dinner, Weeknight Meal, Family Meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Tender, Juicy, Creamy, Thick, Velvety

Flavors

Spicy, Savory, Aromatic, Tangy, Rich, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 1 hour if ambient temperature exceeds 32°C / 90°F), fridge : 3 to 4 days (Cool within 2 hours,Store in an airtight container at or below 4°C / 40°F,Reheat until piping hot), freezer : 2 to 3 months (Freeze in an airtight freezer-safe container,Thaw overnight in the refrigerator before reheating)