Paneer Chicken kofta

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Paneer Chicken kofta - A typical Punjabi style of preparation of chicken with paneer and kofta.

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Date Added:	October 12, 2009	Season:	Every Day
Category:	Chicken	Prep. Method:	Other
Calories:		Dish Type:	Non Veg
Serves:	45	Cuisine:	Punjabi
Prep. Time:	40 mins

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Paneer Chicken kofta - Ingredients:

Boneless chicken 450 gm (shimmed
and cubed)
Crushed garlic 1 tsp
Shredded ginger 1 tsp
Ground coriander 1 ½ tsp
Chili powder 1 ½ tsp
Ground fenugreek 1 ½ tsp
Turmeric powder ¼ tsp
Salt to taste
Chopped coriander leaves 2 tbsp
Chopped green chili 2
Water 2 ½ cups
Oil for frying

For the paneer mixture:

Onion sliced 1 medium
Red (bell) pepper 1 (seeded and cut into stripes)
Green (bell) pepper 1 (seeded and cut into stripes)
Paneer 175 gm
Corn 175 gm
Fresh mint sprigs
Crushed dried red chili 1 (optional)

Paneer Chicken kofta - Directions:

Put all the kofta ingredients apart from the oil, into a medium pan.
Bring to a boil slowly, over medium heat, and cook until all the liquid has evaporated.
Remove from heat and leave to cool slightly. Put the mixture into a food processor or blender and process for 2 minutes, stopping once or twice to loosen the mixture with a spoon.
Scrape the mixture into a large mixing bowl, using a wooden spoon.
Taking a little of the mixture at a time,shape it into small balls, using your hands.
You should be able to make about 12 koftas.
Heat the oil in a deep pan over high heat. Reduce the heat
slightly and drop the koftas carefully into the oil. Move
them around gently to ensure that they cook evenly.
When the koftas are lightly browned, remove them from oil
with a slotted spoon and drain on kitchen paper. Set aside.
Heat the oil still remaining in the pan, and flash fry all the ingredients for the paneer mixture.
This should take about 3 minutes over high heat.
Divide the paneer mixture evenly into between 6 individual serving pans.
Add 2 koftas to each serving and garnish with mint sprigs. Add the crushed red chili if you
like.

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