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Ingredients
1 lb. skinless, boneless
chicken, coarsely chopped
1 clove garlic
1-inch piece ginger
root, minced
4 teaspoons garam masala
1/2 teaspoon ground
turmeric
2 tablespoons chopped
fresh cilantro
1/2 green bell pepper,
chopped coarsely
1/2 teaspoon salt
about 6 tablespoons oil
for frying (or more if needed)
1 jar lime pickle (for
garnish)
lime wedges (for
garnish)
Directions
Place chicken, garlic,
ginger root, garam masala, ground turmeric,
cilantro, bell pepper and salt in a food processor
or blender and process until the mixture is finely
chopped.
Form the mixture into 1
1/2-inch balls (may be formed into 1-inch balls for
appetizers). Heat oil in a large skillet or
wok and fry koftas in batches (place as many as will
fit into the skillet or wok, leaving enough room to
roll koftas around to cook on all sides) for 8-10 minutes,
turning occasionally to ensure they cook evenly.
(Note: Before removing first batch of cooked koftas
from skillet, it is always a good idea to cut into
one of the cooked koftas to ensure it has been
cooked all the way through. If it is not completely
cooked, return it to skillet and continue cooking
koftas until thoroughly cooked.) Lift koftas from oil with a slotted spoon and place
on paper towels to drain. (Note: If you are making
these koftas as appetizers, the smaller koftas will
cook more quickly. Check to see if a kofta is cooked
all the way through after about 5-7 minutes.)
To keep cooked koftas
warm while frying remaining koftas, place on a
baking sheet and cover with aluminum foil, then
place in a 200-degree oven.
Serve koftas hot with
lime pickle (or other sauce you prefer, such as
salsa verde) and garnish
with lime wedges. |
