Chicken Kofta Balls In Kashmiri Cashew Saffron Sauce Recipes

Steps:

• Preheat oven to 425°F. Pulse yellow onions and garlic in a food processor until very finely chopped.
• Heat oil in a large skillet over medium-high. Add chopped onion and garlic, season with 1/2 tsp. salt, and cook, stirring, until softened and lightly browned, 10-15 minutes. Add cumin, coriander, and red pepper and cook, stirring, until fragrant, 30-60 seconds. Scrape into a large bowl and let cool slightly.
• Wipe out food processor and add parsley and mint. Pulse until finely chopped, then transfer to bowl with onion mixture. Add chicken and remaining 1 1/2 tsp. salt to bowl with onion mixture. Mix with your hands to combine, but do not overwork. Divide into 16 equal portions (about 1/3 cup per kofta). Shape into 3 1/2x2" "footballs" with tapered ends.
• Arrange patties on a rimmed baking sheet and roast, flipping halfway through, until chicken is cooked through and an instant-read thermometer inserted into the center registers 165°F, about 8 minutes per side.
• Do Ahead
• Kofta can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months.

Steps:

• 1. In a small bowl, soak the saffron threads in the cream about 30 minutes, or until needed.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cloves, cinnamon, and asafoetida, then add the lamb, fennel, cayenne pepper, ginger, and salt. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, and cook over medium-high heat, stirring, until all the yogurt is absorbed and the meat starts to brown, 15 to 20 minutes.3. Reduce the heat to medium and continue to cook, adding a tablespoon of water every time the meat gets sticks to the bottom of the pan, until the meat is well-browned, about 20 minutes.4. Add the water and cook over medium-high heat, stirring, until the meat is fork-tender, the sauce is thick and almost clinging to the pieces, and all the oil has separated to the sides, 10 to 15 minutes. (If the meat is not tender, add about 1/2 cup more water, cover the pan, and simmer on low heat until soft.) Spoon out all the excess oil, transfer to a serving dish, add the saffron-cream, and swirl lightly to mix, with parts of it visible as a garnish. Sprinkle the garam masala on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• EGGS(see INFORMATION AND SPECIAL TECHNIQUES: __Eggs)SCRAMBLED EGGS (see INFORMATION AND SPECIAL TECHNIQUES: __Scrambled Eggs) Scrambled Eggs with Onions Scrambled Eggs with Crumbled Paneer Cheese Parsi Scrambled Eggs with CornOMELETS Parsi Omelet with Tamarind Spicy Omelet with Ground Masala Mashed Potato Omelet Stuffed Omelets Spicy Green Chutney Omelet Filling Tomato and Paneer Cheese Omelet Filling Oven-Roasted Vegetable Omelet Filling Ground Meat Omelet FillingFRENCH TOAST Savory Indian-Style French Toast Stuffed Green Chutney French ToastCHICKEN(see INFORMATION AND SPECIAL TECHNIQUES: __Chicken)EGG CURRIES Spicy North Indian Egg Curry Kerala Egg and Potato Curry with Coconut Milk Goan Egg-Drop Curry with Coconut and TamarindGRILLED AND DRY-COOKED CHICKEN AND TURKEY DISHES Grilled Tandoori Chicken Griddle-Fried Chicken Skewers with Mango-Ginger Sauce Oven-Roasted Yogurt-Marinated Chicken Pan-Cooked Onion Chicken Mint-Cilantro Chicken Pan-Cooked Chile-Chicken Thighs Tamarind Chicken Ginger Chicken with Citrus Juices Peach and Tomato Chicken Coriander and Apple Chicken Diced Chicken with Cumin and Red Bell Peppers Chickpea Masala Chicken Roasted Turkey with Indian FlavorsCHICKEN DISHES WITH GREENS Spicy Green Masala Chicken Traditional Indian Chicken with Spinach Chicken Tenders with Sautéed Spinach Hyderabadi Fenugreek Chicken Punjabi Fenugreek Chicken Cilantro Chicken Drumsticks in a WokCHICKEN CURRIES Basic Chicken Curry Chicken Curry with Chopped Onions and Tomatoes Chicken Curry with Dry-Roasted Spices Chicken in Fried Masala Curry Saffron Chicken Curry with Dry-Roasted Almonds Cashew and Poppy Seed Chicken Curry South Indian Coconut Chicken Curry Almond Chicken in Coconut Milk Sauce Grilled Chicken in Spicy Sauce Butter Chicken Curry Chicken and Cracked-Wheat Curry Goan-Style Spicy Chicken CurryYOGURT CHICKEN CURRIES Yogurt Chicken Curry with Caramelized Onions Fragrant Chicken Curry with Coconut and Sesame Seeds Hyderabadi Chicken Curry Baked Yogurt-Mint Chicken Curry Chicken Tenders in Creamy White Sauce Parsi Peanut Chicken Nirmala's Sindhi Chicken CurryGROUND CHICKEN CURRIES Soft-Cooked Ground Chicken with Cardamom Seeds Diced Chicken with Pomegranate Seeds Chicken Kofta Balls in Kashmiri Cashew-Saffron SauceMEAT(see INFORMATION AND SPECIAL TECHNIQUES: __Meat)CLASSIC LAMB CURRIES Basic Pan-Roasted Lamb Curry Classic Marinated Lamb Curry Curried Lamb with Whole Spices Lamb Curry with Pickling Spices Marinated Lamb Shanks Curry with Potatoes Rita's Mutton Curry Mughlai Lamb Curry with Cashews and Coconut Milk Mughlai Pot-Roasted Lamb with Almonds and Poppy Seeds Sunil's Kashmiri Pot-Roasted Lamb with Dried GingerLAMB AND GRAIN CURRIES Parsi Lamb Curry Punjabi Split Chickpeas and Lamb Curry Hyderabadi Mashed Lamb and Cracked-Wheat Hyderabadi Lamb with Mixed LegumesLAMB CHOP AND CUTLET DISHES Fragrant Lamb Chops in Yogurt Curry Mughlai Lamb Chop Curry with Almond and Poppy Seeds Parsi Lamb Chops Curry Milk-Simmered Rib Chops Milk-Simmered, Batter-Fried Lamb Rib Chops Citrus-Glazed Lamb Loin Chops Pan-Sautéed Lamb Chops with Rosemary Sautéed Lamb Cutlets with FenugreekWHOLE LEG OF LAMB AND RACK OF LAMB Pot-Roasted Leg of Lamb Hyderabadi Spicy Leg of Lamb Raan with Screwpine Essence Spinach-Stuffed Honey-Roasted Boneless Leg of Lamb Grilled Butterflied Leg of Lamb Spicy Rack of Baby Lamb My California-Style Rack of Baby LambGROUND MEAT AND MEAT BALLS (Keema and Kofta) Ground Meat with Potato Wedges Ground Meat with Red Lentils Ground Meat with Spinach and Coconut Milk Ground Meat with Nuts and Raisins Spicy Meat Balls Stuffed Meat Balls in Yogurt-Cream Sauce Egg-Stuffed Meat Balls in Yogurt-Cream Sauce Kashmiri Hand-Pressed Meat Rolls in Curry Sauce Ground Meat Rolls in Spicy Buttermilk Sauce Kashmiri Meat Balls in Red Paprika Sauce Yogurt-Braised Meat BallsREGIONAL MEAT SPECIALTIES Kerala Lamb Chile-Fry with Vinegar Kerala Lamb Curry with Coconut Milk Coorgi Potk Curry Spicy Goa-Style Lamb Curry Spicy Goa-Style Pork Curry Rosita's Goan Pork Curry Goan Beef Curry Kashmiri Slow-Cooked Spicy-Lamb Curry Kashmiri Lamb Curry with Saffron Kashmiri Lamb Curry with Turnips Flattened Lamb Strips in Fragrant Yogurt Curry Stuffed Rolled Lamb Strips in Spicy Cream Sauce Meat Broth Lamb CurryFISH AND SHELLFISH(see INFORMATION AND SPECIAL TECHNIQUES: __Fish and Shellfish)SHRIMP DISHES Pan-Fried Shrimp Spicy Grilled Shrimp Cochin Coconut Shrimp with Tomatoes Marinated Shrimp with Green Mangoes and Bell Peppers Kerala Shrimp Chile-Fry Butterflied Sesame Shrimp Tangy Shrimp with Fresh Mint Leaves Coconut Chutney ShrimpSEAFOOD CURRIES Spicy Goan Shrimp Curry Shrimp Curry with Chayote Naina's Crab CurryFRIED, GRILLED, AND BAKED FISH Sohini's Fast and Easy Indian Tuna Vinegar-Poached Fish with Fresh Curry Leaves Grilled Sea Bass Broiled Indian Swordfish Steaks Basic Southern Indian Fried Fish Pan- Fried Whole Fish with Tomatoes and Kokum Pan-Fried Fish Fillets with Ajwain Seeds Pan-Fried Sea-Bass with Cilantro-Yogurt Sauce Blackened Garam Masala FishFISH CURRIES Basic Fish Curry Pan-Fried Halibut in Yogurt-Cashew Curry Fish with Bengali 5-Spices Fish with Ground Mustard Seeds Cochin Masala Fish with Pearl Onions Sohini's Fish Curry with Dried Coconut Malabar Fish Curry with Kokum and Coconut Milk Spicy Fish Curry with Coconut Sauce Goan Fish Curry with Coconut Milk and Tamarind Hyderabadi Fish Curry with Sesame Seeds and Tamarind Fish with Bell Peppers and OnionsFrom "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1. To make the kofta balls: Place the almonds, ginger, cilantro, 2 tsp. fennel seeds, 1 teaspoon garam masala, black pepper, and cardamom seeds in a medium skillet and dry-roast, stirring and shaking the skillet, over moderate heat until fragrant, about 2 minutes. Let cool, transfer to a food processor, and process until finely ground.2. Add the chicken and 1/2 teaspoon salt and process until minced. Add the egg and process once again. Remove to a bowl and divide the mixture into 25 equal but unevenly shaped balls. Refrigerate at least 30 minutes and up to 2 hours.3: To make the sauce: In a clean food processor, process together the cashews, ginger, garlic, green chili peppers, 1 teaspoon garam masala, and saffron until minced. Add the milk and process again to make a smooth paste.4. Heat the oil in a large nonstick wok or saucepan over medium heat and cook the bay leaves and cinnamon about 30 seconds. Add the cashew paste and cook over medium heat, stirring, until golden, about 5 minutes.5. Add the tomatoes, increase the heat to medium-high, and cook, stirring, until all the juices evaporate and traces of oil are visible on the sides, about 7 minutes. Add the water and the remaining 1/2 teaspoon salt, and cook, stirring, over high heat until the sauce comes to a boil. Reduce the heat to medium-low and simmer about 10 minutes.6. Add the chicken kofta balls and simmer about 20 minutes, adding the lemon juice, cilantro, and 1 tsp. ground fennel during the last 5 minutes of cooking. Transfer to a serving dish, garnish with the reserved cilantro and garam masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.