Chicken Kofta
Cheese-Stuffed Kofta
Zero Oil
Intermediate
For 4 people

About Zero Oil Cheesy Chicken Kofta


These cheese-stuffed chicken koftas cooked in a flavourful onion-tomato gravy are a guilt-free spin on a decadent dish. Skipping the deep-frying makes them a healthier treat without losing any of the taste. The little surprise of gooey cheese at the centre is sure to please kids and adults alike!

 

Ingredients

  • For the Cheese Preparation:

  • Cheese cubes

    200 g
  • Black salt

    ½ tsp
  • Sunrise Chaat Masala

    ½ tsp
  • For the Paneer and Khoya Dough:

  • Paneer (grated)

    100 g
  • Khoya (grated)

    100 g
  • Sugar

    2 tsp
  • For the Chicken Marinade:

  • Coriander leaves (chopped)

    20 g
  • Green chillies (chopped)

    2
  • Mint leaves (chopped)

    20 g
  • Parsley leaves (chopped)

    20 g
  • Garlic cloves (minced)

    2
  • Onion (finely chopped)

    1 small
  • For the Chicken Mixture:

  • Boneless chicken (minced)

    500 g
  • Sunrise Chicken Curry Masala

    1 tsp
  • Sunrise Haldi Powder

    ½ tsp
  • Sunrise Kashmiri Mirch Powder

    1 tsp
  • Salt

    1 tsp or to taste
  • For the Gravy:

  • Onions (finely chopped)

    2 medium
  • Tomatoes (finely chopped)

    3 medium
  • Ginger (grated)

    2 inches
  • Garlic (minced)

    3 cloves
  • Sugar

    1 tsp or to taste
  • Sunrise Haldi Powder

    1 tsp
  • Sunrise Kashmiri Mirch Powder

    1 tsp
  • Sunrise Chicken Curry Masala

    1 tsp
  • Sunrise Chaat Masala

    1 tsp
  • Tamarind chutney

    2 tbsp

Sunrise tip: For evenly sized and shaped kofta balls, use an ice cream scoop to portion out the chicken mixture and stuff the cheese-paneer centre. 


Steps

Step 1: Prep the Cheese

Time: 5 minutes

In a bowl, mix the cheese cubes with black salt and chaat masala until well coated. Set aside.


Step 2: Make the Paneer-Khoya Dough

Time: 5 minutes

In another bowl, mix the grated paneer and khoya. Add the sugar and knead into a smooth dough. Set aside.


Step 3: Prep the Chicken Marinade

Time: 5 minutes

In a blender, blitz together the coriander leaves, green chillies, mint leaves, parsley leaves, garlic and onion into a smooth paste.


Step 4: Prep the Chicken Mixture

Time: 5 minutes

In a large bowl, mix the chicken mince with the herb marinade paste. Add the Sunrise Chicken Curry Masala, Sunrise Haldi Powder, Sunrise Kashmiri Mirch Powder and salt. Mix thoroughly.


Step 5: Assemble the Koftas

Time: 15 minutes

Take a small portion of the paneer-khoya dough, flatten it on your palm and place a cheese cube in the centre. Wrap the dough around the cheese to seal it in.

Next, take a portion of the chicken mixture, flatten it on your palm and place the cheese-paneer ball in the centre. Wrap the chicken mixture around it to form a smooth kofta ball.

Repeat until all the cheese cubes are used up or the mixtures are finished.


Step 6: Cook the Koftas

Time: 10 minutes

Bring a large pot of water to a boil. Gently drop in the kofta balls, cover and let them cook for 4-5 minutes until their colour changes and they become firm. Remove with a slotted spoon and set aside.


Step 7: Make the Gravy

Time: 15 minutes

In a kadhai or deep pan, add the chopped onions with a pinch of salt. Cover and let them sweat until softened. Add the chopped tomatoes, grated ginger and minced garlic. Sauté for 2-3 minutes.

Season with sugar, Sunrise Haldi Powder, Sunrise Kashmiri Mirch Powder, Sunrise Chicken Curry Masala and Sunrise Chaat Masala. Mix well, cover and let the tomatoes break down.

Once the masala comes together as a thick gravy, add the tamarind chutney and mix.


Step 8: Finish the Dish

Time: 5 minutes

Gently place the cooked kofta balls into the gravy. Spoon some gravy over to coat them well. Cover and let simmer for 2-3 minutes for the flavours to meld.

Remove from heat and serve hot.


Goes Best With

  • Side Dish: Steamed basmati rice or garlic naan