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!
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.
Time: 5 minutes
In a bowl, mix the cheese cubes with black salt and chaat masala until well coated. Set aside.
Time: 5 minutes
In another bowl, mix the grated paneer and khoya. Add the sugar and knead into a smooth dough. Set aside.
Time: 5 minutes
In a blender, blitz together the coriander leaves, green chillies, mint leaves, parsley leaves, garlic and onion into a smooth paste.
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.
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.
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.
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.
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.
Side Dish: Steamed basmati rice or garlic naan