Besan and Chicken Kofta Curry

1.In a large mixing bowl, combine the shredded boiled chicken, besan, suji, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until the mixture holds together when pressed. If too dry, sprinkle a little water; if too wet, add a bit more besan.

2.Shape the mixture into small, bite-sized koftas (about 1 inch in diameter). Set aside on a plate.

3.Heat 1 tablespoon oil in a non-stick pan over medium heat. Add cumin seeds and let them splutter for a few seconds.

4.Add ginger-garlic paste and sauté for 1 minute until fragrant, without browning.

5.Pour in the pureed tomatoes, turmeric powder, red chili powder, malai boti masala, remaining salt, and black pepper. Cook the masala on medium heat for 7-8 minutes, stirring occasionally, until oil starts to separate from the mixture.

6.Add 1/2 cup water to the masala and bring it to a gentle simmer. Adjust salt and spice levels as needed.

7.In a separate pan, heat the remaining 1 tablespoon oil over medium heat. Carefully shallow fry the koftas until golden brown on all sides, about 3-4 minutes per batch. Remove and drain on paper towels.

8.Gently add the fried koftas to the simmering curry. Cover and cook for 5 minutes on low heat to allow flavors to meld and koftas to absorb the curry.

9.Turn off the heat and optionally stir in fresh cream for a richer texture.

10.Garnish with chopped fresh coriander leaves before serving.

11.Serve hot with steamed rice or Indian flatbreads like roti or naan.