Chicken Kofta With Paneer

                                                      Preparation Time : 45 minutes

Ingredients : 

. For the Koftas:
. Boneless chicken – 450 gms  (shimmed and cubed)
. Crushed garlic – 1 tsp
. Shredded ginger – 1 tsp
. Ground coriander – 1 ½ tsp
. Chili powder – 1 ½ tsp
. Ground fenugreek – 1 ½ tsp
. Turmeric powder – ¼ tsp
. Salt to taste
. Coriander leaves, chopped – 2 tbsp
. Chopped green chili – 2
. Water – 2 ½ cups
. Oil for frying

For the paneer mixture: 

. Onion sliced – 1 medium
. Red (bell) pepper – 1 (seeded and cut into stripes)
. Green (bell) pepper – 1 (seeded and cut into stripes)
. Paneer – 175 gms
. Corn – 175 gms
. Fresh mint sprigs
. Crushed dried red chili – 1 (optional)

Method : 

. Put all the kofta ingredients apart from the oil, into a medium pan. 

. Bring to a boil slowly, over medium heat, and cook until all the liquid has evaporated. 

. Remove from heat and leave to cool slightly. Put the mixture into a food 

  processor or blender and process for 2 minutes, stopping once 

  or twice to loosen the mixture with a spoon. 

. Scrape the mixture into a large mixing bowl, using a wooden spoon. 

  Taking a little of the mixture at a time, shape it into small balls, using your hands.

  You should be able to make about 12 koftas. 

. Heat the oil in a deep pan over high heat. 

  Reduce the heat slightly and drop the koftas carefully into the oil. Move 

  them around gently to ensure that they cook evenly. 

. When the koftas are lightly browned, remove them from oil with a slotted 

   spoon and drain on kitchen paper. Set aside. 

. Heat the oil still remaining in the pan, and flash fry all the ingredients for 

  the paneer mixture. This should take about 3 minutes over high heat. 

. Divide the paneer mixture evenly into between 6 individual serving pans. 

. Add 2 koftas to each serving and garnish with mint sprigs. Add the 

  crushed red chili if you like.