RECIPE:
Marinade –
1. Cut an onion into medium slices.
2. Pour 1 tablespoon of oil in a pan, bring it to heat and add the onions in the pan. Sauté them in the pan until they are golden brown in color.
3. Take the onions in a blending jar and blend them to make a coarse paste. Keep it aside for now.
4. Add a cup of cilantro leaves in a same pan, sauté them for a minute. Now add the cilantro in the same blender and blend it with the onions. Just give small whisks and do not blend for a longer time as we do not want the cilantros to blend in completely. The cilantros should be visible and should offer the taste while we take the bite of the kebabs.
5. Pour the blend in a big bowl, add ginger and garlic paste, teaspoon of cumin, garam masala, ground coriander powder from seeds, fennel seeds, salt, mint, teaspoon of vegetable, minced chicken meat into the bowl and mix them together properly.
6. Marinate this mix for 2 hours.


Tunde Kebab or Kofta –
1. Take out the marinated chicken.
2. Add corn flour as a binding agent in it and mix with the chicken. This is just to ensure your kebabs do not break.
3. Optional Step – You can add crushed nuts like cashew, almonds and raisins to this mix.
4. Take a baking tray and spray a little oil in its surface, use your hands or a brush to spread the oil evenly on the tray. Pre Heat the oven to 350 degrees in bake mode.
5. Take a fistful of the chicken mix and use your hands to turn them into cylindrical koftas with round edges and place them in a tray. You can size them about 2 to 2.5 inches, you can also make round balls, but I prefer the cylindrical ones.
6. Place the tray in the oven and start baking. Bake them for 15 minutes and take them out. They should be ready now. Keep them aside.

Korma –
1. Take a wok or vessel and add 1 tablespoon of ghee and 3 teaspoons of oil in it, bring it to heat.
2. Add the cardamom pods, cloves, cinnamon stick, cumin seeds, ½ teaspoon of coriander seeds and black cardamom in the wok. Sauté the mix for a minute in medium heat.
3. Take an onion, chop it into small slices, and throw them into the wok. Fry the onions until they become golden brown in color.
4. Add fresh grated ginger, garlic and chilis in the wok and continue sautéing for 5 more minutes.
5. Add garam masala, turmeric, and cumin powder in the wok. Optionally, you can also add a teaspoon of chicken masala into it which is readily available in all stores these days as that helps with the taste. Continue to sauté for 3 more minutes.
6. Add 6 cashew nuts and turn off the stove, let it cool for a bit.
7. Pour the mix into a blending jar, add salt to taste and blend them together into a thick paste and keep it aside.
8. Add shredded coconut in the same wok with the left-over oil and fry or dry roast them.
9. Once all the coconut shreds start to turn brown in color or starts emitting fried coconutty flavor, turn off the stove.
10. Add the coconut into another blending jar, add cream and coconut milk in it and blend them together. Keep this coconut white paste aside.
11. Now add a tablespoon of ghee into the wok/vessel and add a bay leaf to it. Heat the work for a minute.
12. Pour the thick paste from step 7 and the coconut paste from step 10 in the wok and mix them together. Stir in medium heat to get consistency in the gravy. Once the gravy looks consistent, add the kofta or kebabs in the gravy and cook in low heat for about 5 minutes.
14. Garnish with fresh cilantro leaves, turn off the stove. Your dish is ready and can be served hot.