Murgh Kofta – Rich chicken meat balls in a creamy tangy gravy

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Hello my Dear wonderful readers!!

Its the weekend and this time I have made some thing rich and indulgent for you. This dish is inspired from the famous Malai Kofta, which is a croquette made with paneer / cottage cheese and potatoes. It all started with the fact that I had a little white basmati rice left and I wasn’t sure what kind of gravy to prepare along with it. Now it might come as a surprise to you, but we usually serve red rice at home. I mean the fat grainy kind. So white basmati is like having refined sugar in our coffee ( we usually add palm sugar).

After last week festivities I also had some khoya left in the fridge. So I decided to go all out and make a rich, creamy indulgent curry to pair well with rice and a salad. The recipe is divided into two steps. First making the Kofta and then the curry. Just to give it an “imperial” feel, I wrapped the koftas in silver warq. That is totally optional.

Ingredients for the Kofta :-

  1. Chicken mince – 500 gms
  2. Onions – 1 cup ( chopped fine)
  3. Khoya – 200 gms
  4. Green Chillies – 3 medium (sliced)
  5. Ginger garlic Paste – 1 + 1/2 tbsp
  6. Chilli Powder – 1 tsp
  7. Garam Masala Powder – 1 tsp
  8. Besan / Gram Flour – 2 tbsp ( only if required)
  9. Oil – to deep fry + 2 tbsp
  10. Silver warq (optional)

 

Instructions :-

  1. In a heavy bottom pan, add the oil
  2. When the oil is hot, add the onions and ginger garlic paste. Fry till golden brown
  3. Then add the green chilies, chilli powder, garam masala powder and fry 1 min
  4. Add the chicken mince to the onion mixture and cook till all the water has dried out completely. Make sure you have all the water evaporated. Add salt according to taste
  5. Set aside to cook down
  6. In another bowl, slowly kneed the khoya till its nice and smooth
  7. Add to cooled chicken mixture into a blender jar and add the khoya
  8. Blend together for a nice thick paste
  9. Now grease your hand and make small lime size balls with the mixture. Add gram flour if you find that the mixture is not holding shape. But do not add too much as it will not taste that great
  10. Finally heat oil in a deep pan on medium. When the oil is hot, add the prepared chicken balls and fry till golden brown or slightly dark brown (that’s how we like it)
  11. Reserve on a paper towel to drain excess oil. Cover the balls with silver leaf at this stage ( optional)

 

Ingredients for the curry :-

  1. Onions – 2 cups
  2. Tomato – 1 cup
  3. Cardamom – 5
  4. Cinnamon – 1
  5. Bay Leaf – 1
  6. Oil – 2 tbsp
  7. Fresh Cream – 1/2 cup
  8. Turmeric – 1/2 tsp
  9. Chilli Powder – 1 tsp

Instructions :-

  1. Heat oil in a heavy bottom pan. When the oil is hot, add the cardamom, cinnamon and bay leaf
  2. Once the spices release their aroma, add the onions and fry till translucent
  3. Then add the tomato, turmeric and chilli powder. Season with salt according to taste
  4. Fry till the tomatoes are cooked well
  5. In a blender, puree the above mixture
  6. Now again reheat the same pan with the blended mixture. Add fresh cream and mix well to combine.
  7. When it begins to boil, add the chicken kofta and give it a mix without breaking the kofta
  8. Your Chicken Koftas are ready.
  9. This dish pairs well will simple hot rice , pappads and a salad or even chappati / naans

 

Keema Kofta – Mutton Meat Balls curried in a spicy tomato gravy

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acupcakeforlove

acupcakeforlove

acupcakeforlove

acupcakeforlove

 

My Dear Wonderful Friends

It’s been a while since I have had the time to sit down and write a decent entry into the blog. Simply cause I chose to spend more time with my little baby and I realized that I rather have the time now than repent later when he is old and doesn’t really want someone like me to play with him. I remember when I was younger and my mum and i would play together. She would be the “student” and I would be the “teacher”. I had a black slate with a red handle and scraps of chalk. We would learn the numbers and recite “A, B, C, D” at the top of our lungs. Slowly the “student” moved to the pot and plants at home and later my dad got me a bicycle and once I made other friends, my mum was never my play mate again. It’s ironic right? Today I am in the same role as my mother and some day I will not be his play mate ever and maybe it will break my heart, but playing and making friends with others his age is a big milestone and therefore it would still be a good thing. (Sigh..!! )

Ok so enough of the mushy stuff.  I am going to leave you with a nice meatball recipe and I hope you try it out some time.

Ingredients :-

For the meat balls :-

  1. Mutton Minced – 800 gms
  2. Ginger Garlic Paste – 4 tbsp
  3. Potatoes – 3 large sized – boiled and mashed
  4. Coriander Leaves – 2 cups (chopped fine)
  5. Salt – according to taste
  6. Oil – 3 tbsp
  7. Pepper Powder – 2 tsp
  8. Cumin Powder –1 tsp
  9. Chili Powder – 1 tsp
  10. Garam Masala Powder – 2 tsp
  11. Water – 3 tbsp

Instructions :-

  1. Line your baking pan with non stick baking paper. Set aside
  2. In a cooker, turn the flame to medium and heat oil
  3. Once the oil is hot, add the ginger garlic paste and fry till the raw smell is gone
  4. Then add the mutton, 1 cup of coriander leaves, 2 tsp salt, pepper powder, cumin powder, garam masala powder, chili powder and water
  5. Cover and cook for 3 – 4 whistles ( depends on the meat)
  6. Once the meat is cooked, open the cooker and turn up the heat. Let the water evaporate. Remember to stir every now and then
  7. After the water has evapotared and the meat is nice and cooked, set aside to cool down
  8. During that time, in a large bowl combine the coriander leaves with the potatoes and mix well.  Season with a little salt
  9. Now mix the cooled mutton mince with the potatoes and make small balls and arrange in the prepared baking tray
  10. After all the meat has been arranged on the tray brush lightly with some oil ( this is optional)
  11. Put the meat balls in the fridge for 20 mins while you pre heat your oven to 180
  12. Bake the meat balls for 30 mins or till you see them turn nice and golden brown

Ingredients for the gravy

  1. Oil – 3 tbsp
  2. Bay Leaf – 1 large leaf
  3. Cardamom – 3
  4. Cinnamon Stick – 1 ( around 10 cm long)
  5. Cloves – 4
  6. Ginger garlic paste – 2 tbsp
  7. Onion – ½ cup ( chopped fine)
  8. Tomato – 2 cups ( chopped fine)
  9. Chili Powder – 2 tbsp ( adjust according to taste)
  10. Cashew Nuts – 1 cup
  11. Water – enough to soak the cashewnuts
  12. Pumpkin Seeds – 1 tsp
  13. Fresh Cream – 2 tbsp ( optional)

Instructions :-

  1. Heat a cup of water in the microwave and drop the cashewnuts to soften
  2. Heat oil in a heavy bottom pan
  3. When the oil is hot, add the bay leaf, cardamom, cinnamon, cloves
  4. Then add the ginger garlic paste and the onion
  5. Fry till the onions are translucent. Do not brown them
  6. Then add the chilli powder and fry till the tomatoes are nice and soft
  7. Turn the flame off the let the mixture cool
  8. Now blend the mixture to form a nice smooth paste
  9. Transfer the puree back into the heavy bottom pan and simmer on low
  10. Blend the softened cashewnuts to for a nice silky paste ( use water if required)
  11. Once the tomato mixture has reached a simmer, pour in the cashew mixture and give it a nice stir
  12. Cook till the mixture thickens

Assembling the Dish

  1. Just before you serve the dish, drop the baked meat balls into the curry
  2. Sprinkle roasted pumpkin seeds and pour cream over the top ( optional)
  3. Serve with hot rotis or rice