Murgh Koftay ( Chicken Meatballs Curry )

Murgh Koftay ( Chicken Meatballs Curry ) ... Meatballs made with chicken mince and spices, cooked in a delicious yogurt based curry.


Murgh Koftay ( Chicken Meatballs Curry )
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Serves : 4 - 6


Ingredients :

For koftay / meatballs :

• 250 gm.  boneless chicken cubes or mince
• 1 large bread slice
• 1/2 tsp.  salt
• 1/2 tsp.  red chilli powder
• 1/4 tsp.  garam masala powder
• 1 tsp.  ginger garlic paste
• 1 small onion, finely chopped
• 1 green chilli, finely chopped
• 1 tbsp.  fresh coriander leaves, chopped

For Curry :

• 1/4 cup oil
• 250 gm.  onions, thinly sliced
• 250 gm.  yoghurt
• 1 tsp.  cumin seeds
• 1 tbsp.   ginger garlic paste
• 6 - 8 black pepper
• 4 - 5 cloves
• 2 large cardamom
• 2 - 3 small cardamom
• 2 inch piece cinnamon stick
• 1 tbsp.  coriander powder
• 1 to 1 1/2 tbsp.  red chillies powder
• 1/4 tsp.  turmeric powder
• Salt, to taste
• 1/2 tsp.  garam masala powder
• Pinch of each ( green cardamom, nutmeg & mace; ground )
• 2 tbsp.  fresh coriander leaves, chopped

Method :

• Add chicken in a food processor and pulse until fine grind.
• Remove crust from the bread slice, soak in enough water to just cover, then squeeze out any excess liquid.
• Add bread and remaining ingredients to chicken and pulse until well combined.
• Transfer to a bowl. With wet hands, shape meatballs mixture into medium sized balls ( about 8 - 10 ).
• Refrigerate until ready to use ( You can freeze them at this point for later use ). Meanwhile, prepare the curry for meatballs.
• Heat oil in a pan. Add sliced onion and fry on medium heat till light brown. Remove from oil and drain on absorbent paper.
• Combine yoghurt, cumin seeds and fried onions in a blender and blend to a smooth paste.
• Add ginger garlic paste, black pepper, cloves, cardamoms, cinnamon stick in the pan and fry for few seconds.
• Add coriander powder, red chillies powder, turmeric powder and salt. Stir and add the blended paste.
• Add water ( 1/2 cup or as required ) and cook, covered, on medium heat till water dries out and the curry leaves oil.
• Now add the prepared meatballs in a single layer over curry. Add 1/2 cup water.
• Cook on low heat, slightly covered, for about 15 minutes or until meatballs are cooked through. Do not stir meatballs with a spoon, just move the pan occasionally.
• Add enough water to make a thin gravy and bring to a boil. Sprinkle garam masala, cardamom, nutmeg & mace powder.
• Transfer to a serving bowl. Garnish with chopped coriander leaves.
• Serve hot with Naan / Chapati.

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Thank you for stopping by. Hope you enjoy the recipe!!!