Murgh Methi Kofta

Ingredients list for Murgh Methi Kofta

• 250 grams Chicken minced
• 2 1/2 tabl Dried Fenugreek leaves roasted and powdered
• 2 tablespoons Oil
• 1 Bay leaf
• 1 inch stick Cinnamon
• 1/2 teaspoon Cumin seeds
• 2 medium Onions grated
• 2 Green chillies
• 1 inch piece Ginger roughly chopped
• 7-8 cloves Garlic roughly chopped
• 5-6 Cashewnuts soaked
• to taste Salt
• 1/4 teaspoon Turmeric powder
• 1 tablespoon Coriander powder
• 1 teaspoon Red chilli powder
• 2 tablespoons Cashewnut paste
• 1/2 cup Yogurt
• a few Red capsicum thin strips

Method

1. Heat oil in a non stick pan, add bay leaf, cinnamon, green cardamoms and cumin seeds and saute till fragrant. Add onions and saute till they become soft but not brown.
2. Meanwhile chop green chillies, ginger, garlic, chicken, cashewnuts and salt in a chopper till fine. Add 1 tsp dried fenugreek leaves and chop again. Transfer the mixture into a bowl.
3. Add turmeric powder, coriander powder, red chilli powder to the pan and mix. Add cashewnut paste and yogurt and mix well. Add 2 tbsps dried fenugreek leaves and enough water to get the desired consistency. Cover and cook for 2 minutes.
4. With dampened hands shape the chicken mixture into balls and add to the gravy. Add salt and mix. Cover and cook on low heat for 10-15 minutes or till both chicken and gravy are cooked.
5. Transfer into serving bowl, sprinkle some dried fenugreek powder, garnish with thin strips of red capsicum and serve hot.

Nutrition Info