How to make Murgh Methi Kofta -
Kasoori methi makes these chicken kofta absolutely heavenly.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Chicken (चिकन), Dried Fenugreek leaves
Cuisine : Punjabi
Course : Main Course Chicken
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For more recipes related to Murgh Methi Kofta checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Butter Chicken - SK Khazana Aioli Chicken Chicken in Mushroom Lemon Sauce Grilled Stuffed Chicken Breast
Murgh Methi Kofta Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Murgh Methi Kofta Recipe
Chicken minced 250 grams
Dried Fenugreek leaves roasted and powdered 2 1/2 tabl
Oil 2 tablespoons
Bay leaf 1
Cinnamon 1 inch stick
Cumin seeds 1/2 teaspoon
Onions grated 2 medium
Green chillies 2
Ginger roughly chopped 1 inch piece
Garlic roughly chopped 7-8 cloves
Cashewnuts soaked 5-6
Salt to taste
Turmeric powder 1/4 teaspoon
Coriander powder 1 tablespoon
Red chilli powder 1 teaspoon
Cashewnut paste 2 tablespoons
Yogurt 1/2 cup
Red capsicum thin strips a few
Method
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Transfer into serving bowl, sprinkle some dried fenugreek powder, garnish with thin strips of red capsicum and serve hot.
Nutrition Info
Calories : 1065 Kcal
Carbohydrates : 64.9 gm
Protein : 32.6 gm
Fat : 71.8 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
