Murgh Methi Kofta

Murgh Methi Kofta -

This recipe is a tricky one where it seems that you might need to do a lot of work but trust me, nothing like that. It's very simple and easy to prepare and amazingly delicious to taste.

Ingredients:

Chicken, minced - 250 grams
Dried fenugreek leaves (kasoori methi), roasted and powdered - 2 1/2 tablespoons + to sprinkle
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
Cashew nuts, soaked - 5-6
Salt - to taste
Turmeric powder - 1/4 teaspoon
Coriander powder - 1 tablespoon
Red chilli powder - 1 teaspoon
Cashew nut paste - 2 tablespoons
Yogurt - 1/2 cup
Red capsicum, thin strips - a few

Method:

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.
Meanwhile chop green chillies, ginger, garlic, chicken, cashew-nuts and salt in a chopper till fine. Add 1 tsp dried fenugreek leaves and chop again. Transfer the mixture into a bowl.
Add turmeric powder, coriander powder, red chilli powder to the pan and mix. Add cashew-nut 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.
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.
Transfer into serving bowl, sprinkle some dried fenugreek powder, garnish with thin strips of red capsicum and serve hot.