Murgi Keemar Jhal Koptakari (Ground Chicken Kofta)

Serves four to five people.

Kofta Ingredients:

• Ground chicken - 500 gm
• Plain yogurt - 2 tablespoons
• Ginger paste - 2 teaspoons
• Garlic paste - 2 teaspoons
• Garam masala powder (cinnamon, cardamom and cloves) - 2 teaspoons
• Black pepper powder - ½ teaspoon
• Ground turmeric - ½ teaspoon
• Chili powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Cumin powder - ½ teaspoon
• Salt - 1 teaspoon

Gravy Ingredients:

• Chopped onions - 2 cups
• Ginger paste - 2 teaspoons
• Garlic paste - 1 teaspoon
• Bay leaf - 1
• Cinnamon stick - 1
• Green chili - 5 to 6
• Plain yogurt - 2 tablespoons
• Chopped coriander - 2 tablespoons
• Fried cumin powder - 1 teaspoon
• Ghee - 2 teaspoons
• Sugar - 1 teaspoon
• Salt - as needed
• Oil - ¼ cup

Preparation:

• Clean and rinse the ground chicken.
• Marinate the chicken with all the kofta ingredients.
• Shape the chicken into round meatballs and keep aside.

• Heat oil in a pan and fry the onions lightly.
• Add in the ginger paste, garlic paste, cinnamon, bay leaf and salt.
• Beat the yogurt with a little bit of water and mix into the pan.
• Cook for a minute before adding 5 to 6 cups of water.
• Keep covered.

• Once the water starts boiling, slowly lower the meatballs into the pan.
• Stir gently and keep covered over high heat.

• After 10 minutes, gently stir the gravy again.
• Cover once more and cook over low heat.

• Once the meet looks cooked and the water dries up a little, add in the green chili and chopped coriander.

• As the gravy thickens, stir in the ghee and sugar.
• Garnish with fried cumin powder and turn off the heat.
• Serve hot with polao, roti, paratha or luchi.