Chicken Meatballs
Murgh Kofta Curry
Inspired by Kashmiri recipes, the combination of garlic, fresh coriander and garam masala gives this chicken mixture a lovely aroma as you are mixing it. I then lighten and enrich the mixture with the addition of a little double cream.
Ingredients:
2 green cardamom pods
3 garlic cloves
a handful of fresh coriander sprigs
500g minced chicken
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons garam masala
2 tablespoons double cream
sea salt
For the gravy
a large pinch of saffron threads
1 tablespoon warm water
fresh coriander leaves
6 cardamom pods
2 tablespoons vegetable oil
3 cloves
6 tablespoons Onion Paste (page 218)
1 lemon
Directions:
Bring a covered saucepan of water, large enough to hold 12 meatballs, to the boil and assemble all the ingredients and other equipment before you begin. You also need a
small bowl to infuse the saffron in, a pestle and mortar, a food processor fitted with a chopping blade, a mixing bowl, a small bowl of water, a slotted spoon, a large plate and a large sauté or frying pan with a lid.
Put the saffron and warm water for the gravy in the small bowl and set aside to infuse.
Use the pestle and mortar to finely crush the 2 cardamom pods, then set aside. Peel the garlic cloves and put them in the food processor. Rinse the fresh coriander, then roughly chop the leaves and stalks, add to the food processor and blitz until the garlic is finely chopped. Add the minced chicken, ground coriander, ground cumin, garam masala, cream and crushed cardamom pods and their seeds. Season with salt and process until blended, but still slightly coarse, scraping down the sides of the bowl as necessary.
Transfer the mixture to the mixing bowl. Use the bowl of water to wet your fingers and shape the chicken mixture into 12 equal meatballs.
Gently add the meatballs to the boiling water. Return the water to the boil and when the meatballs have risen to the surface, reduce the temperature to a simmer and poach for 5 minutes. Use the slotted spoon to transfer them to the plate, reserving the poaching liquid.
Meanwhile, to make the gravy, finely chop enough coriander leaves to make 2 tablespoons and lightly crush the 6 cardamom pods to loosen the seeds.
Heat the vegetable oil in the sauté pan over a medium-high heat. Add the cardamom pods and their seeds and the cloves and stir until they crackle. Add the onion paste and stir into the oil for 30 seconds. Add the saffron and its soaking liquid and 450ml of the meatball poaching water, and bring to the boil, stirring.
Reduce the heat, add the meatballs and stir until they are coated. Season with salt and leave to simmer for about 5 minutes.
While the mixture is simmering, squeeze 1½ tablespoons of lemon juice into the gravy to balance the flavours and stir in half the chopped coriander. Adjust the seasoning with salt, if necessary.
Divide the meatballs and sauce among 4 bowls and sprinkle with the remaining chopped coriander just before serving.
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