It’s Friday!!! It is grey, it is gloomy and there is not a spot of sunshine, but I will take it anyway :D
And this is a very special Friday too… I am co-hosting Friday Fiesta today!! Hooray, hooray, hooray… What is Friday Fiesta, you ask?
Why, it’s only THE MOST FUN VIRTUAL WEEKLY PARTY EVER!!! If I was better at poetry, I would insert a rhyme or two here, but I’m not gonna torture you with that today :D
The hostess with the most-est Angie, The Novice Gardener (ha! she is anything but!!) has made this virtual potluck into a warm, inviting soiree, which explodes with fabulous flavors and clever creations each week.
And the party goers are nice and friendly, they don’t bite, promise! If you are new to blogging or even looking to make wonderful, encouraging, supportive friends, come and join us at this week’s fiesta.
And guess what? Prudy is gonna be my co-host today!! Do you know Prudy? Well you should! Take a look at her awesome blog and try not to drool all over the keyboard :D
Head on over to Angie’s now! What are you waiting for? Oh right, what am I bringing along today? Can’t come empty-handed to the fab fiesta, can I?
I am bringing something that to me celebrates the best part about blogging. Collaborating and learning from other bloggers :) A few weeks ago, Anjana (another awesome Friday Fiesta buddy) posted her droolicious Chicken Meatball Curry. I finally managed to pull my eyes away from the screen and stopped salivating, but I knew I had to make this gorgeous curry soon!
Imagine soft, succulent, flavorful little meatballs in a fragrant, lightly spiced, velvety tomato gravy… The meatballs themselves make fabulous appetizers (don’t ask how I know!).
I ended up making it two times in one week, with a few teensy changes. It really was THAT GOOD!! The first time I made it was for my friends, an Italian and a Swede, who had come to dinner. The Italian in particular sweats at the slightest amount of heat, but he quite enjoyed this wonderful, mellow curry.
The second time was for my husband’s birthday feast. You know, the one where we ended the meal with this luscious White Chocolate Mousse :D
Well, here’s the recipe for this fabulous Curry. See you at Angie’s soon!
Murgh Kofta Curry
For the chicken meatballs or kofta:
400 grams minced Chicken
1/2 of a small Onion, finely chopped
2 teaspoons Ginger and Garlic paste
1/2 teaspoon Kasuri Methi (dried fenugreek leaves, you can also use Cilantro leaves instead)
1 teaspoon Garam Masala powder
1 teaspoon Salt
1 large Potato boiled and grated
Oil – for brushing
For the curry:
3 tablespoons Oil
Whole spices – 1 inch cinnamon stick, 3 cloves, 2 cardamom pods, 1 dried bay leaf
1 large Onion, ground to a paste
1 tablespoon Ginger and Garlic paste
400 ml Tomato Passata (you can also use pureed tomatoes instead,, I just love the color and smoothness passata imparts)
A small bunch Cilantro, chopped
1/2 teaspoon Turmeric powder
1 teaspoon Red chili powder
2 teaspoons Coriander powder
1/2 teaspoon Garam masala powder
1/4 cup Yogurt, lightly whipped
2 cups Water
Salt – as per taste
In a mixing bowl, combine all the ingredients for kofta and mix well. Cover and let it sit in the refrigerator while you pre-heat the oven.
Pre-heat the oven to 400 F / 200 C and line a baking sheet with foil. Lightly brush the foil with oil.
Make small balls with the kofta mixture and place on the baking sheet.
You should get 20-25 balls, depending on how you roll them.
Make them slightly flattened at the top so that they cook evenly in the oven.
Brush the tops of each meatball lightly with oil.
Bake for 20-25 minutes or till done.
Remove and cool the kofta balls while you prepare the sauce/curry.
The meatballs can be prepared one or two days in advance and refrigerated.
Alternately, the kofta can be deep-fried in hot oil.
In a large, wide pan, heat the oil. Add the bay leaf, cinnamon stick and coarsely ground cloves and cardamom.
When they sputter and turn aromatic, add the onions and saute till they turn golden brown.
Now add the ginger-garlic paste and saute till the raw smell is gone.
Add the masala powders and saute on a low flame for a minute, taking care they don’t burn.
Add the passata. Cook till the mixture is thickened and the oil starts to separate at the sides.
Now add some cilantro leaves (reserving a few for the final garnish) and mix well.
Turn the heat all the way down and slowly stream in the yogurt, stirring all the while. (If you do this on high heat, the yogurt may curdle.)
Add water and slowly bring to a boil on medium heat. Cook this gravy for 5-10 minutes or till it is thickened and season with salt.
Add the prepared kofta balls and simmer for 5 minutes. Garnish with fresh cilantro leaves and serve hot with rice or rotis.