Ingredients
Meatballs
- Chicken mince 1 kg
- green chili 1-2
- Onion 1 medium
- Garlic cloves 3
- Ginger 1 inch
- Egg 1/2
- Bread slices 1-2
- Salt to taste
- Turmeric powder 1/2 tsp
- kashmiri chili powder 1 tsp
- Dried fenugreek 2 tsp
- Cumin powder 1 tsp
Gravy
- Oil 1/2 cup
- Onion 1 big, sliced
- Ginger paste 1 tsp
- Garlic paste 1 tsp
- Tomatoes peeled 3, chopped
- Salt to taste
- Red chili powder to taste
- Turmeric powder 1/2 tsp
- Coriander powder 2 tsp
- Cumin powder 1/2 tsp
- Garam masala 1/2 tsp
- Thick tomato paste 1/4 cup (optional)
- Water as needed
- Fresh coriander for garnish
Preparation
- Meatball Marination: Add ginger, garlic, green chilies and onions to a chopper and chop coarsely. Do not make paste otherwise these vegetables will release moisture in the meatballs and break them while cooking.
- Take out the mixture in a bowl and add bread slices to the same chopper and grind into crumbs. Take out into the same bowl having onion mixture.
- To this bowl add chicken mince, salt, chili powder, egg, turmeric powder, cumin powder and fenugreek powder.
- Mix and allow to marinate for at least 1 hour in refrigerator.
- Gravy: Heat oil and add onions. Allow the onions to turn golden and add ginger and garlic paste. Sauté until aromatic.
- Add chopped tomatoes, cover and allow to cook until the oil separates from the gravy.
- Meanwhile, you can shape the meatballs.
- When the oil separates from the gravy add salt, red chili powder, turmeric powder, coriander powder, cumin powder, thick tomato paste and saute for 1 minute.
- Add thick tomato paste, water and mix. Add meatballs, cover and cook for 10-15 minutes or until the meatballs are fully cooked and oil rises to the top.
- Garnish with garam masala and fresh coriander.
- Enjoy!
Chicken “Motay Motay” Koftay Recipe
Ingredients
Ingredients for meatballs
- Chicken mince 1 kg
- green chili 1-2
- Onion 1 medium
- Garlic cloves 3
- Ginger 1 inch
- Egg 1/2
- Bread slices 1-2
- Salt to taste
- Turmeric powder 1/2 tsp
- kashmiri chili powder 1 tsp or red chili to make the meatballs spicy
- Dried fenugreek 2 tsp
- Cumin powder 1 tsp
Ingredients for Gravy
- Oil 1/2 cup
- Onion 1 big sliced
- Ginger paste 1 tsp
- Garlic paste 1 tsp
- Tomatoes peeled 3 chopped
- Salt to taste
- Red chili powder to taste
- Turmeric powder 1/2 tsp
- Coriander powder 2 tsp
- Cumin powder 1/2 tsp
- Garam masala 1/2 tsp
- Thick tomato paste 1/4 cup optional
- Water as needed
- Fresh coriander for garnish
Instructions
- Meatball Marination: Add ginger, garlic, green chilies and onions to a chopper and chop coarsely. Do not make paste otherwise these vegetables will release moisture in the meatballs and break them while cooking.
- Take out the mixture in a bowl and add bread slices to the same chopper and grind into crumbs. Take out into the same bowl having onion mixture.
- To this bowl add chicken mince, salt, chili powder, egg, turmeric powder, cumin powder and fenugreek powder.
- Mix and allow to marinate for at least 1 hour in refrigerator.
- Gravy: Heat oil and add onions. Allow the onions to turn golden and add ginger and garlic paste. Sauté until aromatic.
- Add chopped tomatoes, cover and allow to cook until the oil separates from the gravy.
- Meanwhile, you can shape the meatballs.
- When the oil separates from the gravy add salt, red chili powder, turmeric powder, coriander powder, cumin powder, thick tomato paste and saute for 1 minute.
- Add thick tomato paste, water and mix. Add meatballs, cover and cook for 10-15 minutes or until the meatballs are fully cooked and oil rises to the top.
- Garnish with garam masala and fresh coriander.
- Enjoy!
