Murgh Methi Kofta

Murgh Methi Kofta
Serves: 4

Preparation time: 30 minutes

Cooking time: 30 minutes


Chicken- 250gms (minced)

Kasoori methi (dried fenugreek leaves)- 2½ tbsp

Bay leaf- 1

Cinnamon stick- 1

Cumin seeds- 1tsp

Onions- 2 (medium sized, grated)

Green chillies- 2 (chopped)

Ginger-garlic paste- 1tbsp

Cashew nuts- 5-6 (chopped)

Salt- as per taste

Turmeric powder- 1tsp

Coriander powder- 1tbsp

Red chilli powder- 1tsp

Cashew nut paste- 2tbsp

Yogurt- ½ cup

Water- 1 cup

Oil- 2tbsp


Clean the chicken mince properly with water.

Mix the chicken mince, chopped green chillies, ginger-garlic paste, chopped cashew nuts, one teaspoon of kasoori methi and salt together.

Dampen your palms with a little water and make small, round balls out of the dough. Keep them aside once done.

Heat oil in a pan and add bay leaf, cumin seeds, cinnamon and saute for a minute.

Add the grated onions and fry on medium flame for 4-5 minutes.

Once the onions turn golden brown, add turmeric powder, coriander powder, red chilli powder, cashew nut paste and yogurt. Mix well.

Cook for about 6-7 minutes on a medium flame.

Then add two tablespoons of kasoori methi and water. Mix well.

Now add salt and the prepared chicken mince balls to the gravy.

Cover the pan with a lid and cook on low flame for about 15-20 minutes till the meat balls are completely cooked.

Once done, switch off the flame and serve.

Murgh methi kofta recipe is ready to be served. Enjoy this exotic chicken recipe with steamed rice or rotis.



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