Murgh korma shahi kofta - chicken meatballs in sauce
Shahi kofta usually refers to a recipe of curried meatballs of some sort from the indian cuisine; for those who are new to this site Murgh means chicken although in India nowadays they say "chicken". This indian curry recipe is for chicken balls served in an onion curry sauce; relatively easy to make and delicious...
For the Chicken balls
* 2 tablespoons vegetable oil
* 1 onion, finely chopped
* 1 clove garlic, finely chopped
* 1 tsp fresh ginger, finely chopped
* 1 tsp ground cumin
* 1 tsp garam masala
* 1/2 tsp turmeric
* 2 lb. boneless, skinless chicken thighs
For the sauce (onion masala)
* 1 onion, coarsely chopped
* 2 tablespoons ghee
* 2 cloves garlic, minced
* 2 tsp garam masala
* 1 tsp ground turmeric
* 1 cup coconut milk
* 1/2 cup plain yogurt or sour cream
* 1/2 cup cream
* 1/2 cup toasted then ground almonds
* A bunch chopped fresh cilantro
2) Put the chicken in batches in a food processor and process until coarsely chopped.
3) Put the chicken, mix with onions, cilantro and 1/2 tsp salt in a bowl and mix well. With wet hands, take 1 tablespoon of the chicken mixture and shape into a ball. Repeat until exhaustion of the ingredients. At this point heat oil in a heavy skillet, brown the chicken balls until golden brown. Reserve.
4) For the sauce: chop the onion until practically liquefied. In a skillet, heat the ghee, add onion, garlic and saute a few minutes, stirring constantly. Add the garam masala, turmeric and then cook for 2 minutes. Add the coconut milk, yoghurt, cream and ground almonds. Bring to a gentle boil, then reduce heat and add the meatballs. Cook 15 minutes over medium heat, stirring occasionally. Stir in the cilantro at the end of the cooking.
Serve this Murgh korma shahi kofta with white rice