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Chicken Kofta Balls in Kashmiri Cashew-Saffron Sauce |
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Serves: 4
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Chicken Kofta Balls in Kashmiri Cashew-Saffron Sauce recipe on the web!!
(Kashmiri Murgh Kofta Kari)
Category: Ground Chicken Curries
Makes 4 to 6 servings
As in other kofta preparations, there are three distinct steps to making this classic recipe from Kashmir: making the koftas (vegetable or meat balls), making the sauce, then simmering the two together until the meat balls soak up the fragrant sauce and become soft and packed with flavor. The cashew-and-saffron-enriched sauce, in turn, takes on the flavors of the chicken and turns into a luxuriant, delicately sweet puree that is delicious dippings for bread.
__ to 25 raw almonds, coarsely chopped
_ quarter-size slices peeled fresh ginger
___ cup coarsely chopped fresh cilantro, including soft stems
_ teaspoons fennel seeds (2 tsp. for kofta balls and 1 tsp. for sauce)
_ teaspoons Garam Masala + 1/4 teaspoon for garnish
___ teaspoon coarsely ground black pepper
___ teaspoon ground green cardamom seeds
_ pound skinless boneless chicken thighs, cut into small pieces
_ teaspoon salt, or to taste
_ large egg
___ cup raw cashew nuts
_ quarter-size slices peeled fresh ginger
_ cloves fresh garlic (large), peeled
_ to 3 fresh green chili peppers, such as serrano, stemmed
___ teaspoon saffron threads
___ cup milk
_ tablespoons vegetable oil
_ bay leaves
_ stick cinnamon (1-inch), broken lengthwise
_ cups finely chopped tomatoes
_ cups water
_ to 3 tablespoons fresh lemon juice or lime juice
___ cup finely chopped fresh cilantro, including soft stems (reserve some for garnish)
1. To make the kofta balls: Place the almonds, ginger, cilantro, 2 tsp. fennel seeds, 1 teaspoon garam masala, black pepper, and cardamom seeds in a medium skillet and dry-roast, stirring and shaking the skillet, over moderate heat until fragrant, about 2 minutes. Let cool, transfer to a food processor, and process until finely ground.
2. Add the chicken and 1/2 teaspoon salt and process until minced. Add the egg and process once again. Remove to a bowl and divide the mixture into 25 equal but unevenly shaped balls. Refrigerate at least 30 minutes and up to 2 hours.
3: To make the sauce: In a clean food processor, process together the cashews, ginger, garlic, green chili peppers, 1 teaspoon garam masala, and saffron until minced. Add the milk and process again to make a smooth paste.
4. Heat the oil in a large nonstick wok or saucepan over medium heat and cook the bay leaves and cinnamon about 30 seconds. Add the cashew paste and cook over medium heat, stirring, until golden, about 5 minutes.
5. Add the tomatoes, increase the heat to medium-high, and cook, stirring, until all the juices evaporate and traces of oil are visible on the sides, about 7 minutes. Add the water and the remaining 1/2 teaspoon salt, and cook, stirring, over high heat until the sauce comes to a boil. Reduce the heat to medium-low and simmer about 10 minutes.
6. Add the chicken kofta balls and simmer about 20 minutes, adding the lemon juice, cilantro, and 1 tsp. ground fennel during the last 5 minutes of cooking. Transfer to a serving dish, garnish with the reserved cilantro and garam masala, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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