Murgir Rosgolok/Chicken ball Curry

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I was in my school then. Getting down the bus, we(me and my sister) used to run to reach home only to watch a television soap which was popular on Doordarshan. This was the television time created by us before our music or tution teacher arrives. One day as we reach home, I find my mother, who had an off-day from work sitting in front of the television set and carefully scribbling notes in her notebook. She was watching the telecast of a cookery show on television.

I ask her What are you writing? Scared to ask about the soap opera.
I will prepare a chicken dish tomorrow. I am writing down the recipe. Go inside and change your clothes.
Soon I realized that I am going to miss the episode today. But deep inside, I was also happy since mom promised a chicken dish for tomorrow.
Next day, lunch time, she serves us Murgir kofta curry, me and my sister look at each other. Where is the murgi?
She replies oito ota murgir kofta(These are chicken balls)
For the next 15 minutes me and my sister did not speak to each other till we finished our meal.

Few words about Chicken Ball curry

You need not fry or bake the chicken balls before putting them in gravy. Do not worry, not a single ball breaks up while making the ball curry. I had rather fried the chicken balls once before. Frying the chicken balls makes them slightly tougher.

Murgir Rosgolok

Course: Main Course                          

Cuisine: Indian

Preparation time: 10 minutes              

Cook time: 30 minutes 

Servings: 4

Ingredients

For making kofta

  • 800g of boneless chicken
  • 3 tablespoons of finely chopped onion
  • Salt to taste
  • 1½ tablespoon of lemon juice
  • 3 garlic cloves grated
  • ½ inch of ginger grated
  • 2 green chilies finely chopped
  • 2 tablespoons of finely chopped coriander leaves
  • 1 tablespoon of oil
  • 1 egg
  • ½ teaspoon of turmeric powder
  • 1 teaspoon of roasted cumin powder
  • 1 teaspoon of red chili powder
  • 1 teaspoon of garam masala powder

For making the curry

  • 2-3 bay leaves
  • 3 tablespoons of oil
  • ½ teaspoon of cumin seeds
  • 1 onion made into paste
  • 1 tomato made into paste
  • 1 inch of ginger grated
  • 4-5 cloves of garlic grated
  • 3-4 green chilies
  • 1 teaspoon turmeric powder
  • 1 ½ teaspoon of cumin powder
  • 1 ½ teaspoon of coriander powder
  • 1 ½ teaspoon of red chili powder
  • 1 ½ teaspoon of garam masala powder
  • Salt to taste
  • ¼ cup of cream
  • 2 tablespoons of kasuri methi

Directions

For making kofta

  1. Grind the chicken and transfer the meat to a bowl.
  2. To the chicken, add all the ingredients mentioned for koftas except the oil for frying.
  3. Mix all the ingredients properly and shape the ground chicken into balls. keep the balls aside.

For making the gravy

  1. In a pan take three tablespoons of oil and heat it.
  2. Once the oil is hot, add the bay leaves and cumin leaves and let it splutter.
  3. Add the onion, tomato, ginger and garlic paste, green chilies to the kadai and sauté them for about 2 minutes.
  4. Then add the turmeric powder, cumin powder, coriander powder, red chili powder, salt and garam masala and continue sautéing till you see oil leaving the sides of the pan.
  5. Add water to the kadai. As the gravy comes to a boil, gently drop the chicken balls. Let it simmer for about 15-20 minutes on medium flame. This time is enough for the chicken to cook completely.
  6. Add the cream and the crushed kasoori methi to the kadai and continue simmering for another 5 minutes or till you achieve the desired consistency.
  7. Garnish with some fresh cream and coriander leaves. Serve with rice, roti, paratha, or naan.

Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries, you can mail me epicureanfeast2019@gmail.com