Tamatar Murgh Kofta

Ingredients list for Tamatar Murgh Kofta

• 4-5 Chicken Breast skinned
• 5-6 medium Tomato quartered
• 2 Green chillies roughly chopped
• a few sprigs Fresh coriander leaves roughly chopped
• to taste Salt
• 1 medium Onion sliced
• 2 tablespoons Ginger paste
• 1 tablespoons Garlic paste
• 1 teaspoon Red chilli powder
• 2 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Oil
• 1/2 teaspoon Mustard seeds
• 8-10 Curry leaves
• 2 teaspoons Rice flour
• 1/2 teaspoon Garam masala powder

Method

1. Roughly cut chicken breasts into small pieces. Mince chicken pieces along with chopped green chillies, half of the chopped coriander leaves and salt. Ensure that the mince is smooth and fine.
2. Divide minced chicken into ten or twelve equal portions, shape them into balls and refrigerate till required. Pressure cook tomatoes for five to six minutes, along with onion, ginger paste, garlic paste, remaining coriander leaves, red chilli powder, coriander powder, cumin powder, salt and one cup of water. Let cooker rest for fifteen minutes and then open the lid. Cool the contents to room temperature and grind them to a fine puree.
3. Heat oil in pan, add mustard seeds and when they start to crackle, add curry leaves. Stir-fry briefly. Stir in pureed tomato mixture, one cup of water and bring it to a boil. Reduce heat and gently slide in prepared chicken balls. Cover the pan with a tight-fitting lid and simmer for fifteen minutes. Dissolve rice flour in a quarter cup of water and add to the gravy, stirring continuously. Simmer for five minutes and add garam masala powder.
4. Serve hot.