Chicken and Grapes
MURG ANGOORI
Ingredients:
For the chicken Koftas:
chicken mince – 250 gm
paneer – 100 gm
green chillies – 4
very finely chopped
piece of ginger, grated – 2.5 cm
cornflour – 3 tbsp
munakkas – 10
salt – to taste
groundnut oil for frying
For the gravy:
ghee – 1/3 cup
boiled onion paste – 1 cup
ginger paste – 1 tbsp
garlic paste – 1 tbsp
green chillies chopped – 2
chilli powder – 1 tsp
coriander powder – 1 tsp
fresh tomato – 100 gm
magaj paste – 2 tbsp
cream – 4 tbsp
salt – to taste
garam masala powder – 1/2 tsp
grapes a handful of chopped coriander leaves – 50 gm
Method:
Koftas: Blend the chicken mince and paneer togethr in your mixie. Add the green chilli, ginger, 2 tbsp cornflour and salt. Divide into 10 equal portions and stuff one deseeded munakka in each and shape into a ball. Roll each ball in the remaining cornflour and deep fry in the oil till golden brown. Do not let the oil get much too heated otherwise the koftas will remain raw inside while the outside will brown too soon. Take out and keep aside.
Gravy: Heat the ghee in a karahi. Add the boiled onion paste and stir – fry for 2 minutes. Stir in the ginger – garlic paste and green chillies; fry till the raw smell of the garlic disappears, about 2 minutes, over medium heat. Add the chilli, coriander powder and tomato puree and fry till the oil separates.
Mix the magaj paste with 2 cups of water and add to the gravy, stirring well. Bring to a boil. Reduce heat to medium and gently drop in the koftas. Let cook till the gravy thickens and the juice penetrates the koftas.
Add the garam masala and transfer gently to a serving dish. Garnish with coriander leaves and the grapes.
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