Kashmiri Methi Chicken Balls with Fenugreek Leaves

Kashmiri Methi T Golemach (Minced Chicken Balls with Fenugreek Leaves)

Description:
Kashmiri Methi T Golemach is a delightful Kashmiri dish featuring minced chicken balls cooked with aromatic fenugreek leaves (Methi). These flavorful chicken balls are tender and aromatic, making them a popular side dish in Kashmiri meals. Whether served alongside rice, curry, or enjoyed at parties, this dish is perfect for special occasions or simple weekday meals.

Cuisine: Kashmiri
Course: Lunch
Diet: High Protein, Non-Vegetarian

Ingredients:

For Chicken Balls:

• 500 grams Minced Chicken
• 1 Onion, finely chopped
• 10 Mint Leaves (Pudina), finely chopped
• 1/2 cup Methi Leaves (Fenugreek Leaves), finely chopped or minced
• 2 Green Chillies, minced
• 1/2 tablespoon Garam Masala Powder
• 3 cloves Garlic, minced
• Salt, to taste
• 1/4 teaspoon Black Pepper Powder
• 1 tablespoon Oil

For Cooking the Chicken Balls:

• 5 cups Water
• 1 Bay Leaf (Tej Patta)
• 1-inch Cinnamon Stick (Dalchini)

For Fenugreek (Methi) Leaf Mixture:

• 10 sprigs Methi Leaves (Fenugreek Leaves), chopped
• Oil, as needed
• 3 Dry Red Chillies
• 1 teaspoon Garlic, minced
• Salt, to taste

Preparation:

1. Prepare the Chicken Balls:

   • In a mixing bowl, combine the minced chicken with chopped onion, mint leaves, minced green chillies, garam masala powder, minced garlic, black pepper powder, and salt.
   • Mix thoroughly until all ingredients are well incorporated.
   • Shape the mixture into lemon-sized balls and set them aside.

2. Cook the Chicken Balls:

   • Bring 5 cups of water to a boil in a saucepan.
   • Add 2 tablespoons of oil, a pinch of salt, a bay leaf, and a cinnamon stick.
   • Gently drop the chicken balls into the boiling water.
   • Reduce the heat to a simmer and cook the chicken balls until fully cooked, about 20-25 minutes (the chicken should be cooked through, and a toothpick inserted into the center should come out clean).
   • Once done, strain the chicken balls and discard the cooking water. You can save the water for making curries later.

3. Prepare the Fenugreek Mixture:

   • Heat oil in a wok or heavy-bottomed pan over medium heat.
   • Add minced garlic and dry red chillies, sautéing for a minute until aromatic.
   • Add the chopped fenugreek leaves and sauté for 5-6 minutes until the leaves soften.
   • Season with salt to taste.

4. Combine the Chicken Balls and Fenugreek Leaves:

   • Add the cooked chicken balls to the pan with fenugreek leaves.
   • Gently mix the chicken balls into the fenugreek mixture, ensuring they are well coated.
   • Cook for an additional 5-6 minutes, allowing the flavors to meld together.

5. Serve:

   • Turn off the heat and serve the Kashmiri Methi T Golemach hot.
   • Pair it with Kashmiri Chaman Kaliya and Tawa Parathas for a complete and delicious meal.

Enjoy this aromatic and flavorful Kashmiri dish, perfect for lunch or dinner!