AKA…chicken meatballs in spinach sauce.
Please tell me that you are going to make it this weekend.
Enjoy with any flat bread to mop up all the sauce and while you are at it, lick you fingers too.
It’s that GOOD.
Let the process not overwhelm you.
Step 1 – blanch spinach
Step 2 – Chop all ingredients and group them into 2 bowls.
Step 3 – Make chicken koftas and cook
Step 4 – Cook curry, blend and finish
Step 5 – EAT
Skill level – Advanced
Palak Chicken Kofta
8 medium handfuls baby spinach ( 8 ounces or 227 grams by weight )
1 medium onion, chopped (1 1/2 cups)
2 garlic cloves, smashed or chopped
1/4 inch piece ginger, smashed or chopped (2 teaspoons)
20 raw cashews
1 (medium-large) roma tomato, chopped ( 1/2 cup + 2 tablepoons)
4 teaspoons coriander powder
1 teaspoon cayenne pepper powder
1/2 teaspoon garam masala powder
1/4 teaspoon turmeric powder
1 to 1/4 teaspoons salt, divided and as required
1 teaspoon sugar
1 pound (450 grams) ground chicken
1 large egg
1/4 cup + 2 tablespoons breadcrumbs
1/4 cup vegetable oil
1. Blanch spinach – bring a medium pot of water to rolling boil. Add half the spinach, push the leaves down to submerge in the water, and let cook for about 30 seconds. Using a slotted spoon drain the leaves on to a plate or bowl. Repeat process with the remaining half.
2. Next proceed on to chopping all the vegetables and having them ready. Have chopped onions, garlic, ginger and cashews in bowl_1 and have chopped tomatoes, coriander powder, cayenne pepper powder, garam masala powder and turmeric powder in bowl_2.
2. Now, proceed on to making chicken koftas – Mix ground chicken, egg, breadcrumbs, 1/4 teaspoon salt together in a bowl. Pinch of about 2 tablespoons measure and shape them into balls and place on a plate (a 2-tablespoon measure ice cream scoop comes handy). Place a small of water right next to you, dip your hands in the water before you shape each ball. This helps not to stick to your hands).
3. Let’s proceed on to cooking. Add 1/4 cup oil into a large non-stick saute pan and place over medium high heat. When moderately hot, add chicken koftas in a single layer. Let cook until bottom is golden brown, gently turn over and cook until golden on the other side. Using a slotted spoon, remove koftas onto a plate , draining as much of oil as possible. (they will not be fully cooked at this point).
4. Into the same pan (maintain the same heat), add the contents of bowl_1 (onion, garlic, ginger and cashews) and 1/2 teaspoon salt. Saute until it gets translucent and starts to get golden. Now add contents of bowl_2 and saute until spices are cooked and it gets a glossy. Take pan off heat and all ingredients along with blanched spinach into a food processor. Process for about 2 minutes until ground (DO NOT grind until super smooth). Transfer all ground mixture into the now empty saute pan along the the chicken koftas, 1/2 cup water, sugar and remaining salt (as required). Place over medium heat and let it come to a boil (will start bubbling). Cook for 1-2 minutes and remove from heat.
5. Serve with naans / parathas / rotis / phulkas.
Makes 4-5 serving