Friday, May 4, 2018

Mushroom and Chicken Koftay (Chicken with mushroom Pakistani meatballs)


Sometimes there is a recipe you have never heard of and never eaten before this one is the same kind of recipe !! I love mushrooms a lot but my husband and half my kids (no worries I have only four so two of them) don't like it also, I love adding veggies to their food especially something as healthy as a mushroom.Did you know you know Portabello mushroom have three important B-complex vitamins: riboflavin for maintaining healthy red blood cells, niacin for supple skin and good digestive function and nervous system.The pantothenic acid which aids in releasing energy from fat, protein, and carbohydrates.Short story long :) its good for you !! and most important is flavors is spot on delicious even though I used chicken but it tasted like beef in the end result.I highly recommend trying this one of a kind recipe (I believe so)!!

How do you guys incorporate different vegetables in your food especially when you are trying to hide it from picky eaters?lol


Boneless Chicken leg 3lbs
Chopped Portabello Mushroom 2 Cups
Bread slices  2
Salt to taste
Oil 3tbsp
Red Chili powder  11/2tsp
Tumeric powder  1/4Tsp
Cummin Powder  3tsp
Corriander powder 3tsp
Onion paste 1cup
Ginger paste  1tbsp
Garlic Paste   1tbsp
fried onion 2tbsp
Chopped Cilantro  1/2 cup
whole methi seed (fenugreek seeds) 1/8 tsp


Grind Chicken with mushrooms,1/4 cup cilantro, brown onions and bread slices until uniform and completely chopped

Add 1/2tsp salt,1/2tsp red chili powder,1 tsp each coriander powder, cumin powder, ginger paste, and garlic paste mix well.Now if you feel the consistency is too thin to make koftay(meatballs) add a bread slice and run the food processor.

form into 20 balls keep them aside

in a large pot heat oil with methi seeds (fenugreek seeds) until they turn black

Add Onion paste to  the oil be careful as it splatters keep the lid close by so you can cover right away

now add salt, chili powder, cumin powder, coriander powder, turmeric powder, ginger garlic paste  to the pot

cook on medium high until raw onion and spices smell is gone and oil start separating for around 5-10 minutes

now add half cup water bring the curry to boil then add the meatballs be careful putting them with care otherwise they will break
Now put your spatula or spoons aside as if you use it for stirring your koftay will break you are now going to stir them by shaking the pot only

add more water if you feel that curry is very thick, cook on medium-high heat uncovered then put it on simmer covered.cook for around 20- 30 minute until meatballs are done and oil is separated from the gravy.

Sprinkle with chopped up cilantro, serve with Hot Parathas or garlic vegetable pulao