appetite magazine
Kotmiri Murgh
 
 
Author:
Serves: 1
Ingredients
  • 180g chicken mince
  • ½ tsp chopped ginger
  • ½ tsp chopped garlic
  • ½ tsp tamarind powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp red chilli powder
  • 100g cashew nuts
  • 1 tbsp poppy seed
  • 2 medium-sized white onions
  • 1 tbsp ginger-garlic paste
  • 2-3 stalks fresh coriander, chopped
  • 3 tbsp single cream
  • 2-3 tbsp oil
  • 1-1½ cups water
  • salt to taste
Method
  1. Place the chicken mince in a bowl and add chopped ginger and garlic and salt to taste, and mix well. Now roll the mince into 3 dumplings and steam them for 10-15 minutes.
  2. To make the cashew nut sauce, boil the nuts in 3-4 cups of water, adding oil, poppy seeds, spices, and onions (cut into 4 pieces).  Allow to reduce and make into a smooth paste. Add the paste to the dumplings and cook for 10-15 minutes, add a little water. To finish the dish, add the coriander and single cream to the sauce and stir until an even consistency is achieved.
Recipe by appetite magazine at https://www.appetitemag.co.uk/kotmiri-murgh/