Kashmiri Methi T Golemach Recipe-Minced Chicken Balls With Fenugreek Leaves
A high protein Kashmiri recipe with chicken - minced, onion - finely chopped, mint leaves (pudina) - finely chopped. Ready in 55 min, serves 4.
Curated bySana Bhat🇮🇳
Instructions
13 steps- 1
To begin making the Kashmiri Methi T Golemach recipe, we will first start making the chicken balls
chicken - minced(500 grams)methi leaves (fenugreek leaves) - finely chopped/minced (fo rchicken balls)(1/2 cup)sprig methi leaves (fenugreek leaves) - chopped(10) - 2
Mix the minced chicken with chopped onion, mint leaves, minced green chillies, garam masala powder, minced garlic, ground pepper and salt in a mixing bowl
chicken - minced(500 grams)onion - finely chopped(1)mint leaves (pudina) - finely chopped(10)methi leaves (fenugreek leaves) - finely chopped/minced (fo rchicken balls)(1/2 cup)green chillies - minced(2)garam masala powder(1/2 tablespoon)cloves garlic - minced(3)salt - to tasteblack pepper powder(1/4 teaspoon)sprig methi leaves (fenugreek leaves) - chopped(10)dry red chillies(3)garlic - minced(1 teaspoon)salt - as needed - 3
Mix everything well, make lemon sized balls out of the mixture and keep them aside
- 4
Boil water in a saucepan and add 2 tablespoon oil, little salt, 1 bay leaf and cinnamon
salt - to tastewater(5 cups)bay leaf (tej patta)(1)inch cinnamon stick (dalchini)(1)salt - as needed - 5
Drop in the chicken balls carefully in boiling water, simmer the flames and cook till the chicken is fully cooked and the tooth pick inserted in the ball comes out clean
chicken - minced(500 grams)water(5 cups) - 6
Strain the chicken balls and discard the water
chicken - minced(500 grams)water(5 cups) - 7
You can also reserve the water for later use in making curries etc
water(5 cups) - 8
Heat oil in a wok/heavy bottomed pan, add minced garlic and dry red chillies
chicken - minced(500 grams)green chillies - minced(2)cloves garlic - minced(3)dry red chillies(3)garlic - minced(1 teaspoon) - 9
Add chopped fenugreek leaves and saute for 5 to 6 mins till the leaves soften
onion - finely chopped(1)mint leaves (pudina) - finely chopped(10)methi leaves (fenugreek leaves) - finely chopped/minced (fo rchicken balls)(1/2 cup)sprig methi leaves (fenugreek leaves) - chopped(10) - 10
Season it with salt and add chicken balls into it
chicken - minced(500 grams)salt - to tastesalt - as needed - 11
Mix and cook for another 5 to 6 minutes
- 12
After 5 to 6 minutes, turn off the gas and serve hot
- 13
Serve Kashmiri Methi T Golemach along with Kashmiri Chaman Kaliya and Tawa Parathas for a delicious weekday lunch or dinner
methi leaves (fenugreek leaves) - finely chopped/minced (fo rchicken balls)(1/2 cup)sprig methi leaves (fenugreek leaves) - chopped(10)
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Kashmiri Methi T Golemach Recipe-Minced Chicken Balls With Fenugreek Leaves
A high protein Kashmiri recipe with chicken - minced, onion - finely chopped, mint leaves (pudina) - finely chopped. Ready in 55 min, serves 4.
Curated bySana Bhat🇮🇳
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Directions
13 steps- 1
To begin making the Kashmiri Methi T Golemach recipe, we will first start making the chicken balls
chicken - minced(500 grams)methi leaves (fenugreek leaves) - finely chopped/minced (fo rchicken balls)(1/2 cup)sprig methi leaves (fenugreek leaves) - chopped(10) - 2
Mix the minced chicken with chopped onion, mint leaves, minced green chillies, garam masala powder, minced garlic, ground pepper and salt in a mixing bowl
chicken - minced(500 grams)onion - finely chopped(1)mint leaves (pudina) - finely chopped(10)methi leaves (fenugreek leaves) - finely chopped/minced (fo rchicken balls)(1/2 cup)green chillies - minced(2)garam masala powder(1/2 tablespoon)cloves garlic - minced(3)salt - to tasteblack pepper powder(1/4 teaspoon)sprig methi leaves (fenugreek leaves) - chopped(10)dry red chillies(3)garlic - minced(1 teaspoon)salt - as needed - 3
Mix everything well, make lemon sized balls out of the mixture and keep them aside
- 4
Boil water in a saucepan and add 2 tablespoon oil, little salt, 1 bay leaf and cinnamon
salt - to tastewater(5 cups)bay leaf (tej patta)(1)inch cinnamon stick (dalchini)(1)salt - as needed - 5
Drop in the chicken balls carefully in boiling water, simmer the flames and cook till the chicken is fully cooked and the tooth pick inserted in the ball comes out clean
chicken - minced(500 grams)water(5 cups) - 6
Strain the chicken balls and discard the water
chicken - minced(500 grams)water(5 cups) - 7
You can also reserve the water for later use in making curries etc
water(5 cups) - 8
Heat oil in a wok/heavy bottomed pan, add minced garlic and dry red chillies
chicken - minced(500 grams)green chillies - minced(2)cloves garlic - minced(3)dry red chillies(3)garlic - minced(1 teaspoon) - 9
Add chopped fenugreek leaves and saute for 5 to 6 mins till the leaves soften
onion - finely chopped(1)mint leaves (pudina) - finely chopped(10)methi leaves (fenugreek leaves) - finely chopped/minced (fo rchicken balls)(1/2 cup)sprig methi leaves (fenugreek leaves) - chopped(10) - 10
Season it with salt and add chicken balls into it
chicken - minced(500 grams)salt - to tastesalt - as needed - 11
Mix and cook for another 5 to 6 minutes
- 12
After 5 to 6 minutes, turn off the gas and serve hot
- 13
Serve Kashmiri Methi T Golemach along with Kashmiri Chaman Kaliya and Tawa Parathas for a delicious weekday lunch or dinner
methi leaves (fenugreek leaves) - finely chopped/minced (fo rchicken balls)(1/2 cup)sprig methi leaves (fenugreek leaves) - chopped(10)
Rate this recipe
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