Murghi Kofta Saag Dhal

Posted on

Spicy, fragrant chicken koftas with a heavenly Dahl and spinach sauce. Serves 4.



  • 400g minced chicken (½ breast and ½ thigh meat)
  • 50g matzo meal
  • ½ tsp. salt
  • ½ tsp. freshly ground black pepper
  • ¼ tsp. freshly ground green cardamom seeds
  • ¼ tsp. freshly ground fenugreek
  • 1 tsp. turmeric
  • ½ tsp. ground coriander
  • ½ tsp. cumin
  • ½ tsp. garam masala
  • 1 lightly beaten egg
  • Oil for frying


  • 150g red lentils
  • 150g split urad dhal
  • 1 inch of cinnamon stick
  • ½ tsp. freshly ground black pepper
  • 1 tsp. turmeric
  • ½ tsp. garam masala
  • 5 green cardamom pods, bruised
  • 5 curry leaves
  • 1 bay leaf
  • 2 cloves of garlic, crushed
  • 2 tbsp. tomato puree
  • 200g washed baby spinach leaves
  • 1litre chicken stock



  1. Mix the matzo meal, spices, salt and pepper, together thoroughly.
  2. Add the spice mixture to the minced chicken, and mix well.
  3. Add the beaten egg to the mixture and mix. The mixture will be quite moist.
  4. Form into walnut size balls, put onto a plate and leave in the fridge for at least  2 hours to allow the flavour of the spices to mingle with the meat.
  5. In a large frying pan, brown the balls in small batches. Remove and drain on kitchen paper.


  1. Wash the dhal and lentils and put in a large pot, with the chicken stock, all the spices, garlic, and tomato puree.
  2. Simmer for approximately  40 minutes until the dhal is soft, and starting to get thick.
  3. Remove from the heat and leave to cool for a few minutes. Remove the cinnamon stick and the bay leaf, and then put the dhal in a blender and liquidise until smooth.
  4. Return to the stove, add the meat balls and simmer on a low heat for 20 minutes.
  5. Five minutes before serving add the spinach and stir in well.
  6. Serve with boiled rice, bread and chutney.

Comments are closed.