📝 About This Recipe
Kofta-e-Morgh is a beloved staple of Afghan home cooking, offering a lighter, poultry-based alternative to the traditional beef or lamb meatballs. These tender morsels are infused with fresh cilantro and warm spices, then simmered in a rich, velvety tomato and onion 'char' sauce. It is a dish that perfectly balances the earthiness of turmeric and cumin with the brightness of fresh ginger, representing the soulful hospitality of Kabul.
🥗 Ingredients
For the Chicken Meatballs
- 2 lbs Ground Chicken (preferably a mix of breast and thigh for moisture)
- 1 medium Yellow Onion (grated and squeezed of excess liquid)
- 4 cloves Garlic (minced into a paste)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1/4 cup Breadcrumbs (plain or panko)
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1.5 teaspoons Salt (or to taste)
For the Tomato Sauce (Char)
- 3 tablespoons Vegetable Oil (or ghee for extra richness)
- 1 large Yellow Onion (finely diced)
- 2 tablespoons Tomato Paste
- 2 medium Fresh Tomatoes (pureed or finely grated)
- 1 tablespoon Fresh Ginger (finely minced)
- 1/2 teaspoon Turmeric Powder
- 1-2 pieces Green Chili (slit lengthwise for mild heat)
- 1.5 cups Boiling Water
For Garnish
- 1 handful Fresh Cilantro (roughly chopped)
- 1/2 teaspoon Garam Masala (optional dusting for aroma)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground chicken, grated onion, minced garlic, chopped cilantro, breadcrumbs, cumin, coriander, salt, and black pepper.
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2
Using your hands, mix the ingredients thoroughly for about 2-3 minutes. This develops the protein slightly so the meatballs hold their shape without becoming tough.
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3
Lightly oil your palms and shape the mixture into small, uniform rounds, roughly the size of a walnut (about 1.5 inches in diameter). Set aside on a tray.
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4
Heat the vegetable oil or ghee in a large, deep skillet or Dutch oven over medium-high heat.
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5
Add the diced onions to the skillet. Sauté for 8-10 minutes, stirring frequently, until they reach a deep golden brown color. This 'browning' is the secret to a flavorful Afghan sauce.
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6
Stir in the tomato paste and turmeric. Fry for 1-2 minutes until the paste turns a shade darker and the oil begins to separate.
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7
Add the pureed fresh tomatoes and minced ginger. Cook for another 5 minutes until the moisture from the tomatoes has mostly evaporated and the sauce is thick.
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8
Pour in the boiling water and add the green chilies. Bring the sauce to a gentle simmer and season with a pinch of salt.
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9
Carefully drop the chicken meatballs into the simmering sauce one by one. Do not stir immediately, as they need a moment to firm up.
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10
Cover the skillet with a tight-fitting lid and reduce the heat to medium-low. Let the meatballs simmer gently for 20-25 minutes.
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11
Halfway through cooking, gently shake the pan or use a wooden spoon to turn the meatballs so they are evenly coated in the sauce.
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12
Remove the lid and check the consistency of the sauce. If it is too thin, simmer uncovered for an additional 5 minutes until the oil rises to the top (a sign the sauce is perfectly cooked).
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13
Taste the sauce for seasoning and adjust salt if necessary. Remove from heat.
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14
Transfer to a serving platter, garnish generously with fresh cilantro and a light dusting of garam masala if desired.
💡 Chef's Tips
Ensure you squeeze the liquid out of the grated onions for the meatballs; excess moisture will make the mixture too soft to hold its shape. If the chicken mixture feels too sticky, refrigerate it for 30 minutes before rolling to make it easier to handle. Do not overcook the meatballs, as ground chicken can dry out quickly; 20-25 minutes in the sauce is usually perfect. For a deeper flavor profile, you can lightly brown the meatballs in a separate pan before adding them to the sauce, though simmering them raw in the sauce results in a more tender 'kofta'. To make this gluten-free, substitute the breadcrumbs with an equal amount of chickpea flour (besan).
🍽️ Serving Suggestions
Serve alongside 'Challow', the traditional Afghan white basmati rice with cumin. Pair with warm 'Naan' or 'Lavash' bread to soak up the delicious tomato gravy. A side of 'Salata' (a fine dice of cucumber, tomato, and onion with lemon juice) provides a refreshing crunch. Offer a dollop of thick Greek yogurt or Afghan 'Chaka' on the side to balance the spices. Accompany with a glass of 'Doogh', a savory yogurt drink with dried mint and cucumber.