### TranslatedIngredients: 500 grams Chicken - minced,1 Onion - finely chopped,10 Mint Leaves (Pudina) - finely chopped,1/2 cup Methi Leaves (Fenugreek Leaves) - finely chopped/minced (fo rchicken balls),2 Green Chillies - minced,1/2 tablespoon Garam masala powder,3 cloves Garlic - minced,Salt - to taste,1/4 teaspoon Black pepper powder,1 tablespoon Sunflower Oil,5 cups Water,1 Bay leaf (tej patta),1 inch Cinnamon Stick (Dalchini),10 sprig Methi Leaves (Fenugreek Leaves) - chopped,Sunflower Oil - as required,3 Dry Red Chillies,1 teaspoon Garlic - minced,Salt - as needed ### PrepTimeInMins: 20 ### CookTimeInMins: 35 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: Kashmiri ### Course: Lunch ### Diet: High Protein Non Vegetarian ### TranslatedInstructions: To begin making the Kashmiri Methi T Golemach recipe, we will first start making the chicken balls.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. Mix everything well, make lemon sized balls out of the mixture and keep them aside.Boil water in a saucepan and add 2 tablespoon oil, little salt, 1 bay leaf and cinnamon. 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. Strain the chicken balls and discard the water. You can also reserve the water for later use in making curries etc.Heat oil in a wok/heavy bottomed pan, add minced garlic and dry red chillies.Add chopped fenugreek leaves and saute for 5 to 6 mins till the leaves soften.Season it with salt and add chicken balls into it. Mix and cook for another 5 to 6 minutes.After 5 to 6 minutes, turn off the gas and serve hot.Serve Kashmiri Methi T Golemach along with Kashmiri Chaman Kaliya and Tawa Parathas for a delicious weekday lunch or dinner.
