Chicken Malai Kofta - So Creamy & Delicious!

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

paneer

🥗Healthier: tofu

💰Cheaper: ricotta cheese

Tofu provides a similar texture with fewer calories

Soak the bread slices in 1/4 cup of water in a bowl.

In a large mixing bowl, combine minced chicken, chopped onion, ginger-garlic paste, chili flakes, pepper powder, cumin powder, salt, green chilies, coriander, yoghurt, soaked bread slices, and garam masala. Mix everything thoroughly until well combined.

Shape the mixture into equal-sized balls.

Heat some oil in a large pan and place the chicken koftas in it.

Shallow fry the koftas for about 3-4 minutes, both covered and uncovered, turning them gently to ensure they cook evenly on all sides.

Once the koftas are golden brown and fully cooked, transfer them to a plate.

In the same pan, add 2 teaspoons of oil.

Add cashews, star anise, cloves, cardamom pods, mace, and cinnamon sticks. Roast them until aromatic.

Now, stir in the green chillies and chopped onion. Sauté for 2-3 minutes or until the onions soften.

Add 1 teaspoon of ginger-garlic paste and cook for a minute.

Let the mixture cool down slightly. Then, transfer it to a blender or mixer.

Add 3/4 cup of yoghurt and blend everything into a smooth paste.

Heat 2 tablespoons of butter in a pan and pour the blended paste into it. Add 1 cup of water and mix well.

Season with salt and cook over low heat for 2-3 minutes until the oil starts to separate.

Gently add the koftas to the gravy and cook for 2 minutes.

Next, add 1/2 teaspoon garam masala, 1/4 teaspoon pepper, and 1/2 teaspoon cumin powder. Stir gently.

Cover and cook for another 2-3 minutes.

Add dried fenugreek leaves and stir.

Then pour in 1/4 to 1/2 cup of cream, stir well, and let it cook for 3-4 minutes over low heat. Stir occasionally to avoid sticking.

Serve the chicken malai kofta gravy with naan, roti, hot rice, or paratha.

Cooking Techniques

Spice Level:

Dietary

Allergens