Chicken Malai Kofta Gravy | Malai Kofta Recipe

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

Add 2 kg boneless chicken to a chopper.

Add 1/2 medium onion sliced, 3 chopped green chilies, and fresh coriander leaves with stems to the chopper.

Add 1 tbsp roasted cumin powder, 1 tbsp red chili powder, 1 tbsp garam masala powder, 1 tbsp ginger-garlic paste, and salt to taste.

Add 4 torn slices of bread and 1/4 cup fresh cream or milk cream to the mixture.

Chop everything together to make a chicken mince and transfer it to a bowl.

Form kofta balls in your desired size and set them aside.

Heat oil on medium flame and fry the kofta balls for 2-3 minutes until they take shape and turn golden brown.

Flip the kofta balls to cook them evenly until golden on all sides, then drain the oil and set aside.

In a kadhai, heat 2 tbsp oil and add 2 medium sliced onions and 3-4 green chilies.

Add 12-15 cashews, 2 small pieces of mace, and 3 green cardamoms, and cook until the onions turn golden.

Once cooked, turn off the flame and let the mixture cool down.

Transfer the cooled mixture to a grinding jar, add a little water, and grind to make a white paste for the gravy.

In the same kadhai, heat 3 tbsp oil and add 2 bay leaves and 2 cinnamon sticks until they crackle.

Add 2 tbsp ginger-garlic paste and sauté until the raw smell disappears.

Add the prepared white paste and mix well with the oil.

Add 2 tbsp roasted cumin powder, 1 tbsp white pepper powder, and 1 tbsp dried fenugreek leaves, crushed by hand, along with salt to taste.

Cook the mixture for 2 minutes until it starts to boil, then add 1/2 cup whipped yogurt and cook with the spices.

Once the gravy boils, add all the chicken kofta and mix gently.

Add 1/4 cup fresh cream and 1/2 tsp garam masala powder, then let the kofta cook in the gravy on low flame for at least 15 minutes.

After cooking, add chopped fresh coriander leaves and mix well.

Turn off the flame and add smoke from a piece of coal for a smoky flavor, cover, and let it sit for 10 minutes.

Remove the coal and serve the Chicken Malai Kofta hot with butter naan, tandoori roti, or lachha paratha.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens