Malai Kofta with White Gravy | Soft Juicy Chicken Malai Kofta Recipe | Chicken 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

Take 500 grams of boneless chicken (chest pieces) and add it to a bowl.

Add 1 tablespoon of ginger garlic paste and 4-5 chopped green chilies to the chicken.

Add 1 teaspoon red chili powder, 1 teaspoon salt, 1 teaspoon garam masala powder, 1 tablespoon coriander powder, 1 teaspoon cumin powder, and 0.5 teaspoon red chili powder for color to the mixture.

Soak 2 slices of stale bread in water, squeeze out the water completely, and add to the chicken mixture.

Mix well and add 1 teaspoon baking powder to the mixture.

Knead the mixture well for about 5 minutes until it is smooth and cohesive, then refrigerate it for a while.

Grease your hands with oil and shape the mixture into kofta balls, about the size you prefer.

Deep fry the kofta balls one by one in hot oil until they turn golden brown, ensuring to flip them for even cooking.

Once fried, remove the kofta and set them aside.

In the same pan, reduce the oil and add chopped onions to sauté until soft but not browned.

Add 1 tablespoon of ginger garlic paste and mix it with the onions.

Add a beaten tomato paste (from one tomato) and sauté it with the onions.

Add spices: 1 tablespoon coriander powder, a large pinch of carom seeds, and cumin powder, and sauté until fragrant.

Add 1 teaspoon salt and mix well, ensuring the color of the mixture does not darken.

Add 0.5 cup of beaten yogurt and mix until the raw taste is gone.

Add 1 teaspoon red chili powder and adjust spices to taste.

Pour in 0.5 cup of cream and mix well, cooking on low flame until it bubbles.

Carefully add the fried kofta to the gravy and cover with a lid, cooking on low heat for 10-15 minutes, stirring occasionally.

After 10-15 minutes, check the kofta; they should have absorbed some gravy and expanded slightly.

Sprinkle kasuri methi and black pepper on top for flavor.

Add 3-4 tablespoons of cream for garnish and mix well before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens