Chicken Malai Kofta Recipe | Malai Chicken Kofta Gravy | Cook With Konkani Shahi Zaika

fresh cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut milk

Greek yogurt reduces calories while maintaining creaminess

cashew nuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide similar texture at a lower cost

ground chicken

🥗Healthier: ground turkey

💰Cheaper: chicken thighs

Ground turkey is leaner, while chicken thighs are often cheaper than breast.

Start by introducing the recipe for Chicken Malai Kofta.

Take 1 kg of chicken mince and grind it finely in a grinder.

Add 2 tablespoons of chopped garlic to the chicken mince.

Add 1 tablespoon of chopped ginger to the mixture.

Add 7 pieces of chopped green chili.

Add the juice of 1 lemon.

Add salt to taste.

Add 1 tablespoon of Kashmiri red chili powder.

Add 1/2 tablespoon of garam masala powder.

Add 1 1/2 big spoon of roasted chickpea powder.

Add chopped coriander leaves.

Add 2 tablespoons of desi ghee to the mixture.

Mix everything well using your hands or a spoon.

Form the mixture into elongated kofta shapes instead of round balls.

Heat oil in a pan on medium flame for frying.

Fry the koftas for 2 to 3 minutes on one side.

Flip the koftas and fry for another 2 minutes until golden brown.

Remove the fried koftas and set them aside.

In the same oil, add 3 tablespoons of desi ghee for the curry.

Add 1 tablespoon of cumin seeds and let them sizzle.

Add 1 inch of cinnamon stick and 5 pieces of green cardamom.

Add 3 pieces of chopped onion and mix well.

Cook until the onions turn golden brown.

Add 2 tablespoons of ginger garlic chili paste and mix well.

Add chopped coriander stems for extra flavor.

Cook for 2 minutes while mixing.

Add 1 piece of tomato paste and mix again.

Cook for 2 minutes to eliminate the raw smell of the tomato.

Add 1/4 tablespoon of turmeric powder.

Add 1 tablespoon of coriander powder.

Add 1/2 tablespoon of roasted cumin powder.

Add 1 tablespoon of Kashmiri red chili powder.

Add 1/2 tablespoon of spicy red chili powder and mix well.

Cook until the oil separates from the mixture, about 1 minute.

Add 50 grams of yogurt and mix well.

Cook on low to medium flame until well combined.

Add 1 tablespoon of kasuri methi and salt to taste, mixing well.

Add 1 glass of hot water, adjusting the amount for desired gravy consistency.

Bring to a boil.

Add the fried koftas to the gravy and mix gently.

Cover and cook for 10 minutes on medium flame.

After 10 minutes, check the koftas.

Add 50 grams of fresh cream for a creamy texture.

Add sliced ginger and 2 pieces of sliced green chili.

Add more coriander leaves and mix gently.

Cover and cook for another 2 minutes.

Check again after 2 minutes; the Chicken Malai Kofta is ready.

Turn off the gas and plate the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens