Chicken Malai Kofta | Shahi Chicken Kofta recipe | How to make Malai Chicken Kofta Curry

Chicken Malai Kofta | Shahi Chicken Kofta recipe | How to make Malai Chicken Kofta Curry - This is perfect for parties and weekends. Here is a detailed recipe for Shahi Chicken Malai Kofta Curry with images and a video.

Malai Chicken Kofta Curry melts like Butter in the mouth and tastes very good with Rotis, Naan and Chapatis. Everyone loves the restaurant-style Malai Kofta. But restaurants have changed the Kofta recipe to cater to different palates.

The Nawabi style Kofta has a balanced taste with mild spice. The same Kofta can also be turned spicy by adding more Turmeric, Salt, Garam Masada and Mirchi. The Spicy Malai Kofta goes well with Pulao.

I am now making the savoury Chicken Malai Kofta. I have made small changes to the Malai Kofta recipe. This is a mild, less spicy, savoury dish but do follow the tips to know how to make it spicier.

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  1. I have ground Boneless Chicken to a smooth paste in a mixie for the Kofta.

  2. As I mentioned before, I am making this Curry in Shahi style with less spice. If you want spice, you could add some Mirchi, Turmeric and more chopped Green Chillies.

  3. You should add just a little Oil while making Koftas. Or the balls won't stay in shape.

  4. When you put the Koftas into the Oil in the pan, do not touch them for a minute. Then if you fry them, slowly turning them over, then they won't crumble. Koftas should always be fried on a medium flame.

For thick & tasty Gravy:

• If you want a spicy Gravy, add Turmeric, Mirchi and Green Chillies as per your taste. You can add them after the Onions are fried.

• Onions in the Gravy should be fried until they turn golden. Only then will the Gravy become thick and fragrant.

• Usually, Oil and Ghee should be used adequately for Shahi, Nawabi, Mughalai Curries. I have made this Curry also keeping taste as a primary criterion. If you use Oil and Ghee both as I have suggested, then the Curry will taste excellent. If you don't like that much Oil, you can use lesser.

• I have used Chironji seeds in the Gravy. If you don't have Chironji, you could use Almonds.

• Cashew Nuts, Chironji/Almonds should be soaked for at least 30 minutes to get a smooth paste. The softer the paste, the tastier the Gravy.

• Because we are using Cashew Nuts and Chironji, the Gravy becomes thicker as it cools. If it becomes too thick at any point, you could add some hot water and dilute it.

• The taste of the Gravy is in adding each ingredient and frying until the Oil separates.

• The Gravy should be removed from fire while it is still thin in consistency. Or it becomes a thick paste as it cools down.

Chicken Malai Kofta | Shahi Chicken Kofta recipe | How to make Malai Chicken Kofta Curry - Recipe Video

Chicken Malai Kofta | Shahi Chicken Kofta recipe | How to make Malai Chicken Kofta Curry

North Indian Curries | nonvegetarian
  • Prep Time 10 mins
  • Soaking Time 30 mins
  • Cook Time 25 mins
  • Total Time 1 hr 5 mins
  • Servings 4


  • For Kaju paste
  • 1/3 cup Cashew Nuts (Soak for 30 minutes)
  • 2 tsp Chironji/Almonds (Soak for 30 minutes)
  • For Kofta
  • 250 gms Boneless Chicken (ground to a smooth paste in the mixie)
  • Salt
  • 1/2 tsp Pepper Powder
  • 1/2 tsp Garam Masala
  • 1/2 tsp Ginger Garlic Paste
  • 1 tbsp Oil
  • 2 tsp Green Coriander chopped
  • 1 Green Chilli sliced and grated
  • 2 tsp Oil to fry
  • For Gravy
  • 3 tbsp Oil
  • 1 tbsp Ghee
  • 2 Cardamoms
  • 2 Cloves
  • Cinnamon stick 1 inch
  • Salt
  • 1 cup chopped Onions
  • 1 Green Chilli chopped
  • 1/2 tsp Ginger Garlic paste
  • 1.5 cup Water
  • 1/2 tsp Pepper Powder
  • 1 tsp Ghee
  • 2 tsp Fresh Cream (Milk Cream)


  1. Add all ingredients for the Chicken Koftas and make Lemon sized balls. (See tips)
  2. Heat 2 tsp oil in a pan, put the Koftas and fry on medium flame until they turn light golden brown.
  3. Grind the soaked Cashew Nuts and Chironji into a smooth paste.
  4. Add Oil, Ghee, Cardamom, Cloves and Cinnamon and fry.
  5. Add thinly chopped onions and fry until they turn golden. While the Onions are frying, add the chopped Green Chillies, Ginger Garlic Paste and fry well.
  6. Add the Cashew Nut paste and fry on medium flame until oil separates.
  7. After Oil separates, add Water and cook on medium flame until the Gravy becomes half. You have to keep stirring or the Gravy will stick to the bottom.
  8. After the Gravy is reduced to half, add the fried Koftas and let cook for 3-4 minutes. (If needed, add some hot water and dilute).
  9. Finally, add ½ tsp Pepper Powder, ½ tsp Garam Masala, Ghee and Fresh Cream. Remove from fire.

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