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

Restaurant Style Recipes | nonvegetarian

  • Prep Time 10 Mins
  • Cook Time 25 Mins
  • Total Time 35 Mins
  • Servings 4

Ingredients

  • 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)

Instructions

  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.