Chicken Malai Kofta | Shahi Chicken Kofta recipe | How to make Malai Chicken Kofta Curry
Restaurant Style Recipes
|
nonvegetarian
Prep Time10 Mins
Cook Time25 Mins
Total Time35 Mins
Servings4
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
Add all ingredients for the Chicken Koftas and make Lemon sized balls. (See tips)
Heat 2 tsp oil in a pan, put the Koftas and fry on medium flame until they turn light golden brown.
Grind the soaked Cashew Nuts and Chironji into a smooth paste.
Add Oil, Ghee, Cardamom, Cloves and Cinnamon and fry.
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.
Add the Cashew Nut paste and fry on medium flame until oil separates.
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.
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).
Finally, add ½ tsp Pepper Powder, ½ tsp Garam Masala, Ghee and Fresh Cream. Remove from fire.