Sharing a royal festival Chicken Kofta Curry.Kofta’s are meat balls it can be made using either of Mutton or Chicken. The vegetarian version can be prepared using potato along with any other vegetables. The prepared Meat balls are cooked in a tomato cashew based gravy topped with cream. It is a special dish from the Middle East. Now let’s see how to prepare Chickken Malai kofta Curry.
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📖 Recipe
Chicken Malai Kofta Curry
Chicken Malai Kofta Curry is a royal delicacy.Kofta’s are meat balls it can be made using either of Mutton or Chicken.
Servings: 4
Calories:
Standard 1 cup measures 240 ml
Ingredients
Kofta:
- Minced chicken – 250 gm
- Onion – 1 finely chopped
- Coriander Leaves a handful
- Chilli powder – 1 tsp
- Coriander Powder – 1 tsp
- Garam Masala -1 tsp
- Salt as needed
- Corn flour as needed
- Oil for frying
To cook and grind:
- Onion – 1
- Tomato – 3
- Ginger Garlic roughly ground – 1 tbsp
- Cashew nuts – 6
- Water – ½ cup
For Gravy
- Butter – 1 tbsp
- Bay Leaves – 1
- Cinnamon Stick – 1 inch piece
- Cloves – 3
- Cardamom – 1
- Salt as needed
- Red Chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Water – ½ cup
- Garam Masala – ½ tsp
- Kastoori Methi – 1 tsp crushed
- Heavy Cream – ¼ cup
Instructions
- In a mixing bowl add in the ingredients mentioned under the “Kofta” table except Corn flour and oil and mix well.
- Now add in the corn flour and mix everything once gain and then divide the dough into equal sized balls.
- Heat an appe pan and drizzle in oil in it, now roll the kofta balls in corn flour and add in the appe pan turn on both the sides and cook till it’s done. Cook in medium flame.
- Drain in paper towel and set aside. Now in another pan add in the Ingredients under the “To Cook and Grind” table and start cooking , in a medium flame cook till everything becomes soft it will take 15 minutes .Once it cools down take everything in a blender and make it to a fine puree.
- Now in a pan add in butter once it melts add in the Cinnamon Sticks, Cloves, Cardamom and Bay Leaves, let it splutter next add in the ground masala and salt.
- Cook till the masala becomes thick and then add in Chilli powder, Coriander powder, Garam Masala .Mix well and add in Water, Cook till the gravy thickens and raw smell leaves.
- Now add in the crushed Kastoori Methi .In a bowl take cream and mix well so that it is not thick. Now take a kofta ball dip in the cream and then add in the gravy.
- Likewise add all the kofta balls mix gently and then switch off then flame, Add in the remaining cream to the gravy and garnish with Coriander leaves .Serve hot.
Notes
- Serve the Kofta Gravy immediately after cooking else it will become soggy.
- If serving late add the koftas to the just before serving.
- Tastes best when served with Roti or any Pulao,Biryani
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