Chicken Malai Kofta Recipe.
Ingredients:
500 boneless chicken
1 teaspoon ginger garlic paste
1 tsp crushed chillies
1 teaspoon garam masala
1 teaspoon cumin powder
1 teaspoon of salt
1/2 teaspoon pepper
2-3 green chillies
1/4 cup onion
1 tablespoon of butter
1 tablespoon fresh cream
coriander leaves
2 slices of bread
1/2 cup oil
2 tsp ginger garlic paste
2 onions
10 cashew nuts
4 green chillies
cardamom
victory
1/2 teaspoon salt
1/2 teaspoon white pepper powder
1/2 teaspoon cumin powder
1/2 teaspoon pepper powder
1/2 teaspoon garam masala
1/2 cup yogurt
2-3 tablespoons of fresh cream
coriander leaves
2 teaspoons Kasuri Methi
cinnamon
bay leaf
Procedure:
First mix 500g boneless chicken, 1 tbsp ginger garlic paste, 1 tsp crushed dry chillies, 1 tsp garam masala, 1 tsp cumin powder, 1 tsp salt and 1/2 tsp pepper powder, 2/3 green chillies, 1 onion (chopped), 1 tbsp butter/oil, 1 tbsp fresh cream or malai, coriander leaves, and 2 slices of bread. I will give it in pieces. Now paste everything together. My kofta mix is ready. Now grease your hands with a little oil and make small balls from the kofta mixture.
Now heat oil in a pan and fry the koftas until they are very red and keep aside.
Now we will make white gravy. For that add 1/2 cup of oil in the pan (we will use the same oil we used for frying the koftas). Now when the oil is hot, fry it with 2 chopped onions, 10-12 cashew nuts, 3/4 raw chilli until the onion becomes soft. Then take it out and cool it and add it to the mixer, add a piece of jaitri, 4/5 cardamom, 1 tablespoon of chamgoz and a little water and make a paste of it.
Now heat the oil in a pan, add 2 inches of cinnamon, 2 bay leaves, 2 teaspoons of ginger and garlic paste and fry for 30-40 seconds. Then add the white gravy paste we made, cook it for 3/4 minutes. Add some spices like 1/2 tsp white pepper powder, 1/2 tsp crushed pepper (don’t grind), 1/2 tsp garam masala and cumin powder and salt to taste and cook it till oil leaves the side. Then I will add 1/2 cup of curd in it, cook it again till the oil starts to leave… Put the curd in very low flame and keep stirring while adding it so that it doesn’t curdle. Then mix together with 2/3 tablespoon of fresh cream. If you want a little gravy, you can add a little water at this stage. Then add the koftas and crush 2 teaspoons of kasuri methi with your hands and mix well, reduce the flame and cook for 10-12 minutes with a lid (be careful not to stick to the bottom, if it seems to stick, add a little water).
Now our Chicken Malai Kofta recipe is ready. At the end you can mix it with coriander leaves and serve it for garnish.
