Immerse yourself in the world of culinary delight with our Chicken Malai Kofta Curry, a recipe that transcends the ordinary and brings a touch of elegance to your dining table. Crafted with the same passion and precision as a chef like Meherwan Irani would in his own kitchen, this dish is a testament to the art of cooking with love and care.
Our Chicken Malai Kofta Curry is more than just a recipe; it's a culinary journey that begins with tender, minced chicken koftas, seasoned to perfection with a blend of exotic spices. These succulent meatballs are then gently simmered in a rich and creamy gravy, infused with the aromatic essence of cardamom, mace, and cinnamon. The velvety texture of the gravy, enriched with cashews and yogurt, envelops the koftas in a blanket of flavor, creating a harmony of tastes that is both comforting and luxurious.
Perfect for a cozy family dinner or a festive gathering, this dish is a celebration of flavors that will transport your senses to the heart of Indian cuisine. Serve it with pulao, rice, or paratha, and let the magic of our Chicken Malai Kofta Curry unfold on your palate. Whether you're a seasoned chef or a home cook, this recipe is designed to inspire and delight, making every meal a memorable experience.
Ingredients:
For Koftas:
400g minced chicken (keema)
½ tsp salt
½ tsp pepper
½ tsp chili flakes
½ tsp garam masala
½ tsp roasted cumin
½ tsp garlic paste
½ tsp ginger paste
1 tsp hung yogurt
¼ cup finely chopped onion
2-3 finely chopped green chilies
2½ tbsp finely chopped coriander
3 tbsp breadcrumbs
For Gravy:
2 tbsp cooking oil (plus extra for shallow frying)
1 medium onion, thinly sliced (½ cup)
3 green chilies
2½ tbsp cashews
3 cardamoms
¼ small piece of mace
1 small cinnamon stick
½ cup hung yogurt
½ tsp garlic paste
½ tsp ginger paste
½ tsp salt (to taste)
½ tsp garam masala
¼ tsp pepper
½ tsp roasted cumin
½ cup water
½ cup cream (any type)
Instructions:
Prepare the Koftas:
In a bowl, combine minced chicken, salt, pepper, chili flakes, garam masala, roasted cumin, garlic paste, ginger paste, hung yogurt, chopped onion, green chilies, coriander, and breadcrumbs. Mix well.
Form the mixture into 13-14 balls.
Heat some oil in a pan and shallow fry the koftas for about 4 minutes, turning them to ensure even cooking. Once they are golden brown, remove them to a plate.
Make the Gravy:
In the same pan, reduce the oil to 2 tbsp. Add sliced onion, green chilies, and cashews. Sauté until the onions are soft.
Add cardamoms, mace, and cinnamon stick. Sauté for a short time, then transfer the mixture to a blender or mixer. Add ½ cup of hung yogurt and blend into a smooth paste.
In the same pan, heat 2 tbsp of oil. Add garlic paste and ginger paste, and fry for 30-40 seconds over medium-low heat.
Add the onion-cashew-yogurt mixture to the pan along with ½ cup of water. Mix well.
Season with salt, garam masala, pepper, and roasted cumin. Sauté for 3 minutes over low heat until the oil begins to separate.
Add the koftas to the gravy and mix gently.
Pour in ½ cup of cream, cover, and cook for 7 minutes over low heat. Stir occasionally to prevent sticking.
Serve:
Garnish with coriander and serve the Chicken Malai Kofta Curry with pulao, rice, or paratha. Enjoy the rich and flavorful dish!