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What do you do to make veggies like lauki and cabbage interesting? We don't know about you, but we just make koftas out of it and it seems to work with everyone. Ever wondered how amazing it would be to stuff pieces of chicken in your kofta? Yes, expect fireworks.
Chicken Malai Kofta is a scrumptious dish that has blockbuster written all over it. The dish simply melts in your mouth and tastes really amazing with Indian flatbreads like tawa roti, naan and tandoori roti. Chicken Malai Kofta is a succulent dish which is simmered in a piquant tomato makhani gravy along with chicken kofta balls. It is flavoured with mild spices. Though if you like, you can add more spices like garam masala, red chilli powder and green chillies to spice it up. It is a super simple recipe that can be perfect for dinners, dawats and lunches. So, without further ado, here’s the recipe for Chicken Malai Kofta.
Ingredients For Kaju Paste:
- 1/4 cup cashew nuts (soak for 30 minutes)
- 3 tsp almonds (soak for 30 minutes)
Ingredients For Kofta:
- 300 gm boneless chicken, minced
- 1 tsp pepper powder
- 1 tsp garam masala
- 1 tsp ginger-garlic paste
- 2 tsp coriander, finely chopped
- 3 green chillies, finely chopped
- Salt to taste
- Oil
Ingredients For Gravy:
- 3 cardamoms
- 3 cloves
- 1 ½ inch cinnamon stick
- 1 tsp pepper powder
- 1 cup onions, finely chopped
- 1 green chilli, finely chopped
- 1 tsp ginger-garlic paste
- 2 cup water
- 3 tsp fresh cream
- Salt to taste
- Oil as required
- Ghee as required
Preparations:
1. In a bowl add all the ingredients for kofta and mix it well. Then make small balls out of the mixture and keep it aside.
2. Take a non-stick pan and heat oil over high flame for deep frying. When the oil is hot enough, lower the flame and carefully add the kofta balls into it. Fry them until kofta balls are golden in colour.
3. Meanwhile, grind the soaked cashews and almonds into thick paste. Make sure they are smooth in texture. Keep the paste aside for a while.
4. Then in another pan add ghee, oil, cardamom, cloves and cinnamon, and fry them. After this add onion, green chillies, and ginger-garlic paste. Sauté the mixture well until onions turn slightly translucent.
5. Now, add the grinded cashew-almond paste into it and fry them on medium flame until oil separates.
6. After the oil separates, add water and cook it on medium flame until the gravy reduces to half. Make sure to stir the gravy or else it will stick to the bottom.
7. After the gravy is reduced to half, add the deep fried koftas into it and let it cook for 4-5 minutes. (If needed, you can also add some hot water and mix it well).
8. Finally, add pepper powder, garam masala, ghee and fresh Cream. Turn off the flame and gently mix the dish once again.
Your Chicken Malai Kofta is ready to be gorged upon.
