Chicken malai kofta comprises balls made from a mixture of minced chicken and a variety of aromatic spices, further cooked in a spicy and creamy white gravy and smoked for a unique flavor. The steps to make chicken malai kofta at home are however quite simple, as you will discover while reading my recipe.
KEY TAKEAWAYS
- Chicken malai kofta is a popular dish.
- Serve it hot with tandoori roti, butter naan, or lachha paratha.
- Chicken malai kofta tastes creamy, sweet, and slightly spicy.
- Other similar recipes are mutton malai kofta, egg malai kofta, fish malai kofta, vegetable malai kofta, and paneer malai kofta.
The Ingredients:
For making the koftas:
- 500 grams chicken (boneless)
- ½ piece onion (medium sized, sliced)
- 3 pieces green chilies (chopped roughly)
- ½ cup coriander leaves (with stems)
- 1 tsp roasted cumin seeds powder
- 1 tsp dry red chilies (crushed)
- 1 tsp garam masala powder
- 1 tsp ginger garlic paste
- 1 tsp salt
- 4 slices bread
- ¼ cup fresh cream (or homemade malai)
- Cooking oil as required for frying
For making the white paste for the gravy:
- 2 tbsp cooking oil
- 2 pieces onions (medium sized, sliced roughly)
- 4 pieces green chilies (whole)
- 15 pieces cashew nuts (whole)
- 2 pieces mace
- 3 pods green cardamom (whole)
- 2 tbsp water
For making the gravy:
- 3 tbsp cooking oil
- 2 pieces bay leaves
- 2 pieces cinnamon (inch size sticks)
- 2 tsp ginger garlic paste
- 2 tsp roasted cumin seeds powder
- 1 tsp white pepper powder
- 1 tbsp fenugreek leaves (crushed)
- 1 tsp salt
- ¼ cup yogurt (whisked)
- ¼ cup fresh cream
- ½ tsp garam masala powder
- Coriander leaves (a handful, finely chopped)
- 1 tsp cooking oil or ghee (for smoking)
This recipe came from a beautician who visited my home during Diwali season for threading and facials. I asked for the detail recipe, and she shared it with me casually.
I made it that weekend. My husband said it was “salon-healthy,” and the boys liked the subtle flavors. Now, it is our festive prep meal.
How to Make Chicken Malai Kofta? (Step by Step Guide with Images)
Step 1: In a chopper or mixer, take 500 grams of boneless chicken, ½ a piece of onion (medium sized, sliced), 3 pieces of green chilies (chopped roughly), ½ cup of coriander leaves with stems, 1 tsp of roasted cumin seeds powder, 1 tsp of dry red chilies (crushed), 1 tsp of garam masala powder, 1 tsp of ginger garlic paste, 1 tsp of salt, 4 slices of bread, and ¼ cup of fresh cream (or homemade malai). Blend them all nicely to a fine paste and transfer it to a bowl.
Step 2: Shape the koftas to your desired size. Keep them on a plate aside.
Step 3: Heat adequate cooking oil in a kadai on a medium flame. Put the chicken koftas and fry for about 3 minutes till light golden color, flipping in between. Remove them on a plate when done.
Step 4: Heat 2 tbsp of cooking oil in a separate kadai and add 2 pieces of onions (medium sized, sliced roughly), 4 pieces of green chilies (whole), 15 pieces of whole cashew nuts, 2 pieces of mace, and 3 pods of green cardamom to it. Fry them all on a medium flame until they turn slightly golden-brown.
Step 5: Now, transfer the fried mixture to a mixer and add about 2 tbsp of water. Grind them to a fine white paste.
Step 6: Heat 3 tbsp of cooking oil in a kadai on a medium flame and put 2 pieces of bay leaves and 2 pieces of cinnamon (inch size sticks). Stir them for about 10 seconds. Then, add 2 tsp of ginger garlic paste and fry it nicely as well.
Step 7: Add the white paste and mix it nicely.
Step 8: Now, add 2 tsp of roasted cumin seeds powder, 1 tsp of white pepper powder, 1 tbsp of fenugreek leaves (crushed), 1 tsp of salt and mix these powdered spices nicely.
Step 9: Add ¼ cup of whisked yogurt and mix it well.
Step 10: Add the fried chicken koftas to it and mix nicely with the gravy.
Step 11: Then, add ¼ cup of fresh cream and ½ tsp of garam masala powder to it and mix them all nicely. Cover and cook for about 15 minutes on a very low flame.
Step 12: Add a handful of finely chopped fresh coriander leaves to the dish. Mix it nicely and switch off the gas stove.
Step 13: Put a stainless-steel bowl with hot charcoal and 1 tsp of cooking oil or ghee and quickly cover the kadai. Leave it for about 10 minutes and remove the charcoal carefully when done.
Step 14: Your tasty and creamy homemade chicken malai kofta curry is ready to serve hot.
Recipe Card
Chicken Malai Kofta
Ingredients
For making the koftas:
- 500 grams chicken boneless
- ½ piece onion medium sized, sliced
- 3 pieces green chilies chopped roughly
- ½ cup coriander leaves with stems
- 1 tsp roasted cumin seeds powder
- 1 tsp dry red chilies crushed
- 1 tsp garam masala powder
- 1 tsp ginger garlic paste
- 1 tsp salt
- 4 slices bread
- ¼ cup fresh cream or homemade malai
- Cooking oil as required for frying
For making the white paste for the gravy:
- 2 tbsp cooking oil
- 2 pieces onions medium sized, sliced roughly
- 4 pieces green chilies whole
- 15 pieces cashew nuts whole
- 2 pieces mace
- 3 pods green cardamom whole
- 2 tbsp water
For making the gravy:
- 3 tbsp cooking oil
- 2 pieces bay leaves
- 2 pieces cinnamon inch size sticks
- 2 tsp ginger garlic paste
- 2 tsp roasted cumin seeds powder
- 1 tsp white pepper powder
- 1 tbsp fenugreek leaves crushed
- 1 tsp salt
- ¼ cup yogurt whisked
- ¼ cup fresh cream
- ½ tsp garam masala powder
- Coriander leaves a handful, finely chopped
- 1 tsp cooking oil or ghee for smoking
Instructions
- In a chopper or mixer, take 500 grams of boneless chicken, ½ a piece of onion (medium sized, sliced), 3 pieces of green chilies (chopped roughly), ½ cup of coriander leaves with stems, 1 tsp of roasted cumin seeds powder, 1 tsp of dry red chilies (crushed), 1 tsp of garam masala powder, 1 tsp of ginger garlic paste, 1 tsp of salt, 4 slices of bread, and ¼ cup of fresh cream (or homemade malai). Blend them all nicely to a fine paste and transfer it to a bowl.
- Shape the koftas to your desired size. Keep them on a plate aside.
- Heat adequate cooking oil in a kadai on a medium flame. Put the chicken koftas and fry for about 3 minutes till light golden color, flipping in between. Remove them on a plate when done.
- Heat 2 tbsp of cooking oil in a separate kadai and add 2 pieces of onions (medium sized, sliced roughly), 4 pieces of green chilies (whole), 15 pieces of whole cashew nuts, 2 pieces of mace, and 3 pods of green cardamom to it. Fry them all on a medium flame until they turn slightly golden-brown.
- Now, transfer the fried mixture to a mixer and add about 2 tbsp of water. Grind them to a fine white paste.
- Heat 3 tbsp of cooking oil in a kadai on a medium flame and put 2 pieces of bay leaves and 2 pieces of cinnamon (inch size sticks). Stir them for about 10 seconds. Then, add 2 tsp of ginger garlic paste and fry it nicely as well.
- Add the white paste and mix it nicely.
- Now, add 2 tsp of roasted cumin seeds powder, 1 tsp of white pepper powder, 1 tbsp of fenugreek leaves (crushed), 1 tsp of salt and mix these powdered spices nicely.
- Add ¼ cup of whisked yogurt and mix it well.
- Add the fried chicken koftas to it and mix nicely with the gravy.
- Then, add ¼ cup of fresh cream and ½ tsp of garam masala powder to it and mix them all nicely. Cover and cook for about 15 minutes on a very low flame.
- Add a handful of finely chopped fresh coriander leaves to the dish. Mix it nicely and switch off the gas stove.
- Put a stainless-steel bowl with hot charcoal and 1 tsp of cooking oil or ghee and quickly cover the kadai. Leave it for about 10 minutes and remove the charcoal carefully when done.
- Your tasty and creamy homemade chicken malai kofta curry is ready to serve hot.
