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.