Creamiest Murgh Malai Kofta Creamy Chicken Kofta Curry Chicken Kofta secret tips

Ingredients

• 1 kg Chicken minced
• 1 tbsp Tender Coriander stems (finely chopped)
• 4-5 no. Green chillies (less spicy & finely chopped)
• 1 tbsp Ginger Garlic paste
• Salt to taste
• 1 cup Breadcrumbs
• 1-2 tbsp Butter (cubed)
• 1-2 tbsp Oil for shallow frying
• Prepared koftas
• 2-3 tbsp Ghee
• 2 large Onions (sliced)
• 10-12 no. Cashew Nuts
• 2 cup Curd (beaten), curd (yogurt)
• 1 heaped tbsp Ginger Garlic paste
• 2-3 cup Hot water
• 2-3 heaped tbsp Black peppercorns
• 7-8 no. Cloves
• 10-12 no. Green cardamom
• 2 no. Mace
• Salt to taste
• Prepared gravy
• Salt to taste
• 2 no. Green chillies (slit into half)
• Fried koftas
• A pinch of sugar
• 1 tbsp Ghee
• ¼ cup Fresh cream
• 1-2 tbsp Ghee
• 3 no. dry Kashmiri red chillies
• 1 tsp Degi red chili powder, Degi Lal Mirch Powder
• Little water
• Prepared dry masala
• Prepared tadka, prepared tadka
• Silver work
• Dry fenugreek leaves (crushed), kasuri methi (dried fenugreek leaves)
• Coriander sprig, coriander leaves

Steps

1. In a bowl, add chicken minced, tender coriander stems, green chillies, ginger garlic paste, salt to taste, breadcrumbs and marinate well.
2. Add butter and give it a good mix.
3. Divide the mixture into medium size lemon balls to make a kofta shape.
4. Place them on a tray or dish and keep it aside for further use.
5. In a pan, add oil for frying. Once it’s hot, add one by one prepared koftas and cook them for 5-6 minutes or until it’s half cooked.
6. Transfer them to a tray or dish and keep it aside for further use.
7. In a handi, add ghee. Once it’s hot, add onions and cook them until onions get translucent in texture.
8. Add cashew nuts, curd, ginger- garlic paste, and cook for a while or until oil separates from the masala.
9. Add hot water, cover it with the lid and let it cook for 10-12 minutes on low to medium flames.
10. Once it’s cooked then keep it aside to cool down the temperature.
11. Transfer the mixture into the mixer grinder or blend it with the hand blender to make a smooth fine paste.
12. Keep it aside for further use.
13. Heat a pan, add black peppercorns, cloves, green cardamom, mace, salt to taste and roast for 2-3 minutes until it’s aromatic.
14. Transfer it into the mixer grinder jar and grind it into fine powder.
15. Keep it aside for further use.
16. In a handi, add prepared gravy, salt to taste, green chillies and give it a quick boil.
17. Add fried koftas, a pinch of sugar and cook for another 4-5 minutes.
18. Finish it with ghee, fresh cream and give it a good mix.
19. Transfer to a serving dish and garnish with prepared dry masala, prepared tadka, silver vark, crushed dry fenugreek leaves and coriander sprig.
20. Serve hot with roti or naan.