Malai kofta

Name: Malai kofta
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 KG ground chicken; 1 onion, quartered; 4 green chillies, divided; 2 slices bread; To taste, salt; 2 tsp. chilli powder, divided; 2 tsp. coriander powder, divided; 2 tsp. cumin powder, divided; 1 tbsp. ghee; 4 tbsp. oil, divided; 1 blade mace, divided; 1/2 stick cinnamon, divided; 5 green cardamoms, divided; 12 cashews; 2 onions, sliced; 1 1/2 cup water, divided; 2 tbsp. butter; 2 bay leaves; 1 tbsp. ginger-garlic paste; 1 tsp. chaat masala; 1 cup yogurt; 2 tbsp. cream, divided; 1 tbsp. cilantro, chopped

Sarvat Hanif @sarvathanif

Canada

Malai Kofta is a delicious dish of fried meatballs in a rich and creamy mild gravy. This melt-in-your-mouth recipe is a labour of love, but one that is well worth it.
Malai’ means cream and ‘Kofta’ are fried meatballs of various ingredients. Malai Koftas are popular not only in subcontinent cuisine, but also in Middle Eastern, Balkan and Asian meals as well.
In this delicious restaurant style malai kofta recipe, the kofta are made of ground chicken, spices and then fried. Finally the koftas are dunked in a smooth, mildly sweet and lighted spiced curry. The combination of the kofta with the curry tastes awesome. You’ll just have to try it to find out!

Sarvat Hanif @sarvathanif

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Ingredients

4 servings

1/2 KGground chicken
1onion, quartered
4green chillies, divided
2 slicesbread
To taste, salt
2 tsp.chilli powder, divided
2 tsp.coriander powder, divided
2 tsp.cumin powder, divided
1 tbsp.ghee
4 tbsp.oil, divided
1blade mace, divided
1/2 stickcinnamon, divided
5green cardamoms, divided
12cashews
2onions, sliced
1 1/2 cupwater, divided
2 tbsp.butter
2bay leaves
1 tbsp.ginger-garlic paste
1 tsp.chaat masala
1 cupyogurt
2 tbsp.cream, divided
1 tbsp.cilantro, chopped

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Steps

1

In a blender add quartered onion, 2 green chillies and grind.
2

Add bread and grind.
3

Add ground chicken, salt, 1 teaspoon each of chilli powder, cumin powder and coriander powder and grind to form a smooth paste.
4

Remove and add ghee.
5

Knead well and form balls and deep fry.
6

In a pot add 3 tablespoon oil and sauté ½ blade mace, ¼ stick cinnamon, 3 cardamoms till fragrant.
7

Add sliced onions and fry till soft.
8

Add ½ cup water and cook till liquid dries. Remove, cool and grind to smooth paste.
9

Heat 1 tablespoon oil and butter.
10

Sauté ½ blade mace, ¼ stick cinnamon, 2 cardamoms till fragrant.
11

Add the ground onion paste and cook till oil separates.
12

Add salt, chaat masala and remaining spices and fry till oil separates.
13

Add splash of water.
14

Add yogurt and cook till oil separates.
15

Add the meatballs and 1 tablespoon cream. Mix gently.
16

Add water, bring to boil; cover and simmer to desired consistency.
17

Add cilantro and mix.
18

Serve garnished with cream.