Whenever we have guests coming and I want to serve something that feels special without spending the whole day in the kitchen, I make chicken malai koftay. Soft, juicy chicken koftas simmered in a velvety white gravy of onions, cashews, yogurt and cream. The first time I served them at a family dawat, my phupho asked for the recipe before she had even finished her plate.
The photo above is straight from my kitchen: golden-cream gravy, koftas peeking through, a drizzle of fresh cream and a few coriander leaves on top. It looks like a restaurant dish, but it is completely doable at home once you know a few tricks to keep the koftas from breaking.
Why You Will Love These Chicken Malai Koftay
- Melt-in-the-mouth koftas: chicken mince with a little cream and roasted besan stays soft and juicy.
- Rich but mild gravy: onions, cashews, yogurt and cream make a creamy malai gravy that even children love.
- No frying: the koftas cook directly in the gravy, so they absorb all its flavour.
- Perfect for dawats: it looks impressive, and you can prepare the koftas and gravy ahead of time.
Ingredients You Will Need
The full list with exact quantities is in the recipe card below. A few notes from my kitchen:
- Chicken mince: ask your butcher to mince boneless chicken twice, so it is very fine. Fine mince makes smooth koftas that hold together.
- Roasted besan: dry-roast the gram flour in a pan for 2 minutes until it smells nutty. It binds the koftas and adds flavour. Bread crumbs work too.
- Cashews: they make the gravy thick and creamy. Almonds or melon seeds (magaz) are good alternatives.
- White pepper: gives heat without darkening the gravy, so it stays creamy in colour.
- Kasuri methi: a small pinch at the end gives that restaurant-style aroma.
How to Keep Koftas from Breaking
This is the question I get asked most. Here is what works for me every time:
- Squeeze the onion dry. Extra water from the onion is the number one reason koftas fall apart.
- Knead the mince well for 2 to 3 minutes, until it turns sticky.
- Chill the mixture for 15 minutes before shaping, and shape with lightly oiled hands so there are no cracks.
- Add the koftas to gently boiling gravy, not cold gravy, so the outside sets quickly.
- Don’t stir for the first 10 minutes. Swirl the pan by its handles instead. I explain why a gentle simmer matters in my guide to boiling vs simmering.
My Tips for the Creamiest Malai Gravy
- Don’t brown the onions. Cook them only until soft and translucent, so the gravy stays light and creamy.
- Blend until completely smooth. A silky paste gives a restaurant-style gravy.
- Add cream at the end on low heat, so it doesn’t split.
- Let it rest for 10 minutes before serving. The koftas soak up more of the gravy and taste even better.
What to Serve with Chicken Malai Kofta
Malai koftay are best with garlic naan, roghni naan or hot chapati, and also lovely with plain or zeera rice. For a full dawat menu, serve them alongside my white chicken karahi or chicken qorma. If you love koftas, also try my restaurant-style mutton kofta curry, which has a spicier red gravy.
Make Ahead and Storage
You can shape the koftas a day ahead and keep them covered in the fridge, or freeze them raw for up to a month. The cooked dish keeps in the fridge for 2 days; reheat gently with a splash of milk. For more on safe storage times, see my food storage guide.
Chicken Malai Kofta
Ingredients
Equipment
Method
- Put all the kofta ingredients in a bowl and knead with your hand for 2 to 3 minutes until the mixture is smooth and sticky. Cover and chill for 15 minutes.
- With lightly oiled hands, shape the mixture into 16 to 18 smooth, round koftas, about the size of a walnut. Make sure there are no cracks. Keep them in the fridge while you make the gravy.
- Heat the oil and butter in a wide pan. Add the bay leaf, cardamoms and cloves, then add the onions and cook on medium heat for 5 to 6 minutes until soft and translucent but not brown.
- Let the onions cool slightly, then blend them with the soaked cashews and yogurt into a smooth white paste. Leave the whole spices in the pan.
- Return the paste to the pan with the ginger garlic paste, salt, white pepper, coriander powder, Kashmiri chilli and turmeric. Cook on low heat, stirring, for 8 to 10 minutes until the masala thickens and the oil starts to separate.
- Add the water and bring the gravy to a gentle boil. Slide the koftas in one by one in a single layer. Do not stir.
- Cover and simmer on low heat for 15 to 20 minutes. Instead of stirring, hold the pan by its handles and gently swirl it so the gravy coats the koftas. Turn them carefully with a spoon after 10 minutes.
- Stir the cream, kasuri methi and garam masala gently into the gravy. Simmer uncovered for 3 to 4 minutes until the oil rises to the top.
- Transfer to a serving dish, drizzle with cream and scatter fresh coriander leaves. Serve hot with naan, roti or rice.
Notes
- Koftas that don’t break: squeeze the grated onion dry, knead the mince well, chill it, and never stir the koftas in the first 10 minutes.
- White, creamy gravy: cook the onions until soft but not brown, and use white pepper and only a little Kashmiri chilli.
- Nut-free: replace the cashews with 2 tbsp melon seeds (magaz) or simply use extra cream.
- Storage: keeps 2 days in the fridge. Reheat gently with a splash of milk.
Frequently Asked Questions
Why do my chicken koftas break in the gravy?
Usually the mixture is too wet, or the koftas were stirred too early. Squeeze the onion dry, add a binder like roasted besan, chill the mixture, and don’t stir for the first 10 minutes.
Should I fry the koftas first?
You can, for extra firmness, but I prefer cooking them directly in the gravy. They stay softer and absorb more flavour.
Can I make malai kofta without cashews?
Yes. Use almonds or melon seeds (magaz), or skip the nuts and add a little extra cream for richness.
Why is my malai gravy not white?
The onions were probably browned, or too much red chilli was used. Cook the onions only until soft, and use white pepper with just a little Kashmiri chilli for a light golden colour.
If you make my chicken malai koftay, please tell me in the comments. Did they stay whole in the gravy?
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