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Chicken Malai Kofta Recipe (Soft Chicken Koftay in Creamy White Gravy)
Fozia Siraj

Chicken Malai Kofta

Soft chicken koftas simmered in a rich, creamy malai gravy made with onions, cashews, yogurt and cream, finished with kasuri methi and a drizzle of cream. A special-occasion Pakistani curry for naan or rice.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 people
Course: Main Course
Cuisine: pakistani
Ingredients Equipment Method Notes

Ingredients
  

Koftas
  • 500 g chicken mince (qeema) boneless, finely minced
  • 1 small onion grated and squeezed dry
  • 1 tsp ginger garlic paste
  • 2 green chillies very finely chopped
  • 2 tbsp fresh coriander finely chopped
  • 2 tbsp roasted besan (gram flour) or bread crumbs, to bind
  • 1 tbsp cream
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala
Malai Gravy
  • 1/4 cup cooking oil
  • 1 tbsp butter
  • 1 bay leaf
  • 3 green cardamoms
  • 3 cloves
  • 2 medium onions sliced
  • 12 cashews or almonds, soaked 15 minutes
  • 1/2 cup plain yogurt whisked
  • 1 tbsp ginger garlic paste
  • 1 tsp salt or to taste
  • 1/2 tsp white pepper
  • 1 tsp coriander powder
  • 1/2 tsp Kashmiri red chilli powder for colour
  • 1/4 tsp turmeric
  • 1 1/2 cups water
  • 1/2 cup cream
  • 1 tsp kasuri methi crushed
  • 1/2 tsp garam masala
Garnish
  • 2 tbsp cream for drizzling
  • 2 tbsp fresh coriander leaves

Equipment

  • Wide pan with lid
  • Blender
  • Mixing Bowl

Method
 

Make the Koftas
  1. 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.
  2. 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.
Make the Malai Gravy
  1. 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.
  2. 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.
  3. 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.
Cook the Koftas
  1. 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.
  2. 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.
Finish and Serve
  1. 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.
  2. 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.