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Malai Chicken Koftey Recipe

Malai Chicken Koftey Recipe

Malai Chicken Koftey Recipe

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Cuisine Pakistani
Servings 6
Calories 96 kcal


For Chicken Meatball:

  • 500 gm Chicken Boneless 
  • 4-5 Whole Green Chilies 
  • 1 tsp Garam Masala Powder
  • 2 tsp All Purpose Flour
  • 1 Onion
  • 1 tsp Black Pepper Powder
  • 1 tsp Salt
  • tsp Roasted & Ground Cumin
  • 5 cloves Garlic
  • 1 piece Ginger

For White Curry:

  • 3 tbsp Ghee OR Butter

Whole Spices:

  • 10 Whole Black Peppers
  • 5 Cloves
  • 5 Green Cardamoms
  • 2 Black Cardamoms
  • cup Almonds
  • cup Milk
  • 1 cup Water
  • 1 tsp All Purpose Flour
  • 1 tbsp Garlic Ginger Paste
  • Salt To Taste
  • 1 tsp Garam Masala Powder
  • 1 tsp Coriander Powder
  • ½ tsp Green Cardamom Powder
  • 1 tsp Roasted & Ground Cumin
  • 1 tsp Black Pepper Powder
  • 1 cup Cream


Chicken Koftey:

  • In a chopper, add green chilies, onions, garlic and ginger. Chop finely.
  • Add boneless chicken into the chopper along with all the spices and all purpose flour. Process to get a smooth mix.
  • Remove the chicken mince into a ball. Grease your hands with oil and make meatballs from the chicken mince. I took roughly 1 tbsp of mixture for each meatball.
  • Place the meatballs in a plate and into the freezer for about 10 mins. In the mean time start working on the curry

White Curry:

  • Boil almond in water for about 5 to 10 mins. (soak almonds in hot water for 10 mins to remove peel if they aren’t peeled already)
  • Drain the boiled water and Process the almond with 1/2 cup of milk and all purpose flour in a food processor to get a fine paste. Set aside.
  • Bring out the saucepan in which you will make the curry. Add 2 tbsp of ghee.
  • Bring out the meatballs from the freezer and toss them in the ghee at medium flame. Toss the meat balls around in ghee just to get a color on them. Around 2 mins.
  • Remove meatballs in a plate.
  • In the ghee left in saucepan, add whole spices and garlic ginger paste. Saute till the paste turns light brown.
  • Add all the spices and salt and saute for a minute. Add the almond paste and saute for a minute.
  • Drop the meatballs back in the saucepan and cover. Let the meatballs simmer for 10 minutes at low flame.
  • After 10 mins, remove the lid and stir the meatballs around.
  • Add beaten cream to the meatballs and let it cook for another minute or two.
  • Sprinkle some garam masala powder, garnish with ginger, chilies and dollop of ghee and wedges of lemon to sprinkle on top.
  • Serve with naan or roti or alfredo pasta.

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