Malai Chicken Koftey Recipe
Ingredients
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
- 1½ 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
- ⅓ cup Almonds
- 2½ 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
Instructions
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.
