Скачать или смотреть How to make the Ultimate Creamy Chicken Kofta Recipe at home | Chicken Recipes | Chef Nehal Karkera

How to make the Ultimate Creamy Chicken Kofta Recipe at home | Chicken Recipes | Chef Nehal Karkera

Learn how to make the ultimate creamy chicken kofta recipe at home with these easy-to-follow instructions. This mouth-watering dish is perfect for Eid dawat or any special occasion. The chicken meatballs are cooked in a rich and flavorful gravy that will leave your guests wanting more. This recipe is a twist on the classic meatballs curry recipe, with a creamy white gravy that complements the tender chicken kofta perfectly. Follow along as I share my secrets for making the perfect chicken kofta curry recipe. This malai chicken kofta recipe is a game-changer, and it's easier to make than you think! So, let's get started and make this delicious dish that's sure to become a family favorite.


Ingredients:
For the Kofta
• 500 g Chicken
• 1 tbsp ginger garlic paste
• 2 tsp Green chili Paste
• 1 tsp salt
• 1 tsp black pepper powder
• 1 tsp garam masala
• 1 tsp jeera powder
• 1 tbsp chopped coriander
• 2 slices of bread
• oil for frying

For the Gravy
• 3 tbsp oil
• 2 tbsp ghee
• 1 small pc Mace
• 2 green cardamom
• 1 small cinnamon stick
• 1 bay leaf
• 3 medium onions (puréed)
• 1 tbsp ginger garlic paste
• 1 tsp black pepper powder
• 1 tsp cumin powder
• 1 1/2 tsp coriander powder
• 1/2 tsp garam masala
• Salt to taste
• 1/2 cup whisked yogurt
• 4 tbsp cashew & melon seeds paste (15 cashews + 2 tbsp melon seeds)
• 2-3 slit green chilies
• 750 ml water

To Finish
• 2 tsp Kasturi methi
• 1 tbsp chopped coriander

Method:
1. Mix all kofta ingredients, including torn bread slices. Shape into golf ball-sized balls and shallow fry until golden. Set aside.
2. In a kadai, heat oil and ghee, fry whole spices, then add onion paste, salt, and fry till pale. Add ginger garlic paste and continue frying until onions brown.
3. Add spices with a splash of water, fry for 2-3 mins. Add yogurt, water, salt, cashew/melon seed paste, and chilies. Simmer until the gravy thickens.
4. Add fried koftas, more water, adjust salt, and simmer until desired consistency. Add cream and cook for 2 mins.
5. Finish with coriander and kasuri methi. Serve hot with rotis or rice.

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