My Grandma Chicken malai kofta curry

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We hope you got insight from reading it, now let’s go back to chicken malai kofta curry recipe. You can have chicken malai kofta curry using 23 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to cook Chicken malai kofta curry:

1. Take Chicken minced
2. Use Besan
3. Use Poppy seed paste
4. Use Cashew paste
5. Get Tomato puree
6. Prepare Onion (chopped)
7. Prepare Green chillies (chopped)
8. Get Oil
9. Prepare Coriander powder
10. Use Cumin powder
11. Take Garam masala powder
12. You need Red chilli powder
13. Prepare Turmeric powder
14. Use Salt
15. You need Ginger garlic paste
16. You need Coriander leaves (Chopped)
17. Provide Fresh cream
18. Take Fresh Bread crumb
19. Get Yoghurt
20. Use cinnamon stick
21. Use Cardamoms
22. Get Cloves
23. Get Peppers

Instructions to make Chicken malai kofta curry:

1. Take chicken mince in a mixing bowl and add cumin powder, salt, garam masala powder, red chilli powder, ginger garlic paste, 1tsp Poppy seed paste, chopped green chillies, bread crumbs. - Mix well.
2. Now add besan and chopped coriander leaves. Mix.
3. Slightly wet your hands and take small amount of mixture and make balls.
4. You can make whatever size you want. - Deep fry these koftas at lower medium heat.Take these out when lightly brown in colour.
5. Fry onions until transparent. - Take out, cool and make a smooth paste.
6. Heat oil in a pan, add whole garam masala spices, onion paste. Fry for one minute.
7. Then add ginger garlic paste and cook further few mins. - Add tomato puree, turmeric powder, red chilli powder, coriander powder and mix well.
8. Add remaining poppyseeds paste, cashew paste. Mix. Cook for 2 mins.
9. Pics of pastes
10. Lower the gas, add yoghurt, salt. Mix well and cook further till oil separates.
11. Add the fried koftas and mix.Cover and cook for 15-18mins.
12. Finally add cream and chopped coriander leaves. Mix.
13. Chicken malai kofta curry is ready. - Serve with any indian bread like Roti, paratha, Naan of your choice.

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