Murgh Malai Kofta
Serves 1
Directions
- 1Add 500g of chicken qeema, 4 spoons of ginger garlic paste, and 50g of green chili paste to a plate.
- 2Add salt to taste, 150g of brown onion, 2 spoons of Khushbu masala, 40g of ginger, and 50g of roasted chana to the chicken qeema mixture.
- 3Mix all ingredients thoroughly to form a cohesive dough.
- 4Roll the mixture into small, uniform balls (koftas).
- 5Heat 200g of Desi Ghee in a pan.
- 6Add spices including 1/2 cinnamon, 7 green cardamoms, 2 mace, 6 big cardamoms, 2 bay leaves, 4 star anise, and 5 laung to the hot ghee.
- 7Add 400g of onion paste to the pan and sauté until it turns brown.
- 8Add 150g of curd, 3 spoons of cashew paste, 2 spoons of coconut paste, and 2 spoons of almond paste to the pan and mix well.
- 9Season with salt to taste and 2 spoons of white pepper.
- 10Add 4 cups of water to the pan and bring the gravy to a simmer.
- 11Carefully place the chicken koftas into the simmering gravy.
- 12Add 8 chili peppers to the pan.
- 13Cover the pan with a lid and cook until the koftas are tender and cooked through.
- 14Add 50g of butter, 4 spoons of cream, 2 spoons of kewra, and 3 drops of Meetha Itr to the dish.
- 15Sprinkle 1 spoon of Khushbu masala over the koftas.
- 16Cover and let it rest for a few minutes to allow the flavors to meld.
Ingredients
- 500 grm Chicken Qeema
- 4 spn ginger garlic paste
- 50 grm Green Chilli Paste
- to taste Salt
- 150 grm Brown onion
- 2 spn Khushbu Masala
- 40 grm ginger
- 50 grm Roasted chana
- 200 grm Desi Ghee
- 0.5 Cinnamon
- 7 pcs Green Cardamom
- 2 pcs Mace
- 6 pcs Big Cardamom
- 2 pcs Bay Leaf
- 4 pcs Star Anise
- 5 pcs Laung
- 400 grm Onion Paste
- 150 grm Curd
- 3 spn Cashew Paste
- 2 spn Coconut Paste
- 2 spn Almond Paste
- 2 spn White Pepper
- 4 cup Water
- 8 pcs Chilli Peppers
- 50 grm Butter
- 4 spn Cream
- 2 spn Kewra
- 3 drp Meetha Itr
- 1 spn Khushbu Masala
Equipment
panbowlplatespatulalid