Murgh Malai Kofta

Name: Murgh Malai Kofta
Cuisine: Middle Eastern
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

Serves 1

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Murgh Malai Kofta

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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

Murgh Malai Kofta

Serves 1

facebook.com

Murgh Malai Kofta

facebook.com

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.