Shahi Chicken Malai Kofta Pakistani Food Recipe

Today I am Sharing a royal festival Shahi Chicken Malai Kofta Curry Pakistani Food Recipe.

Koftas are meatballs that can be made using either Mutton, beef, veggies, paneer, or Chicken.

The vegetarian version can be prepared using potatoes along with any other vegetables.

Like peas, carrots, cauliflower, onion, turnip, and using other veggies.

The prepared Meatballs are cooked in tomato cashew-based gravy topped with cream.

It is a special dish from the Middle East. Now let’s see how to prepare Chicken Malai kofta Curry. This restaurant-style Malai Chicken Kofta Curry melts like Butter in the mouth and tastes very good with Roti, Naan, and Chapatis.

This is a very mild and less spicy  Malai kofta but it can also be turned spicy by adding more Turmeric, Salt, Garam Masada, and green chili.

This is the recipe that everyone would die trying out.

Some Helpful “Tips” About This Recipe

Kofta

1. I have ground Boneless Chicken to a smooth paste in a mixie for the Kofta.
2. As I mentioned before, I am making this Curry in Shahi style with less spice.
3. If you want spice, you could add some Mirchi, Turmeric, and more chopped Green Chillies.
4. You should add just a little Oil while making Koftas. Or the balls won’t stay in shape.
5. When you put the Koftas into the Oil in the pan, do not touch them for a minute.
6. Then if you fry them, slowly turning them over, they won’t crumble. Koftas should always be fried on a medium flame.

For thick & tasty Gravy

1. If you want a spicy Gravy, add Turmeric, Mirchi, and Green Chillies as per your taste. You can add them after the Onions are fried.
2. Onions in the Gravy should be fried until they turn golden. Only then will the Gravy become thick and fragrant.
3. Usually, Oil and Ghee should be used adequately for Shahi, Nawabi, and Mughalai Curries. I have made this Curry also keeping taste as a primary criterion.
4. If you use Oil and Ghee both as I have suggested, then the Curry will taste excellent.
5. If you don’t like that much Oil, you can use less.
6. I have used Chironji seeds in the Gravy. If you don’t have Chironji, you could use Almonds.
7. Cashew Nuts, Chironji/Almonds should be soaked for at least 30 minutes to get a smooth paste. The softer the paste, the tastier the Gravy.
8. Because we are using Cashew Nuts and Chironji, the Gravy becomes thicker as it cools.
9. If it becomes too thick at any point, you could add some hot water and dilute it.
10. The taste of the Gravy is in adding each ingredient and frying until the Oil separates.
11. The Gravy should be removed from the fire while it is still thin in consistency. Or it becomes a thick paste as it cools down.

How To Make Delicious Shahi Chicken Malai Kofta Curry With Step-By-Step Instructions

The Nawabi-style Kofta has a balanced taste with mild spice. The same Kofta can also be turned spicy by adding more Turmeric, Salt, Garam Masada, and Mirchi. The Spicy Malai Kofta goes well with Pulao.

I am now making the savory Chicken Malai Kofta. I have made small changes to the Malai Kofta recipe. This is a mild, less spicy, savory dish but does follow the tips to know how to make it spicier.

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Shahi Chicken Malai Kofta Curry Recipe

It is a special dish from the Middle East. Now let’s see how to prepare Chicken Malai kofta Curry. This restaurant-style Malai Chicken Kofta Curry melts like Butter in the mouth and tastes very good with Roti, Naan, and Chapatis.

Course Main Course, Side Dish

Cuisine Arabic, Indian, Pakistani

Keyword Malai Kofta

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 4 people

Author shabo

Ingredients

• Ingredients For The Kofta:
• 500 grams Chicken Mince (boneless chicken)
• 3 Green Chilies
• 1 medium Onion
• 3 slices Bread
• 2 tbsp Full Fat Yogurt
• 1 tsp Black Pepper Powder
• 1 tsp Salt
• 1 tbsp Garam Masala Powder
• 1 tbsp Coriander Powder
• 1 tbsp Cumin Powder
• 1 tbsp Ginger & Garlic Paste
• 1 tbsp Lemon Juice
• 2 tbsp Coriander Leaves
• Ingredients For The Gravy:
• 1/3 cup Cooking Oil or Olive Oil
• 1 piece Cinnamon Stick
• 1 piece Bay Leaf
• 4 pieces Cloves
• 10 Black Peppercorns
• 3 to 4 Green Chilies
• 14 Cashew Nuts
• 10 Almonds
• 1 tbsp Ginger & Garlic Paste
• 3 & 1/2 tbsp Full Fat Yogurt
• 1 cup Water
• 1 tsp Salt
• 1 tsp White Pepper Powder
• 1 & 1/2 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tsp Garam Masala Powder
• 1/4 cup Heavy Cream
• 1 tsp Kasoori Methi
• 1 tbsp Fresh Coriander Leaves

Instructions

• How To Cook Kofta:
• In a mixer grinder/Food processor add the ingredients of koftas, add chicken ( drain water completely), and make a smooth mixture.
• Grease your hands with oil and make meatballs from the chicken mince. I took roughly 1 tbsp of mixture for each meatball.
• Heat oil in a pan for frying koftas, fry the koftas on medium heat until slightly golden. Take it out on a paper towel & keep it aside.
• How To Make Gravy:
• Make a paste of onion & green chilies, and keep aside.
• In a blender add Cashews, make a fine powder, add water & grind to make a fine paste.
• Now heat oil in a pan, add whole spices, ginger garlic & prepared onion & green chili mixture, and cook on medium heat for 3-4 min.
• Add cashew and almond paste & yogurt, and mix well.
• Now, Add salt, pepper powder, coriander & cumin powder. Mix well.
• Add water & mix well. Add fried koftas.
• Cover & cook for 8-10min on low flame stirring occasionally. Check for salt, add heavy cream, garam masala, Kasuri methi & chopped coriander.
• Serve hot with Naan or Zeera Rice.