Malai Kofta Recipe

Prepare kofta mixture

In a large mixing bowl combine ground chicken, boiled mashed potato, finely chopped onion, minced garlic, grated ginger, chopped green chili, chopped cilantro, garam masala, ground cumin, cornstarch, salt, and black pepper. Mix thoroughly until slightly sticky — this helps the koftas hold shape. Taste a small bit of the raw mixture by frying a teaspoon to check seasoning and adjust salt/spice if needed.

Shape koftas

Divide the mixture into 12 equal portions. With lightly oiled hands, roll each portion into a compact ball about 1 to 1 1/4 inches (2.5–3 cm) in diameter. If mixture feels too wet, add 1 teaspoon more cornstarch; if too dry, wet your hands slightly while forming.

Shallow-fry koftas

Heat a wide nonstick skillet over medium heat and add 4 tablespoons oil. When oil is hot (shimmers but not smoking), reduce to medium-low. Add koftas in a single layer without overcrowding and shallow-fry for about 3–4 minutes per side, turning gently, until golden brown and cooked through. Work in batches, adding more oil if necessary. Transfer cooked koftas to a paper towel-lined plate to drain. Keep warm.

Sauté whole spices and onions

In a separate deep skillet or saucepan heat 2 tablespoons oil or ghee over medium heat. Add bay leaf and crushed cardamom and sauté for 20–30 seconds until aromatic. Add finely chopped onion and cook, stirring occasionally, until soft and golden, about 8–10 minutes.

Add aromatics and tomatoes

Add minced garlic and grated ginger and cook 30–45 seconds until fragrant. Add chopped tomatoes (or canned crushed tomatoes) and stir. Cook the tomatoes down on medium heat for 8–10 minutes, breaking them with the back of a spoon, until oil begins to separate and the mixture thickens.

Blend for smooth sauce (optional)

For a silky sauce, remove the bay leaf and cardamom pods, let the tomato mixture cool slightly, then transfer to a blender or use an immersion blender to puree until very smooth. Return the pureed tomato base to the pan.

Finish the malai

Stir in coconut milk and bring to a gentle simmer. Add heavy cream, ground coriander, red chili powder, kasuri methi (crush between palms before adding), sugar, and salt. Simmer on low for 4–6 minutes, stirring occasionally, until the sauce is creamy and slightly thickened. Taste and adjust seasoning and heat; add lemon juice to brighten the flavors and butter for sheen and richness.

Combine koftas and sauce

Gently add the fried koftas into the warm sauce, spooning sauce over them to coat. Simmer together on very low heat for 3–4 minutes so the koftas soak some sauce flavors but do not break apart. If preferred, keep koftas separate until serving to retain extra crispness.

Garnish and serve

Sprinkle chopped fresh cilantro over the dish. Serve hot with steamed basmati rice, jeera rice, or naan.