Chicken Malai Kofta with White Gravy

• 500 g Chicken
• 1 tsp Ginger garlic paste
• 1 tsp Crushed chilli
• 1 tsp Garam masala
• 1 tsp Cumin powder
• 1 tsp Salt
• ½ tsp Black pepper
• Green chillies
• ¼ cup Onion
• 1 tbsp Butter
• 1 tbsp Fresh cream
• Coriander leaves, handful
• 2 Bread slices
• ½ cup Oil
• 2 tsp Ginger garlic paste
• 1 cup Onion
• 10 Cashews
• Green chillies
• 4 Green cardamom
• 1 Mace
• 1 tbsp Melon seeds
• ½ tsp Salt
• ½ tsp White pepper powder
• ½ tsp Cumin powder
• ½ tsp Black pepper
• ½ tsp Garam masala
• ½ cup Curd
• Fresh cream
• Coriander leaves
• 2 tsp Kasuri methi
• 2 Cinnamon stick
• 2 Bay leaves

Preparation

1. Step 1

   0:16
   Add 500g chicken (dried well, not wet), 1 tsp ginger garlic paste, 1 tsp crushed chilli, 1 tsp garam masala, 1 tsp cumin powder, 1 tsp salt, ½ tsp black pepper, 2-3 green chillies (or to taste), ¼ cup onion, 1 tbsp butter, 1 tbsp fresh cream, a handful of coriander leaves, and the edges of 2 bread slices to a food processor or mixer. Process into a smooth mixture for the kofta.
2. Step 2

   1:14
   Divide the mixture into small portions and shape into koftas. The mixture yields about 12-15 koftas depending on size.
3. Step 3

   1:25
   Heat ½ cup oil in a pan over medium flame. Fry the koftas for about 5 minutes, turning to get even color on all sides. The koftas will be partially cooked. Remove and set aside. Strain and reserve the oil.
4. Step 4

   3:05
   In the reserved strained oil, add 1 cup chopped onion, 10 cashews, and 4 green chillies (or to taste). Fry on medium flame for 3-4 minutes until the onion is softened. Remove, cool slightly, then blend with 1 mace flower, 4-5 small green cardamom pods, 1 tbsp melon seeds, and a little water into a fine paste.
5. Step 5

   3:58
   In the same pan with oil, add a 2-inch cinnamon stick and 2 bay leaves. Add 2 tsp ginger garlic paste and fry for 30-40 seconds. Add the prepared onion-cashew paste and fry for 3-4 minutes.
6. Step 6

   4:18
   Add ½ tsp white pepper powder, ½ tsp cumin powder, ½ tsp garam masala, ½ tsp salt, and ½ tsp black pepper powder (coarsely ground to avoid darkening the gravy). Fry until oil surfaces, about 2-3 minutes.
7. Step 7

   4:47
   Add ½ cup curd (not too sour) and fry together until oil surfaces again. Then add 2-3 tbsp fresh cream and mix well. Add about ¼ cup water if desired for gravy consistency and mix.
8. Step 8

   5:31
   Add the fried koftas and 2 tsp kasuri methi (crushed by hand). Mix gently. Cover and cook on low flame for 10-12 minutes, adding 2-3 tbsp water if needed to prevent sticking. The koftas will finish cooking in the gravy.
9. Step 9

   6:23
   Garnish with chopped coriander leaves, mix gently, and serve hot. The gravy is smooth and silky; the koftas are very soft.