Servings - 5 to 6 

Ingredients For The Koftas: 

• 2 bread slices 

• 1/4 cup 

• water to soak the bread 

• 600g minced chicken (keema) 

• 1 large onion, finely chopped 

• 2 teaspoon ginger-garlic paste 

• 1 teaspoon chili flakes 

• 1/2 teaspoon pepper powder 

• 1 teaspoon cumin powder 

• 1 teaspoon salt 

• 2-3 green chilies, finely chopped 

• 1/4 cup coriander leaves, finely chopped  

• 1 tablespoon yoghurt 

• 1 teaspoon garam masala 

• Oil for shallow fry    

Ingredients For The Gravy: 

• 2 teaspoons oil 

• 1/4 cup cashews 

• 1 star anise 

• 6 cloves 

• 3-4 cardamom pods 

• 1 small piece of mace 

• 2 small cinnamon sticks 

• 6 green chillies 

• 1 cup onion, finely chopped 

• 1 teapoon ginger-garlic paste 

• 3/4 cup yoghurt 

• 2 tablespoons butter 

• Water 

• 1 teapoons salt (to taste) 

• 1/2 teapoon garam masala 

• 1/4 teapoon pepper powder 

• 1/2 teapoon cumin powder 

• 1 tablespoon dried fenugreek leaves  

• 1/4-1/2 cup cream  

Prepare The Koftas:  

1. Soak the bread slices in 1/4 cup of water in a bowl.   

2. In a large mixing bowl, combine minced chicken, chopped onion, ginger-garlic paste, chili flakes, pepper powder, cumin powder, salt, green chilies, coriander, yoghurt, soaked bread slices, and garam masala. 

3. Mix everything thoroughly until well combined.   

4. Shape the mixture into equal-sized balls.   Heat some oil in a large pan and place the chicken koftas in it.   

5. Shallow fry the koftas for about 3-4 minutes, both covered and uncovered, turning them gently to ensure they cook evenly on all sides.   

6. Once the koftas are golden brown and fully cooked, transfer them to a plate.  

Make The Gravy: 

1. In the same pan, add 2 teaspoons of oil.   

2. Add cashews, star anise, cloves, cardamom pods, mace, and cinnamon sticks. Roast them until aromatic.   

3. Now, stir in the green chillies and chopped onion. Sauté for 2-3 minutes or until the onions soften.   

4. Add 1 teaspoon of ginger-garlic paste and cook for a minute.   

5. Let the mixture cool down slightly. Then, transfer it to a blender or mixer.   

6. Add 3/4 cup of yoghurt and blend everything into a smooth paste.   

7. Heat 2 tablespoons of butter in a pan and pour the blended paste into it. Add 1 cup of water and mix well.   

8. Season with salt and cook over low heat for 2-3 minutes until the oil starts to separate.   

9. Gently add the koftas to the gravy and cook for 2 minutes.   

10. Next, add 1/2 teaspoon garam masala, 1/4 teaspoon pepper, and 1/2 teaspoon cumin powder. Stir gently.   

11. Cover and cook for another 2-3 minutes.   

12. Add dried fenugreek leaves and stir.   

13. Then pour in 1/4 to 1/2 cup of cream, stir well, and let it cook for 3-4 minutes over low heat. 

14. Stir occasionally to avoid sticking.   

15. Serve the chicken malai kofta gravy with naan, roti, hot rice, or paratha.