Butter Soft Murgh Malai Kofta

By Ranveer Brar · 120 min

Ingredients

Instructions

1. In a bowl, combine the minced chicken, coriander stems, green chillies, ginger garlic paste, salt, and breadcrumbs, and mix well. Add the cubed butter and mix again.
2. Shape the mixture into medium-sized balls for the koftas and set them on a tray.
3. Heat oil in a pan. Once hot, fry the koftas a few at a time for 5-6 minutes, until half cooked. Transfer to a tray.
4. For the gravy: heat ghee in a handi, add the sliced onions and cook until translucent. Add the cashews, beaten curd and ginger garlic paste and cook until oil separates from the masala.
5. Add the hot water, cover and cook on low to medium heat for 10-12 minutes. Let it cool, then blend until smooth.
6. For the dry masala: roast the black peppercorns, cloves, green cardamom, mace and salt for 2-3 minutes until aromatic. Grind to a fine powder.
7. For the curry: in a handi, bring the gravy to a quick boil with salt and the slit green chillies. Add the fried koftas and a pinch of sugar and cook for 4-5 minutes more.
8. Stir in the ghee and fresh cream and mix well. Serve garnished with dry masala, tadka, silver vark, crushed dried fenugreek leaves and coriander sprig.

Summarized from Ranveer Brar's video. Watch it for the details.

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