Nawabi Malai Chicken Koftay

Nawabi Malai Chicken Koftay Ingredients

Spice blend:1 green cardamom1/2 tsp fennel seeds1/2 tsp cumin seedsSalt according to tasteMeat balls:1/3 cup fried onion1/2 tsp ginger garlic paste1 tbsp cornflour1 tsp oil500 gram chicken mince2 Tbsp oil for fryingGravy1 medium onion sliced15 almonds soaked in water for 2-3 hours8-10 garlic cloves1 inch ginger piece2- 3 Tbsp oil1 inch cinnamon stick2 bay leaves8-10 black peppercorns1 green cardamom4-5 cloves1 tsp coriander powderSalt according to taste1/3 cup yogurt1 tbsp cream4-5 green chilies sliced

Method

Add everything under spice blend in mortar and pestle and grind coarselyGrind fried onion coarsely as well. Mix it with spice blend. Add ginger garlic paste, oil and cornflour along with the chicken mince and mix well.Oil your hands and make small balls (kofta)Shallow Fry meat balls or kofta in oil. Once the color changes slightly take them out.In the same pan add sliced onion and let it get translucent. Take it out and set it asideTake the skin off the almonds and put it in grinder. Add ginger and garlic along with translucent onion.Grind it into a fine paste.Add oil in the same pan. Add the whole spices ( green cardamom, cloves, black peppercorn, bay leaf and cinnamon stick) let it crackle for a minute.Add the almond paste in the pan and cook for few more minutes.Add water and add coriander powder. Stir and cook for 5 minutes.Add yogurt in the pan and continue cooking for 1 minute.Add 1 cup water and when it’s boiling add meat balls in.Let them cook on high heat until you get the required consistency.Turn the heat off and add cream in the curry. Mix well.Add slit green chilies on top.Serve with hot parathas