If you enjoy rich, creamy North Indian-style curries, then “Malai Chicken Kofta” is a dish worth making at home. Soft chicken dumplings simmered in a velvety, mildly spiced gravy create a luxurious meal that pairs beautifully with naan, butter roti, paratha, or fragrant basmati rice. The word “Malai” refers to cream, which gives this curry its signature smooth texture and delicate flavor. Unlike spicy curries, this dish focuses more on creaminess, aromatic spices, and tenderness.

What Makes Malai Chicken Kofta Special

Kofta dishes are popular across South Asian and Middle Eastern cuisines. Traditionally, koftas are balls made from minced meat or vegetables. In this version, minced chicken is mixed with herbs and spices, shaped into soft dumplings, and either fried or shallow-fried before being added to a creamy white gravy.

The gravy of Malai Chicken kofta is usually made using onions, cashews, cream, yogurt, and mild spices. The result is comforting, mildly sweet, aromatic, and elegant enough for special occasions while still simple enough for a family dinner.

This Malai Chicken Kofta recipe serves 4 to 5 people.

Ingredients of Malai Chicken Kofta

For the Malai Chicken Kofta

• 500 grams minced chicken
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 tablespoons coriander leaves, chopped
• 1 teaspoon garam masala
• ½ teaspoon black pepper powder
• ½ teaspoon cumin powder
• Salt to taste
• 2 tablespoons fresh cream
• 2 tablespoons breadcrumbs
• 1 egg (optional, for binding)
• Oil for frying

For the Malai Chicken Gravy

• 2 medium onions, sliced
• 10 to 12 cashews
• 1 tablespoon butter
• 1 tablespoon oil
• 1 teaspoon ginger-garlic paste
• ½ cup yogurt, whisked
• ½ cup fresh cream
• 1 teaspoon coriander powder
• ½ teaspoon white pepper powder
• ½ teaspoon garam masala
• ¼ teaspoon cardamom powder
• Salt to taste
• 1 teaspoon sugar (optional)
• 2 cups water
• Fresh coriander for garnish

Preparation steps for Malai Chicken Kofta

Step 1: Prepare the Onion-Cashew Paste For Malai Chicken Kofta

Heat a little water in a pan and add the sliced onions and cashews. Boil them for about 8 to 10 minutes until the onions become soft. Let the mixture cool completely. Transfer the boiled onions and cashews into a blender and grind into a smooth paste. This paste forms the creamy base of the curry and gives the gravy its silky texture. Set it aside.

Step 2: Make the Chicken Kofta Mixture

In a large mixing bowl, combine the minced chicken, chopped onion, green chilies, ginger-garlic paste, coriander leaves, garam masala, cumin powder, black pepper, cream, breadcrumbs, and salt. If the mixture feels loose, add a little more breadcrumbs. If you want extra softness and better binding, crack in one egg and mix thoroughly. Use your hands or a spoon to combine everything evenly. The mixture should be soft but shapeable. Cover the bowl and refrigerate for 20 to 30 minutes. Chilling helps the koftas hold their shape while frying.

Step 3: Shape and Fry the Koftas

After chilling, grease your palms lightly with oil and shape the chicken mixture into small lemon-sized balls

Heat oil in a frying pan over medium heat. Do not keep the flame too high because chicken koftas cook quickly on the outside while remaining uncooked inside.

Carefully place the koftas into the oil and fry until golden brown on all sides. Turn them gently so they cook evenly. Once cooked, remove them onto a plate lined with paper towels to absorb excess oil. You can also shallow-fry or air-fry them for a lighter version.

Step 4: Prepare the Malai Gravy For Malai Chicken Kofta

To make the Malai Chicken Kofta, Heat butter and oil in a large pan. Add the ginger-garlic paste and sauté for a minute until fragrant.

Now add the prepared onion-cashew paste. Cook on medium heat for about 8 to 10 minutes, stirring continuously. The raw smell should disappear and the paste should become creamy and aromatic.

Reduce the heat and add in the whisked yoghurt one drop at a time, stirring with pan handle as you go. This prevents curdling.

Add coriander powder, white pepper powder, garam masala, cardamom powder, salt, and sugar if using.

Cook the masala for another 3 to 4 minutes until the oil begins to separate slightly from the sides.

Pour in water gradually and stir well to achieve a smooth gravy consistency.

Let the gravy simmer gently for 5 minutes.

Step 5: Add Cream and Koftas

• Reduce the flame to low and add fresh cream. Slowly adding ingredients and mixing them together to create a rich and smooth curry .
• Now gently place the fried chicken koftas into the gravy. Spoon some gravy over them carefully.
• Cover the pan and simmer for 5 to 7 minutes so the koftas absorb the flavors of the gravy.
• Avoid stirring too much because the koftas are soft and may break.
• Turn off the heat and garnish with chopped coriander leaves and a drizzle of cream.

Serving Suggestions

Malai Chicken Kofta tastes best when served hot. It pairs wonderfully with:

• Butter naan
• Garlic naan
• Tandoori roti
• Lachha paratha
• Jeera rice
• Pulao
• Steamed basmati rice

For a restaurant-style presentation of Malai Chicken Kofta, drizzle extra cream on top and sprinkle a pinch of garam masala before serving.

Tips for Perfect Chicken Malai Kofta

1. Use Fresh Minced Chicken for Malai Chicken Kofta: Freshly minced chicken gives the softest texture. Chicken thigh meat works especially well because it stays juicy.

2. Chill the Mixture: Refrigerating the kofta mixture helps prevent the balls from breaking during frying.

3. Fry on Medium Heat: Often the exterior will be cooked and the interior will not be.

4. Don’t Overcook the Cream: Always add cream at low heat to maintain a smooth texture.

5. Mild Spices Work Best: This dish is meant to be creamy and aromatic rather than spicy.

Variations You Can Try

Stuffed Koftas: Place a small cube of cheese inside each kofta before frying for a rich surprise center.

Healthier Version: Do not deep fry the koftas, but bake or air-fry them.

Extra Nutty Flavor: Add almonds along with cashews in the gravy.

Mughlai Style: Add saffron milk and a little kewra water for royal Mughlai flavor.

Storage and Reheating

You can store the gravy and koftas separately in the refrigerator for up to 2 days. When reheating, warm the gravy first and then add the koftas gently. Add a splash of water or cream if the gravy becomes too thick. Avoid overheating because the cream may separate.

Final Thoughts

Malai Chicken Kofta is a comforting and indulgent dish that brings together juicy chicken dumplings and a luxurious creamy curry. The flavors are delicate yet rich, making it ideal for festive dinners, family gatherings, or weekend meals when you want something special.

Although the recipe may seem elaborate at first, each step is simple and rewarding. Once you master the balance of soft koftas and silky gravy, this dish can easily become one of your favorite homemade restaurant-style curries.

Serve it with warm naan or fragrant rice, and enjoy a delicious meal full of creamy texture, gentle spices, and satisfying flavor.