1mediumgreen chilis (green chilli in British English) - finely chopped
¼cupcooking oil - for deep-frying
2tablespoonsraisins
Gravy Ingredients
2tablespoonscooking oil
4smallcardamom - ground
2smallgreen chilis (green chilli in British English) - slit
¾cuponion paste - boiled
1tablespoonginger-garlic paste
½cupcashew nut-melon seed paste
½cupplain yogurt
2tablespoonsbutter
¾teaspooncardamom - ground
½teaspoonwhite pepper
½teaspoongaram masala
1teaspoonsalt
¼cupcooking cream
Instructions
To make the koftas¸ mix together chicken, cottage cheese, mawa/khoya, cornflour, salt and green chilli in a bowl.
Heat sufficient oil in a nonstick pan.
Portion the mixture into equal parts, stuff each with a raisin and shape into balls or koftas.
Deep-fry the chicken koftas in hot oil until golden brown. Drain on absorbent paper and set aside.
To make the gravy, heat oil in a nonstick pan. Add cardamoms and green chillies and sauté for 1 minute.
Add onion paste and sauté for 1 minute. Next, add ginger-garlic paste and cashew nut-melon seed paste, mix and sauté for 2 to 3 minutes.
Add 2 cups of water and yogurt, mix and bring to a boil. Add butter, cardamom powder, pepper powder, garam masala powder and salt, mix well and cook for 1 minute.
Strain the gravy using a sieve into a bowl.
Pour the gravy back into another nonstick pan, place on heat and bring to a boil. Switch off heat, add cream and stir.
Place the Malai Kofta in a serving bowl and pour the gravy on top. Sprinkle cardamom powder and serve immediately.