Shahi Kofta Korma / Creamy Chicken Kofta Curry / Fried Chicken Balls Cooked in a Cashew & Cream Sauce - Mughlai Recipes

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Are you in diet or watching your girly figure, Just look away, This is not for you..But if you are like me want to indulge in something creamy and rich and fatty, then come along with me, i will feed you with some creamy goodness..This is one of the rich and creamy curry i have ever made or ever thought of..They are like creamy heaven..Deep fried chicken kofta balls soaked or drowned in a creamy rich cashew sauce..How good is that..Can you say no to this?

But one more advice i have to give you as a health watching blogger is, please don’t make it often. You can dig into it once in a while..That won’t be a problem..But those mughlai people enjoyed these type of recipes daily..HUH!!!How lucky they are…

Can you see how many creamy i have used in the above write up..Yes because this dish is so creamyyyyyyyyyyy…HA HA…So with no more delay i am giving you the recipe which i loved so much..Here you go..

Ingrediants:

For Chicken Kofta:

Minced Chicken – 500 gms

Onion – 1 small chopped finely

Coriander leaves / Cilantro – ½ cup chopped finely

Cumin powder / Jeera podi – 1 tsp

Chilli powder – 1 tsp

Coriander powder / Malli podi – 1 tsp

Garam masala powder – 1 tsp

Salt to taste

Cornflour / Cornstarch – for coating the outer layer of koftas

Oil for deep frying

For Shahi Sauce:

Onion – 1 large chopped

Tomatoes – 2 chopped

Ginger Garlic Paste – 1 tblspn

Coriander leaves / Cilantro – ½ cup chopped finely

Cumin powder / Jeera podi – 1 tsp

Chilli powder – 1 tsp

Coriander powder / Malli podi – 1 tsp

Garam masala powder – 1 tsp

Cashews – 15 soaked in water and ground into a paste

Heavy Cream – 4 tblspn

Salt to taste

Oil – 1 tblspn

Coriander leaves / Cilantro – for garnishing

Method:

Start by making the koftas. Mix all ingrediants given in the list except cornflour and oil and mix well. Form small balls out of it. Coat it in cornflour and deep fry them in hot oil. Drain and set aside.

Now make the sauce. Heat a tblspn of oil. Add onions, ginger garlic paste and sauté for a min.Add in tomatoes and mix well. Add in all spice powder and salt and mix well. Cook everything till mushy. Take it in a blender and puree it up.

Transfer this puree to a kadai. Add enough water and bring it to a boil. Drop the fried koftas in and mix well.Simmer this for 10 mins.

Add in ground cashew paste and mix well. Simmer it for 10 mins. Add in heavy cream and switch off the flame immediately. Mix well.

Add lots of coriander leaves and serve with naan or pulav.

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