Murgh Malai Kofta

Murgh Malai Kofta is a rich and creamy Indian main course dish from the Mughal Empire, consisting of chicken in a flavorful coconut milk sauce with crispy vegetables and potatoes.

🛒 Ingredients

• 1 lb boneless chicken breast
• 4 medium potatoes
• 1 head cauliflower
• 1 large onion
• 2 inches ginger
• 3 cloves garlic
• 2 cups tomatoes
• 1 can coconut milk
• 2 tbsp all-purpose flour
• 1/4 cup desiccated coconut
• 2 tbsp ghee
• 1/4 tsp nutmeg
• 1 tsp cumin
• 1 tsp coriander
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1 bunch fresh cilantro

👨‍🍳 Instructions

1. 1

   Step 1: In a blender, grind 1-inch ginger, 3 cloves garlic, 1 cup tomatoes, 1/2 cup onions, and 1/4 cup coriander into a smooth paste.

2. 2

   Step 2: In a deep frying pan, heat 2 tbsp ghee over medium heat and sauté the onion paste until lightly browned.

3. 3

   Step 3: Add the chicken pieces to the pan and cook until browned, about 5 minutes.

4. 4

   Step 4: In a separate pan, heat 1 tbsp ghee over medium heat and sauté 1 medium-sized potato and 1 cup cauliflower florets until tender.

5. 5

   Step 5: Add the potatoes and cauliflower to the chicken pan and mix well.

6. 6

   Step 6: In a separate bowl, mix 2 tbsp all-purpose flour, 1/4 cup desiccated coconut, and a pinch of salt.

7. 7

   Step 7: Add the flour mixture to the chicken pan and stir well to combine.

8. 8

   Step 8: Add 1 cup coconut milk and 1 cup water to the pan and bring to a boil.

9. 9

   Step 9: Reduce heat and simmer, uncovered, for 10 minutes or until the sauce thickens.

10. 10

    Step 10: Season with nutmeg, cayenne pepper, and salt to taste.

11. 11

    Step 11: Garnish with fresh cilantro leaves and serve hot.

💡 Pro Tips

Make sure to grind the ginger and garlic into a smooth paste for maximum flavor. Use a mixture of all-purpose flour and desiccated coconut for the batter. Don't overcook the chicken or potatoes.

📊 Nutrition per Serving