Chicken Koftas in Butter Masala Gravy

Chicken Koftas in Butter masala gravy was an experiment on a certain day to impress daughter as both are her favorite things to eat. The experiment was definitely a success as koftas soaked in butter masala gravy tasted so yummy. So thought to share the idea here. Usually, I add koftas in usual onion-tomato based gravy.You can check my Malai Kofta recipe which is cooked in onion-tomato based gravy. You can also check Soya malai kofta, where I cooked veg koftas with soyabean.

You Need :

For the koftas::

Minced Chicken : 250 gms.
Ginger paste : 1/2 tsp.
Garlic paste : 1/2 tsp.
Coriander Powder : 2 tsp.
Cumin Powder : 1 tsp.
Red Chilli Powder : 1-2 tsp.
Fresh chopped coriander leaves : a handful
Salt to taste
Besan(chickpea powder) : if needed to bind the koftas
Oil : 2 tblsp.

For the gravy :

Onion : 2 medium onion
Ginger paste : 1 tsp.
Garlic paste : 1 tsp.
Tomato : 3 medium tomatoes
Green chillies : 2(optional)
Cashew nut : 10-12

Bay leaves : 2
Cardamom : 2
Cinnamon : 2 (1" piece)
Cloves : 2-3 nos.
Cumin seeds/Shah jeera : 1 tsp.
Turmeric Powder : 1 tsp.
Coriander powder : 2 tsp.
Red Chilli Powder : 2 tsp or to taste
Garam Masala Powder : 1 tsp.
Sugar : 1 tsp.
Salt to taste
Oil : 11/2 tblsp
Low-fat cream : 1 tblsp.
Fresh coriander leaves for garnishing

How To :

Making koftas : You can take store bought minced chicken for the koftas or can prepare at home. Take chicken breasts, cook thoroughly and then mince it finely or can ground in a mixer. Make a semi-fine paste. In the chicken mince, mix all the other ingredients listed under "For the koftas" except oil and besan. After adding if you feel that you are unable to roll them into a round shape, then add besan little by little till you can make nice round shaped koftas.
Frying the koftas : Heat Oil in a pan and shallow fry the koftas in medium flame till they are golden brown but not hard from outside. Cooking in high flame will make the koftas dry and chewy and also won't cook from inside.
Making butter masala gravy : Heat 1 tblsp. oil in a pan, add cinnamon and cloves.When they start to crackle, add chopped onions, green chillies and saute till onions turn golden. Now add chopped tomatoes, cashews and a pinch of salt and cook till tomatoes are mushy and nuts are soft. Remove from flame and let the mixture cool. Then blend in blender or food processor with little water added to make a smooth paste.
Now pour 1/2 tblsp. of oil in the same pan, temper with bay leaves, few cardamoms and cumin seed/shah jeera. Add ginger-garlic paste in the pan and saute for a minute, now add blended puree in the pan. Add all powdered spices, lastly add garam masala powder. Cook the masala till oil leaves the side of the pan. Add about a cup of hot water and fried kofas in the gravy. In medium flame, let the koftas soak the gravy.
When gravy thickens, add sugar and check the seasoning. Lower the flame and add cream in the gravy and mix well. Do not increase the flame once you add the cream, otherwise cream can curdle. Sprinkle some dry kasuri methi (dried fenugreek leaves) on top and serve hot.