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Badami Malai kofta curry.

Recipe by rabz of Dhaka, BD

This is for those who love Indian food but can't take chili. They are moist & soft & were served as a royal dish in Mugals/ nawabs darbar.

Ingredients non vegetarian 4 servings

    For koftas:
    • 1/2 kg chicken mince or fat free beef.
    • 1/2 tsp salt 
    • 1/2 tsp ginger/garlic paste
    • 1 tsp cinnamon/cardamom powder.
    • 1 tbsp curd
    • 1 egg
    • Oil for frying
    For gravy:
    • 1/4 cup ghee
    • 6 cardamom
    • 1 stick cinnamon
    • 1 onion (thinly sliced fried till golden & crushed with hands).
    • 1 tsp ginger garlic paste.
    • 1/2 cup curd + 7- 6 almond blended to a paste
    • 1/4 tsp Saffron + 2 tbsp rose water
    • 2 tbsp Fresh Malai


    1. In a pot put all kofta ingredients together leaving out 2 tbsp raw mince and the egg. & cook till water has dried out ( like Shami kababs).
    2. Remove from heat & allow 2 cool.
    3. In a food processor, Process the mince with 2 tbsp raw mince. Bring out in a bowl & add in the egg and mix with hand ( it will be like shame kebab mix)
    4. Make balls & deep fry till golden.
    5. In another pot heat the ghee, add cardamom & cinnamon stick, garlic & ginger paste and fry for 2 min..
    6. Add curd paste & fry for 3 min ddd the crushed onion keep frying for 2 min.
    7. Drop in the koftas , lower the heat & simmer for 20 min.
    8. Remove from heat & pour the saffron water over it.
    9. bring out in a dish, add malai to decorate & Serve hot with Muglai rice or thin chapatis. 


    jean chaurasia

    Adding some chopped coriander and green chillies when making the kofta balls would make it tastier.


    These Koftas turned out so good my family really really enjoyed every bit of this royal dish as we can not access such dishes in every restaurant here in England Thank you so much.


    This recipe is really for me, not too many unnecessary spices, I was looking for something like this Thank you.

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