Chicken Meatball Malai Curry is a culinary masterpiece that brings together the rich heritage of Indian spices and the creamy indulgence of malai (cream). This mouthwatering and aromatic dish is a treat for the senses, combining succulent chicken meatballs with a luscious, creamy and rich curry sauce that is guaranteed to satisfy even the most discerning palates. This delectable fusion originates from the culinary treasures of India, where vibrant spices and creamy texture intertwine to create a truly unforgettable dining experience. The combination of tender meatballs and creamy curry makes it an irresistible choice for both meat lovers and curry enthusiasts. Indian cuisine is renowned for its diverse flavours, incorporating an array of aromatic spices, while malai curry originates from Indian subcontinent, is characterized by its creamy, rich texture. Chicken Meatball Malai Curry is a must try for any food lover seeking a unique and delightful gastronomic adventure.
How to make Chicken Meatball Malai Curry?
For making perfect Chicken Meatball Malai Curry we need variety of ingredients that work in harmony to produce a symphony of flavours. Every component plays a vital role in creating the dish’s distinct flavour.
Chicken Meatball making:
To prepare chicken meatball malai curry one must first focus on crafting the perfect meatballs. Ground chicken mixed with an array of aromatic spices like Garam masala, garlic, onion, red chili and cilantro, yogurt, salt, egg and bread crumb and mix everything properly. Apply oil in your hand and then start making the meatballs, prepare lemon sized balls and keep them aside. These meatballs are not fried or baked, instead they are cooked in the gravy for melt in mouth texture.
Preparing Malai Curry:
Now as our delectable meatballs are ready, now its time to embark on the journey of creating the rich and creamy gravy. The true magic of chicken meatball malai curry lies in its velvety sauce. The curry base is made by shallow frying Kashmiri red chili, green cardamoms, cloves, bay leaf, cinnamon, garlic cloves, fresh red chilies, cumin, onion, tomato, watermelon seeds, cashew nuts. Once all the ingredient is fried let them cool and blend into a smooth puree with a little water, creating a luscious foundation for the curry. These spices lend depth and complexity to the curry and elevates the curry with warmth & fragrance. The cashew and watermelon seed paste enhance the creaminess while imparting a subtle nuttiness.
Now heat oil in the same pan and add the masala puree and turmeric powder and cook till oil is separated. Then add the 2nd extract of coconut milk and salt and let the curry come to a boil. Then place the chicken meatballs gently in the simmering gravy. The meatball absorbs the creamy goodness, becoming infused with the aromatic spices of the curry. This slow cooking process allows the flavour to meld together, resulting in a dish that is bursting with taste and tenderness. To further enhance creaminess 1st extract of coconut milk is added, giving the dish its signature richness. The coconut milk plays a pivotal role in this curry, giving it a luxurious, smooth and velvety texture. Its rich and slightly sweet taste balances the spices and adds delicate richness to the dish.
The aroma that wafts through the kitchen as the chicken meatball malai curry simmers on the stove is simply irresistible. The fragrant blend of spices, combined with the rich creaminess of the curry, creates an ambiance that is both comforting and inviting. The anticipation builds as the dish nears completion, promising a delightful culinary experience. Chicken Meatball Malai Curry is not only satisfies the taste buds but also offers a wholesome and balanced meal.
What does Chicken Meatball Malai Curry tastes great with?
- Chicken Meatball Malai Curry tastes great with Naan, roti, chapati, paratha, flat bread or steamed rice.
- If you have any leftover Meatball Malai Curry just boil some fettuccine or spaghetti, add some cheese, oregano, cilantro and pasta water in the meatball malai curry and stir in your pasta and enjoy.
- You can also make lasagna with leftover Meatball Malai Curry, boil the lasagna sheets and spread them on the baking tray then cover the lasagna sheet with the malai curry and smash the meatballs and spread over the malai curry sauce and spread grated cheese. Continue this layering process until you have no leftover, now bake this lasagna and enjoy.
- You can try them with puff pastries, smash the left-over meatballs in the sauce and fill the puff pastries with it and enjoy.
- You can make sandwich with the meatball and sauce by adding cheese.
Ingredients:
Chicken Meatballs:
- 400 gm chicken mince / chicken keema (I like using something about 5-7% fat)
- 1 egg
- 2 garlic cloves, finely chopped
- 2 red chilies, finely chopped
- 1 tbsp chopped cilantro
- ½ tbsp yogurt
- 1 small onion, finely chopped
- 1 tsp Garam masala
- ½ tsp salt
- 2-3 tbsp breadcrumbs
Malai Curry:
- 4 tbsp oil
- 2 dry Kashmiri red chili
- 2 green cardamoms
- 2 cloves
- 1 bay leaf
- 1 inch cinnamon
- 3-4 garlic cloves
- 2 fresh red chilies
- 1 tbsp cumin
- 2 medium sizes of onion, cubed
- 2 medium size tomato, cubed
- 1 tbsp watermelon seeds
- 1 tbsp broken cashew nuts
- 1 tbsp ginger, sliced
- ½ tsp turmeric powder
- 150 ml 1st extract of coconut milk
- 200 ml 2nd extract of coconut milk
- Salt as per taste
Garnish:
- Chopped Cilantro handful
- Thick Coconut milk
Preparation:
Meatball:
- Step 1: In a mixing bowl mix ground chicken, onion, cilantro, red chili, egg, garlic, yogurt, Garam masala, salt & then add breadcrumbs as required, mix well and make balls about the size of small limes and keep them aside.
Malai Curry:
- Step 2: Heat two tbsp of oil in a pan, then add Kashmiri chilies, green cardamoms, cloves, bay leaf, cinnamon and cumin fry for 2-3 minutes, then add fresh red chilies and garlic, fry for 2 more minutes, then add onion and fry for 6-8 minutes on medium low heat. Now add watermelon seeds and cashew, fry for 4-5 minutes, then add chopped tomatoes fry for 3-4 minutes more & keep aside, let it cool a bit.
- Step 3: Then add the fried masala in the grinder along with sliced ginger and blend with little water until you get a smooth puree.
- Step 4: In the same pan heat 2 tbsp of oil, add the masala paste, then add turmeric powder & fry the masala until oil is released, then add 2nd extract of coconut milk & salt, stir well & let it come to a boil.
- Step 5: As the gravy comes to a boil then add the meatballs in the gravy, close the lid and cook for 5 minutes on one side on medium heat then flip each meatball, cover and cook on medium low heat for about 25 minutes.
- Step 6: After 30 minutes lower the heat and add 1st extract of coconut milk and simmer for 5 minutes on lowest possible heat.
- Step 7: Garnish with cilantro & coconut milk and serve hot with roti, naan, pasta, rice, bread etc.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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