4 Kali pata (bay leave) 乾月桂葉
1 cup Chopped tomatoes 切碎蕃茄
1/4 cup Table cream 忌廉
2 tbsp Yoghurt 乳酪
1 tsp Cumin powder 小茴粉
1/2 tsp Garam masala powder 印度五香粉
3 tbsp Kofta masala 肉丸咖哩粉
Salt to taste鹽適量
Method
For chicken balls
1. Combine chicken, egg, cornstarch, cashew nut, raisin, salt and 2 tbsp koffta massala in a bow and mix well.
2. Form small balls with chicken mixture.
3. Place chicken balls into boiling water until chicken balls rise to the top of the water.
4. Drain chicken balls and set aside
5. Heat oil and deep fry chicken ball untilcrispy on the outside.
For Malai Masala
6. Heat oil in heavy pan, add onion and sauté until light brown, add ginger and garlic paste. Fry for one minute, add green cardamom, kala psta, chopped tomatoes, cumin powder, garam massala and the ress of koffta masala. Cook yntil oil separates.
7. Add water and bring to boil. Add koffa, chicken balls and yoghurt and cook until gravy and cook gravy become thick. Add table cream, yoghurt and mix well.
