Delicious Chicken Kofta Curry Pakistani Food Recipe

Today I am making Delicious Chicken Kofta Curry Pakistani Food Recipe with easy steps. It is made with minced chicken or minced lamb meat cooked in a delicious creamy Curry.

There are two ways to make koftas we can either fry the chicken balls in oil for some time and then add it to the curry or we can directly add the uncooked balls to the curry both taste delicious.

Frying the koftas gives a crispy outer layer and it is really loved by children at the same time the one which we add directly soaks up all the flavor from the curry and tastes heavenly. Today I have prepared both methods you can follow whatever you like.

Chicken Kofta Curry is an awesome side dish for naan, Rice varieties, and a lot more.
The Chicken Kofta Curry is a flavor-packed chicken curry simmered in a tomato makhani gravy and simmer along with chicken kofta balls.
Serve this delicious  Kofta Curry along with Garlic Naan, Palak Paneer, and Dal Makhani for a delicious Indian Dinner.

Some Interesting Tips About Chicken Kofta Curry:

1. You can also use mint leaves to garnish the recipe.
2. You can also serve the chicken koftas dry with chutney.
3. You can add fresh cream to the chicken kofta gravy.
4. Eggs are a great way to make the koftas/meatballs fluffy. Although I prefer the denser texture since ground chicken is much leaner than red meat.
5. Breadcrumbs help with the consistency of the meatballs and make them easier to shape.
6. I recommend searing the meatballs before adding them to the gravy, much more flavourful that way!
7. Go easy on the spices, and let the meatballs be the star of this dish!

How To Make Delicious Chicken Kofta Curry Pakistani Food Recipe With Step-By-Step Instructions:

Chicken mince can be on the bland side, and it requires herbs and spices to compensate for that lack of flavor.
It took my mother a few tries, but once she figured out the recipe, this chicken kofta curry turned into a family favorite, being made regularly at home for everyday meals as well as Dawaats.

Not only are these chicken koftas healthier, but they are also so soft and delicate that they literally melt in your mouth. Read on ahead to find out my mother’s chicken curry recipe.

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Chicken Kofta Curry (Chicken Meatballs) Recipe

Chicken Kofta Curry is made with minced chicken or minced lamb meat cooked in a delicious creamy Curry.

There are two ways to make koftas we can either fry the chicken balls in oil for some time and then add it to the curry or we can directly add the uncooked balls to the curry both taste delicious.

Course Chicken Recipes, Main Course

Cuisine Indian, Pakistani

Keyword Chicken kofta

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4 people

Author shabo

Ingredients

• Ingredients For Meatballs:
• 500 grams Chicken Mince (Boneless Chicken)
• 2 tbsp Crushed Coriander
• 2 to 3 Chopped Green Chilies
• 2 tsp Ginger & Garlic Paste q
• 1 tsp Salt (as needed)
• 1 tbsp Red Chili Flakes
• 1/2 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Garam Masala Powder
• 1 tbsp Breadcrumbs
• 1 tsp Black Pepper Powder
• 1 tbsp yogurt
• Ingredients For The Gravy:
• 4 medium Fresh Tomatoes
• 3 medium Onion Sliced
• 2 tsp Ginger & Garlic Paste
• 1 tbsp Tomato Paste Puree
• 1 tsp Chili Powder
• 1/2 tsp Turmeric Powder
• 1 tsp Salt
• 1 tsp Cumin Powder
• 1 tsp Sugar (to cut down the acidity of tomatoes)
• 2 tbsp Crushed Coriander
• Bunch of Coriander Leaves
• Oil as needed
• 1/2 tsp Garam Masala Powder
• Green Chilies Chopped for garnishing
• Ginger julienne for garnishing

Instructions

• Grind all the ingredients mentioned for the meatballs except the mince (or boneless chicken meat). Grind properly.
  
• Add the minced meat and mix well.
• If you are using chicken meat then you will have to chop the meat along with the other ingredients into a fine texture. Add breadcrumbs if the mixture is a bit runny. If you use chicken meat, you probably won’t need the breadcrumbs.
• Cover the mixture and refrigerate for 1-2 hours. Heat oil in a pan and add chopped onions. Fry until slightly golden.
• Add ginger garlic paste. Sauté until fragrant. Add tomato puree, salt, chili, turmeric, and cumin powder. Sauté for another minute.
• Peel and grind the tomatoes to form a paste and add to the mixture. Cover and let cook over medium heat until the gravy is cooked. You will see that the oil has separated from the gravy and you can see it on the top. This means that the gravy is ready.
• Now take the meatball mixture out of the refrigerator, apply some cooking oil to your hands, and make equal-sized balls.
• Add meatballs to the gravy. Allow cooking until the meatballs are cooked and the oil separates. Add some fresh coriander, some fresh green chilies, and garam masala.
• Serve hot with some chapati or rice. Enjoy!