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Chicken Kofta Curry
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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
Cook Time 40 minutes
Total Time 1 hour 10 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.
    Chicken Kofta Curry
  • 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!