Chicken Kofta Curry

Nov 5

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**Chicken Kofta Curry** is a luscious dish made with tender and juicy chicken meatballs, classic spices, paired with a rich and dreamy tomato-based gravy. This **Chicken Kofta Curry’s** best friends are rice and naan!

Is there a dish you’ve seen so much of but you’ve just sat on the sidelines and never had it? Making this Chicken Kofta Curry was totally what happened!

Quite recently before finally making this, I’ve been seeing some chicken kofta recipes pop up online and of course I was drooling! I think I’ve even had a request to make a chicken kofta curry before! Well, I was in the midst of pre-filming the last of the recipes at my old apartment (I moved to my new home two weeks ago!), and I saw I had minced chicken in the fridge. If you’ve been around on the blog or my YouTube channel for awhile, you know that I absolutely adore minced chicken. It’s very versatile, healthy, and so tasty! I’ve got plenty of Indian-style minced chicken recipes including Air Fryer Chicken Keema Samosas, Juicy Chicken Seekh Kebab Rolls, Indian-Fusion Aloo Keema Poutine, Spiced Chicken Burger with Pickled Veggies, and Stuffed Keema Paratha! I actually didn’t realize how much you could do with minced chicken until this year! No more viewing it as a boring, bland protein!

Now, back to kofta. On a whim, I just had a rush of inspiration, and I felt like going for making this dish! I had all the ingredients and I was really craving something hearty and satisfying. Wow am I happy I made this! This Chicken Kofta Curry seriously exceeded all my expectations!

If you want a seriously memorable restaurant experience at home, then you definitely have to make this Chicken Kofta Curry! The meatballs are so flavourful and melt-in-your-mouth good! The gravy is so rich and really envelopes those tender meatballs. The aroma of everything is just amazing and will make your kitchen smell wonderful! A bonus is that this Chicken Kofta Curry doesn’t take too long to make!

I promise you’ll fall in love with this Chicken Kofta Curry! Let’s enjoy fake-away night with this royal chicken curry! You'll want to put this on the menu again and again! Let’s get to the recipe!

What is kofta?

Turns out that kofta actually isn’t only in Indian cooking! It’s also in Mediterranean and Pakistani cuisine! Kofta are meatballs made with minced meat mixed with fresh herbs and spices. Keema, as you’ve seen me reference above, is simply minced meat. Kebabs are like Souvlaki, which are skewers of meat pieces or cubes, and the seasonings are different. Therefore, in this recipe, kofta are prepared and cooked and added to our luscious curry! It’s kind of like an Indian version of my Cheesy Meatball Casserole!

You can use any minced meat of choice to make kofta, but here I’ll be using chicken. I would recommend beef or lamb for alternatives for this recipe!

TIPS FOR A WONDERFUL CHICKEN KOFTA

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.
Breadcrumbs help with the consistency of the meatballs and make it easier to shape.
I recommend searing the meatballs before adding it to the gravy, much more flavourful that way!
Go easy on the spices, let the meatballs be the star of this dish!

Ingredients for chicken kofta curry

Let’s go over what we’ll need to make our meatballs and for the gravy. Remember, for the full ingredient list with their measurements and the complete recipe instructions, make sure to scroll to the bottom of this post for the FULL PRINTABLE RECIPE CARD, so you can save this recipe for later!

For the chicken kofta

Ground chicken: If you don’t have ground chicken you can use ground turkey, it will work just as well!
Cilantro & garlic: Used to make our meatballs fragrant and flavourful.
Spices: Deggi mirch powder, ground cumin, ground coriander.
Panko breadcrumbs: These will be used to bind our meatballs and give them a nice smokiness when they cook!
Ghee: Used to cook our meatballs. We’ll pan fry them first, then add them to the curry.

For the Brown Onion Paste

Onions, ginger, garlic and green chilies: We’ll sauté sliced onions and then add the other ingredients in a blender or food processor to make a paste.

For the Gravy

Ghee: Used to cook out our gravy and to initially sauté the onions.
Whole spices: Bay leaf, clove, cinnamon stick, green cardamom and cumin seeds.
Ground spices: Red chilli powder, ground cardamom, turmeric, and salt to taste.
Passata: These are Italian strained tomatoes. You could also use fresh or canned tomatoes that are pureed if you don’t have passata.

how to Make Chicken mEATBALL CURRY

Making the Meatballs

In a large bowl, add the chicken mince, cilantro, garlic, deggi mirch, ground coriander, garam masala, panko breadcrumbs, lime juice and salt.
Mix well to combine and make golf ball sized portions using the palms of your hands. This should yield between 10-14 meatballs.
Heat the ghee for the meatballs in a non-stick pan and add the meatballs. Sear on each side for 3-4 minutes or until they are golden brown on each side.
Don't worry about cooking it all the way through at this stage, the meatballs will finish cooking in the sauce. Once seared, take out the meatballs and set aside.

Making the Brown Onion Paste

Heat ghee in a wok and add onions. Saute on medium heat and stir well until the onions are browned throughout.
Once browned, transfer to a food processor with the ginger, garlic and green chillies. Add water, enough to let the blades move and puree until smooth.

Making the Gravy

Heat ghee in the same wok as earlier and add bay leaf, clove, cardamom, cinnamon and cumin seeds. Saute until fragrant, about 30 seconds.
Add the browned onion paste and mix well. Be careful since the paste might splutter.
Add turmeric, ground coriander and deggi mirch and mix well. Cook this mixture until it appears dry, fluffy and slides around the pan easily. Add a splash of water if the mixture starts to burn.
Add the passata along with a pinch of salt and mix well. Cook this mixture as well until it appears dry, fluffy and slides around the pan easily. Add a splash of water if the mixture starts to burn.
Add the meatballs and simmer for 1-2 minutes. Pour in hot water to create a gravy and bring it to a simmer. Lower heat and cook gently until the gravy reaches your preferred consistency.
Garnish with cilantro, adjust seasoning to taste and serve hot!

What to Serve with chicken kofta?

I enjoyed this Chicken Kofta Curry with pita bread and rice to be honest with you! I always resort to pita bread when I don’t have time to make Indian-style breads! But to make this a true restaurant experience, here are some excellent breads that would pair well with Chicken Kofta:

And here are rice dishes I recommend!

Watch How to Make chicken kofta curry Here:

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!

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poultry, curry, dinner, lunch, Indian

Indian

Yield: 3-4 servings

Author: Anadi

How To Make The Best Indian Chicken Kofta Curryhttps://youtu.be/SZzeX8J3u_0Chicken kofta curry features Indian chicken meatballs in a rich tomato gravy. This easy chicken kofta curry recipe will show how to make the chicken keema balls at home and how to make the kofta gravy. This chicken meatballs curry goes well with rice or naan bread.2021-11-05

Chicken Kofta Curry

Chicken Kofta Curry is a luscious dish made with tender and juicy chicken meatballs, classic spices, paired with a rich and dreamy tomato-based gravy. This Chicken Kofta Curry’s best friends are rice and naan!

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

For the chicken meatballs

8 oz ground chicken
1/2 Cup cilantro, finely chopped
2 cloves garlic, minced
1/2 tsp deggi mirch
1/2 tsp ground coriander
1/2 tsp garam masala
1/2 Cup Panko breadcrumbs
1/2 Tbsp lime juice
1 tsp salt
oil/ghee to cook

For the browned onion paste

1 Tbsp ghee
1 medium onion, sliced
1/2 inch piece ginger
2-3 cloves garlic
1-2 green chilies

For the gravy

1 Tbsp ghee
1 Green cardamom pod
1 bay leaf
1 inch stick Cinnamon
1 cloves
1/2 tsp cumin seeds
Browned onion paste
1/2 tsp turmeric
1/2 tsp ground coriander
1/2 tsp Deggi mirch
1 Cup Passata or pureed tomatoes
water, as needed

Instructions

For the chicken meatballs

In a large bowl, add the chicken mince, cilantro, garlic, deggi mirch, ground coriander, garam masala, Panko breadcrumbs, lime juice and salt.
Mix well to combine and make golf ball sized portions using the palms of your hands. This should yield between 10-14 meatballs.
Heat the ghee for the meatballs in a non-stick pan and add the meatballs. Sear on each side for 3-4 minutes or until they are golden brown on each side.
Don't worry about cooking it all the way through at this stage, the meatballs will finish cooking in the sauce. Once seared, take out the meatballs and set aside.

For the browned onion paste

Heat ghee in a wok and add onions. Sauté on medium heat and stir well until the onions are browned throughout.
Once browned, transfer to a food processor with the ginger, garlic and green chillies. Add water, enough to let the blades move and puree until smooth.

For the gravy

Heat ghee in the same wok as earlier and add bay leaf, clove, cardamom, cinnamon and cumin seeds. Sauté until fragrant, about 30 seconds.
Add the browned onion paste and mix well. Be careful since the paste might splutter.
Add turmeric, ground coriander and deggi mirch and mix well. Cook this mixture until it appears dry, fluffy and slides around the pan easily. Add a splash of water if the mixture starts to burn.
Add the passata along with a pinch of salt and mix well. Cook this mixture as well until it appears dry, fluffy and slides around the pan easily. Add a splash of water if the mixture starts to burn.
Add the meatballs and simmer for 1-2 minutes. Pour in hot water to create a gravy and bring it to a simmer. Lower heat and cook gently until the gravy reaches your preferred consistency.
Garnish with cilantro, adjust seasoning to taste and serve hot!