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Chicken Kofta Curry

Chicken Kofta Curry

Difficulty: Easy, Cook Time: 1 hour 5 mins, Core Ingredient: Minced chicken, Servings: 10, Calories: 256

Description: An extremely simple dish to make but infused with intense aromatic flavors, succulent chicken served with hot tandoori naan, and this dish is a winner!


For Chicken Kofta (Meatballs):
½ lb. Ground Chicken – Cleaned
½ Cup Flour/Maida
2 Tbsp. Plain Yogurt
1 Egg – Whisked
1 Tsp. Ginger and Garlic Paste

For Curry:
1 Large Onion
1 Tbsp. Ginger Paste
1 Tbsp. Garlic Paste
1 Tomato
2 Green Chili – Use as per taste
½ Cup Yogurt – Whisked
½ Cup Water
3 Tbsp. Olive Oil – Use any light oil
1 Tbsp. Ghee – Optional

Curry Spices / Seasoning:
1 Large Bay Leaf
½ Stick Whole Cinnamon
3 Whole Black Cardamom
4 Cloves
3 Green Cardamom
5 Black Pepper Corns
1 Tsp. Turmeric
1 Tbsp. Coriander Powder
1 Tbsp. Cumin Powder
1 Tbsp. Red Chili Powder
1 Tbsp. Garam Masala Powder


Making the Kofta’s / Chicken Meatball:

In a food processor (with dough attachment or you can use kitchen aid mixer) add all the ‘Kofta’ ingredients and pulse to form a smooth dough (Takes about a minute).

Transfer the dough to a bowl and make 10-12 round balls.

Place the chicken balls/kofta on a plate, cover and keep in refrigerator for about 30 mins (This helps dough to firm up and prevent kofta’s from breaking).

In a food processor/blender, add onion, ginger, garlic, tomato and form a smooth paste.


In a large non-stick, heat oil and ghee for a ½ minute. Add the whole spices and let it roast for ½ minute on medium heat. Now, pour the onion paste, sauté for a minute, cover and let it cook for 4 minutes (sauté every minute). Add the powdered spices, yogurt, water and sauté everything to a smooth mixture.

Now, remove the meatballs from fridge and place them delicately on the simmering gravy. (The meatballs are going to be cooked in the gravy). Cover with lit, lower the heat and let the meatballs cook for about 2-3 minutes. (Keep an eye). After 3 minutes, remove the cover, touch the meatballs using a spatula and they should be cooked. Sauté the curry and meatballs light and cook uncovered for another 3-4 minutes.

Turn off the heat and transfer the kofta curry to a serving bowl.

Decorate as per choice (use chilies and yogurt) and serve hot with choice of sides like tandoori naan or basmati rice.

Leave us comment below and tell us what cool treat you’d like to see made-over!

Self-professed gardener. Often found poking nose into the fridge. Determined to cook and try every dish on the planet, one at a time. #getspicesgetcooking

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