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Tender, juicy chicken meatballs simmered in a rich and creamy Mughlai-style gravy. This luxurious curry, fragrant with aromatic spices, is a perfect centerpiece for a special dinner or celebration.
For 4 servings
Prepare the Kofta Mixture
Shallow Fry the Koftas
Start the Gravy Base
Tender, juicy chicken meatballs simmered in a rich and creamy Mughlai-style gravy. This luxurious curry, fragrant with aromatic spices, is a perfect centerpiece for a special dinner or celebration.
This mughlai recipe takes 60 minutes to prepare and yields 4 servings. At 412.88 calories per serving with 26.7g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Build the Gravy
Simmer the Curry
Finish and Garnish
Replace chicken mince with crumbled paneer or a mixture of mashed potatoes and grated vegetables like carrots and beans to make Paneer or Vegetable Kofta Curry.
Use mutton or lamb mince instead of chicken for a richer, more robust Mutton Kofta Curry. You may need to increase the cooking time for the koftas.
For an even more decadent Mughlai gravy, add 1-2 tablespoons of almond paste along with the cashew paste.
Increase the amount of green chillies in the koftas and add a slit green chilli to the gravy along with the whole spices for extra heat.
Chicken mince is a lean source of high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Cashews and ghee contribute monounsaturated and saturated fats, which are important for brain health, hormone production, and absorbing fat-soluble vitamins.
The curry is rich in spices like turmeric, ginger, and garlic, which contain compounds like curcumin and gingerol known for their potent anti-inflammatory and antioxidant properties.
One serving of Chicken Kofta Curry contains approximately 450-550 calories, depending on the amount of oil used for frying and whether fresh cream is added.
This dish is a good source of protein from chicken. However, it is also rich in fats due to the use of oil, ghee, cashews, and cream, making it a calorie-dense dish best enjoyed in moderation or on special occasions. You can make it healthier by baking the koftas and skipping the cream.
Yes, you can prepare and fry the koftas a day in advance. Store them in an airtight container in the refrigerator. Add them to the freshly prepared hot gravy and simmer for 10-12 minutes before serving.
To prevent curdling, always add whisked, room-temperature curd on low heat and stir continuously. If it has already curdled slightly, you can try to fix it by blending the gravy with an immersion blender until smooth before adding the koftas.
Chicken Kofta Curry pairs beautifully with Indian breads like Naan, Roti, or Lachha Paratha. It also goes well with steamed Basmati rice, Jeera Rice, or a fragrant Pulao.
This recipe goes great with these complete meals
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Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
