Chicken Kofta Curry
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
6 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Kofta Mixture
- b.In a large bowl, combine the chicken mince, 1 finely chopped medium onion, 1 tbsp ginger-garlic paste, green chillies, 3 tbsp chopped coriander leaves, besan, 0.5 tsp garam masala, and 1 tsp salt.
- c.Mix gently with your hands until just combined. Overmixing can make the koftas tough.
- d.Lightly grease your palms with oil and divide the mixture into 12-16 equal portions. Roll them into smooth, round balls.
- 2
Step 2
- a.Shallow Fry the Koftas
- b.Heat 1/2 cup of oil in a wide, heavy-bottomed pan (kadai) over medium heat.
- c.Carefully place the koftas in the hot oil, ensuring not to overcrowd the pan. Fry in batches if needed.
- d.Fry for 7-8 minutes, turning them gently and occasionally, until they are evenly golden brown and cooked through.
- e.Remove the cooked koftas with a slotted spoon and set them aside on a plate lined with paper towels to drain excess oil.
- 3
Step 3
- a.Start the Gravy Base
- b.In the same pan, remove excess oil, leaving about 2-3 tablespoons. Add the ghee and heat it over a medium flame.
- c.Add the whole spices: cinnamon stick, green cardamoms, cloves, and bay leaf. Sauté for about 30 seconds until they become fragrant.
- d.Add the 1 large thinly sliced onion and sauté for 8-10 minutes, stirring frequently, until the onions are soft and golden brown.
- 4
Step 4
- a.Build the Gravy
- b.Add the remaining 1 tbsp of ginger-garlic paste and cook for a minute until the raw aroma disappears.
- c.Drain the soaked cashews and grind them with a little water to a very smooth paste. Add this cashew paste to the pan and cook for 2-3 minutes, stirring constantly to prevent it from sticking.
- d.Add the powdered spices: turmeric, red chilli, coriander, and cumin powder. Sauté for 1 minute until fragrant.
- e.Pour in the tomato puree, add 0.75 tsp salt, and cook for 5-7 minutes until the mixture thickens and oil begins to separate from the masala.
- 5
Step 5
- a.Simmer the Curry
- b.Reduce the heat to low. Add the whisked curd, stirring continuously and quickly for a minute to prevent it from curdling.
- c.Once the curd is incorporated, pour in 1.5 cups of warm water. Mix well and bring the gravy to a gentle boil over medium heat.
- d.Gently slide the fried koftas into the simmering gravy.
- e.Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. This allows the koftas to soften and absorb the flavors of the gravy. Avoid stirring vigorously.
- 6
Step 6
- a.Finish and Garnish
- b.Turn off the heat. Stir in the remaining 0.5 tsp of garam masala, crushed kasuri methi, and the optional fresh cream.
- c.Garnish with the remaining 1 tbsp of chopped coriander leaves.
- d.Let the curry rest for 5 minutes before serving. Serve hot with naan, roti, or steamed basmati rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For softer koftas, add a tablespoon of milk-soaked breadcrumbs to the chicken mixture.
- 2Ensure the curd is at room temperature and whisked well before adding to the gravy on low heat to prevent curdling.
- 3Be very gentle when adding the koftas to the gravy, as they can be delicate and might break apart.
- 4For a richer gravy, you can use a paste of fried onions (birista) instead of sautéing fresh onions.
- 5The curry tastes even better the next day as the flavors have more time to meld together.
- 6You can bake or air-fry the koftas at 180°C (350°F) for 15-20 minutes for a healthier alternative.
- 7For a smoother kofta texture, you can briefly pulse the chicken mince mixture in a food processor.
Adapt it for your goals.
Vegetarian
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.
Different MeatDifferent Meat
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.
Richer GravyRicher Gravy
For an even more decadent Mughlai gravy, add 1-2 tablespoons of almond paste along with the cashew paste.
Spicier VersionSpicier Version
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.
Why this is on our healthy list.
Excellent Source of Protein
Chicken mince is a lean source of high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Provides Healthy Fats
Cashews and ghee contribute monounsaturated and saturated fats, which are important for brain health, hormone production, and absorbing fat-soluble vitamins.
Anti-Inflammatory Spices
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.
Frequently asked questions
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.