Chicken Kofta Curry Recipe

Introduction

Chicken Kofta Curry is a flavorful and comforting dish featuring tender spiced chicken meatballs simmered in a rich, aromatic gravy. This recipe combines traditional Indian spices with fresh herbs for a delicious meal perfect for any occasion.

Ingredients

• 1.5 tablespoon besan (gram flour, substitute with oat flour)
• 454 g (1 lb) ground chicken
• 2 tablespoon red onion (finely chopped)
• 3 teaspoon garlic paste (can go down to 2 teaspoon if desired)
• 1 teaspoon ginger paste
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder (hot or cayenne, adjust to taste)
• 1/4 teaspoon black pepper powder
• 1.5 tablespoon plain Greek yogurt (or thick curd)
• 1 tablespoon cilantro leaves (finely chopped)
• 5-6 fresh mint leaves (finely chopped or 1/4 teaspoon dried mint)
• 1-2 green chilies (hot, adjust to taste, finely chopped)
• 1 + 1/4 teaspoon salt (adjust to taste)
• 4 tablespoon mustard oil (or any cooking oil of choice)
• 1/2 tablespoon garlic paste
• 1 teaspoon ginger paste
• 3/4 cup crushed onion
• 3 teaspoon coriander powder
• 1 teaspoon red chili powder (hot or cayenne, adjust to taste)
• 1/2 teaspoon Kashmiri chili powder (mild, for color)
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1 cup tomato puree (fresh tomatoes blended)
• 1 teaspoon salt (adjust to taste)
• 2 tablespoon yogurt (whisked)
• 1/2 teaspoon garam masala
• 1 teaspoon kasuri methi (crushed between palms)
• 2 tablespoon fresh chopped cilantro
• 1 medium bay leaf
• 3 green cardamom pods
• 2 cloves
• 1 inch cinnamon stick (cassia bark)

Instructions

1. Step 1: Dry roast the besan in a small pan over low heat, stirring frequently to prevent burning. It’s done when it smells nutty and turns pinkish brown. Remove from heat and let it cool.
2. Step 2: Finely chop the onions, green chilies, and herbs while the besan cools.
3. Step 3: In a large bowl, combine ground chicken, chopped herbs, besan, ground spices, garlic paste, ginger paste, green chilies, and salt. Mix gently with a spatula until evenly combined, avoiding squeezing the meat too much.
4. Step 4: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
5. Step 5: With damp hands, shape the mixture into small round or oval koftas. Arrange them on the lined baking sheet, spaced slightly apart. Optionally, thread them onto skewers for a kebab-style presentation.
6. Step 6: Lightly spray or brush the koftas with oil and bake for 18-20 minutes until golden brown. No need to turn. Internal temperature should reach 165°F (74°C). Alternatively, air fry at 400°F for 10-15 minutes, flipping halfway, or pan-fry in oil until cooked through.
7. Step 7: While the koftas cook, heat mustard oil in a heavy-bottomed pot until smoky. Add whole spices—bay leaf, cardamom, cloves, and cinnamon—and temper until aromatic.
8. Step 8: Add garlic and ginger paste, frying briefly without burning. Then add crushed onions and cook until browned, about 6-8 minutes.
9. Step 9: Stir in ground spices (except garam masala) and 1/4 cup water. Cook on low heat, mixing the onions and spices to bloom their flavors.
10. Step 10: Add tomato puree and cook until oil begins to separate and bubbles appear on the surface, about 3-5 minutes.
11. Step 11: Stir in whisked yogurt immediately and cook for 1-2 minutes, stirring constantly to prevent curdling. Continue to cook until oil separates again, then add 1/2 cup water and bring to a slow boil.
12. Step 12: Reduce heat to low, gently add the baked koftas in a single layer, and let simmer for 12-15 minutes. Avoid stirring with a spoon; instead, swirl the pot occasionally to keep koftas intact and cook evenly.
13. Step 13: Cover the pot for the last few minutes to ensure the koftas are cooked through. Optionally, add a splash of coconut cream, heavy cream, or full-fat coconut milk for a richer curry and simmer for 2-3 more minutes.
14. Step 14: Finish by sprinkling garam masala, crushed kasuri methi, and fresh cilantro. Allow the curry to rest for 10-15 minutes before serving.

Tips & Variations

• Substitute besan with oat flour if you want a gluten-free option.
• Adjust the chili powder and green chilies to control the spiciness to your preference.
• Thread koftas on skewers before baking for a fun kebab presentation.
• Add a splash of cream or coconut milk at the end for a richer, creamier sauce.
• Pan-fry koftas for a crispier exterior instead of baking or air frying.

Storage

Store leftover chicken kofta curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Koftas may soften when reheated but will remain delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze chicken kofta curry?

Yes, you can freeze the curry and koftas separately in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat thoroughly before serving.

What can I use instead of mustard oil?

You can substitute mustard oil with vegetable oil, canola oil, or ghee. Each will slightly change the flavor but still yield delicious results.

Chicken Kofta Curry Recipe

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★★★★★

4.7 from 127 reviews

• Author: Aiden
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

This Chicken Kofta Curry recipe features tender, spiced ground chicken meatballs cooked in a rich, aromatic tomato-based gravy. The koftas are first roasted or baked to golden perfection, then simmered gently in a flavorful masala made with garlic, ginger, whole and ground spices, yogurt, and fresh herbs, resulting in a comforting and satisfying meal perfect for any occasion.

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Ingredients

Scale 1x2x3x

For Chicken Kofta

• 1.5 tablespoon besan (gram flour, substitute with oat flour)
• 454 g (1 lb) ground chicken
• 2 tablespoon red onion (finely chopped)
• 3 teaspoon garlic paste (can reduce to 2 teaspoon if desired)
• 1 teaspoon ginger paste
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder (hot or cayenne powder, adjust to taste)
• 1/4 teaspoon black pepper powder
• 1.5 tablespoon plain Greek yogurt (or thick curd)
• 1 tablespoon cilantro leaves (finely chopped)
• 5–6 fresh mint leaves (finely chopped or 1/4 teaspoon dried mint)
• 1–2 green chilies (hot, finely chopped, adjust to taste)
• 1 + 1/4 teaspoon salt (adjust to taste)
• 4 tablespoon mustard oil (or cooking oil of choice)

For Kofta Curry Masala (Gravy)

• 1/2 tablespoon garlic paste
• 1 teaspoon ginger paste
• 3/4 cup crushed onion
• 3 teaspoon coriander powder
• 1 teaspoon red chili powder (hot or cayenne powder, adjust to taste)
• 1/2 teaspoon Kashmiri chili powder (mild, for color)
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1 cup tomato puree (blended fresh tomatoes)
• 1 teaspoon salt (adjust to taste)
• 2 tablespoon yogurt (whisked)
• 1/2 teaspoon garam masala
• 1 teaspoon kasuri methi (dried fenugreek leaves, crushed)
• 2 tablespoon fresh chopped cilantro
• 1 medium bay leaf
• 3 green cardamom pods
• 2 cloves
• 1 inch cinnamon stick (cassia bark)

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Instructions

1. Roast Besan: In a small dry pan over low heat, dry roast the besan (gram flour) stirring frequently to prevent burning. Roast until it turns pinkish brown and releases a nutty aroma. Remove from heat and let it cool completely.
2. Prepare Ingredients: Finely chop red onions, green chilies, cilantro, and mint leaves while the besan cools.
3. Mix Kofta Ingredients: In a large bowl, combine ground chicken with roasted besan, finely chopped onions, herbs, garlic paste, ginger paste, coriander powder, garam masala, red chili powder, black pepper powder, yogurt, green chilies, salt, and mustard oil. Gently mix using a silicone spatula until ingredients are uniformly incorporated, avoiding squeezing the mince to keep koftas tender.
4. Preheat Oven: Heat oven to 400°F (200°C) and line a baking sheet with parchment paper (avoid aluminum foil as koftas may stick).
5. Shape Koftas: With damp hands, shape the chicken mixture into small oval or round meatballs. Optionally, thread them onto wooden skewers to resemble kebabs for an appealing look. Arrange the koftas spaced apart on the lined baking sheet and spray lightly with oil.
6. Bake Koftas: Bake in the preheated oven for 18-20 minutes or until golden brown and cooked through. Internal temperature should reach 165°F (74°C). No need to turn during baking. Cooking time can vary based on size of koftas.
7. Alternative Cooking: You can air fry koftas at 400°F for 10-15 minutes, flipping halfway, or pan fry in 2-3 tbsp oil on medium-low heat for 4-5 minutes per side, then cover and cook for 2-3 minutes to ensure they’re fully cooked.
8. Prepare Kofta Masala (Gravy): Heat mustard oil in a heavy-bottomed pot over medium-low heat until slightly smoky. Add whole spices—bay leaf, cardamom pods, cloves, cinnamon stick—and temper the oil. Add garlic paste and ginger paste, frying briefly without burning.
9. Sauté Onions & Spices: Add crushed onions and fry 6-8 minutes until browned. Stir in ground coriander, red chili powder, Kashmiri chili powder, turmeric, cumin powder, and 1/4 cup water. Cook on low heat allowing spices to bloom and deepen flavors.
10. Add Tomato Puree: Stir in tomato puree and cook on medium-low until oil begins to separate and tiny bubbles appear on the surface, about 3-5 minutes.
11. Incorporate Yogurt: Add whisked yogurt and stir continuously for 1-2 minutes to prevent curdling. Continue cooking for 2-3 minutes until oil separates again.
12. Simmer Gravy: Add 1/2 cup water and bring the masala to a slow boil over low heat.
13. Add Koftas to Gravy: Gently place baked koftas in a single layer into the simmering gravy. Let simmer on low heat for 12-15 minutes, occasionally swirling the pot gently to avoid breaking koftas and ensure even cooking.
14. Finish Cooking: Cover the pot in the last few minutes to cook koftas thoroughly. Optional: add a splash of coconut cream, heavy cream, or full-fat coconut milk for a creamier curry. Simmer for an additional 2-3 minutes.
15. Garnish and Rest: Sprinkle garam masala, crushed kasuri methi, and fresh chopped cilantro over the curry. Let the dish rest for 10-15 minutes before serving to enhance flavors.

Notes

• Roasting the besan properly is crucial for adding a nutty depth to the koftas.
• Use damp hands to shape koftas to prevent sticking.
• Adjust chili quantities to your preferred spice level.
• Do not stir the kofta curry with a spoon during cooking to prevent breaking the koftas; instead, gently swirl the pot.
• For presentation, threading koftas on skewers can add a kebab-like charm.
• Adding cream or coconut milk at the end gives a richer, creamier curry.
• You can cook koftas in the oven, air fryer, or pan-frying method based on preference or equipment availability.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Indian

Keywords: Chicken Kofta, Kofta Curry, Indian Chicken Meatballs, Spiced Chicken Curry, Oven Baked Kofta