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.
Ingredients
Scale
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)
Instructions
- 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.
- Prepare Ingredients: Finely chop red onions, green chilies, cilantro, and mint leaves while the besan cools.
- 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.
- Preheat Oven: Heat oven to 400°F (200°C) and line a baking sheet with parchment paper (avoid aluminum foil as koftas may stick).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Simmer Gravy: Add 1/2 cup water and bring the masala to a slow boil over low heat.
- 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.
- 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.
- 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
