Chicken Kofta Curry

Name: Chicken Kofta Curry
Yield: 4 servings
Ingredients: 1.25 kg chicken keema (boneless, minced, washed); 1 large onion, roughly chopped (for paste); 1 small onion, sliced (fried golden, for gravy); 1 small onion, finely chopped (for kofta mix); 8-10 green chillies, finely chopped; 1 bowl coriander leaves, finely chopped (split half kofta, half gravy); 100 g roasted chickpeas, husked and ground to powder; 4 tbsp red chilli powder (split between kofta and gravy); 6 tbsp coriander powder; 1 tsp turmeric powder; 2 tbsp ginger-garlic paste; 1 tbsp poppy seeds, made into a paste; 1 tbsp garam masala powder (split half kofta, half gravy); 1 tbsp salt (split half kofta, half gravy); 50 g curd (about 4 tbsp); 3 tbsp desi ghee or vegetable oil (for kofta mix); 4 green cardamom pods; 2-3 small cinnamon stick pieces; 1/2 tsp black peppercorns; 4-5 cloves; 1/2 tsp cumin seeds; 4 serving spoons oil, plus extra as needed for frying; 1.5 bowls water (for gravy)

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Source: Tasty Kitchen Point•December 16, 2025

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The Chicken Kofta Curry is a flavour packed chicken curry simmered in a tomato makhani gravy and simmer along with chicken kofta balls. Delicious and easy to make, you will love it.

Ingrédients de la recette

Portions :

1¼ kg chicken keema (boneless, minced, washed)
1 large onion, roughly chopped (for paste)
1 small onion, sliced (fried golden, for gravy)
1 small onion, finely chopped (for kofta mix)
8-10 green chillies, finely chopped
1 bowl coriander leaves, finely chopped (split half kofta, half gravy)
100 g roasted chickpeas, husked and ground to powder
4 tbsp red chilli powder (split between kofta and gravy)
6 tbsp coriander powder
1 tsp turmeric powder
2 tbsp ginger-garlic paste
1 tbsp poppy seeds, made into a paste
1 tbsp garam masala powder (split half kofta, half gravy)
1 tbsp salt (split half kofta, half gravy)
50 g curd (about 4 tbsp)
3 tbsp desi ghee or vegetable oil (for kofta mix)
4 green cardamom pods
2-3 small cinnamon stick pieces
½ tsp black peppercorns
4-5 cloves
½ tsp cumin seeds
4 serving spoons oil, plus extra as needed for frying
1½ bowls water (for gravy)

Instructions

1
Mince the boneless chicken, wash it, and grind it in a grinder.
2
Make a paste of the large chopped onion.
3
Grind the husked roasted chickpeas into a fine powder.
4
Make a paste of the poppy seeds.
5
Finely chop one small onion, the green chillies, and the coriander leaves; reserve half the coriander leaves for the gravy.
6
Slice the second small onion and fry it until golden brown; set aside for the gravy.
7
In a bowl, mix the ground chicken with 1 tsp red chilli powder, 1/2 tbsp garam masala powder, chopped green chillies, half the chopped coriander leaves, 1 tsp salt, roasted chickpea powder, ghee, the finely chopped onion, and the poppy seed paste; combine well by hand.
8
Shape the mixture into small round koftas.
9
Heat oil in a pan and fry the koftas in batches until golden brown on all sides; remove and set aside.
10
In the remaining oil, add the whole spices (cardamom, cinnamon, black pepper, cloves, cumin) along with the fried sliced onion.
11
Add the ginger-garlic paste and the onion paste; fry for 3-4 minutes until well cooked.
12
Add the remaining red chilli powder, coriander powder, turmeric powder, and remaining salt, with a splash of water; fry for 8-10 minutes, stirring occasionally, until oil separates.
13
Add the curd and fry for 2 more minutes.
14
Add the fried koftas and mix gently with the gravy.
15
Pour in 1.5 bowls of water, cover, and cook on medium-low heat for about 10 minutes until the koftas are tender.
16
Stir in the remaining garam masala and coriander leaves, cover for a minute to let the aroma settle, then turn off the heat.
17
Serve hot with chapati or naan.

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Crédits : Source: Tasty Kitchen Point