Chaat Masala Cooks

This Chicken Kofta Curry features juicy, spiced chicken meatballs simmered in a flavorful curry. A comforting halal dinner perfect with rice or roti!

Extended Blog Description:

This Chicken Kofta Curry is a hearty, home-style dish made with tender chicken meatballs simmered in a rich, aromatic gravy. Each kofta is seasoned to perfection and gently cooked in a base of onions, tomatoes, garlic, and warming spices — creating a dish that’s full of desi soul and bold flavor.

Perfect for weeknight dinners or special gatherings, this recipe is a lighter twist on traditional beef or lamb koftas, but just as satisfying. Serve it with basmati rice, naan, or fresh roti for a complete, comforting meal.

Whether you’re cooking for family or meal-prepping for the week, this chicken kofta curry is a must-try for lovers of South Asian cuisine.

Why You’ll Love This Recipe:

– Light yet satisfying – made with chicken instead of red meat

– Full of desi flavour – garam masala, garlic, and a rich onion-tomato base

– Easy to prep ahead for meal planning

– Halal, family-friendly, and perfect with rice or roti

Recipe

Ingredients

For the Koftas:

500g chicken mince (preferably thigh for moisture) 3 med onion,

3 garlic cloves

4 green chillies

Roasted gram flour 1/2 cup

Salt as per taste

1/2 tsp red chilli powder

1/2 tsp garam masala

1/2 tsp cumin powder

1/2 tsp black pepper powder

2 tbsp chopped fresh coriander

2 tbsp breadcrumbs (optional, for binding)

1 egg

For the Curry:

2 tbsp oil

1 large onion, paste

2 tomatoes, blended or chopped

1/2 whisked yogurt

1 tbsp ginger garlic paste

3 large cardamoms & 3 cloves

1/2 tsp turmeric powder

1 tsp red chilli powder (adjust to taste)

1 tsp Kashmiri red pepper powder

1 tsp cumin seeds

Salt to taste

1/2 tsp garam masala

1/4 tsp black pepper powder

Fresh coriander for garnish

Water as needed

Instructions

Step 1: Prepare the Koftas

Add mince, onion, green chillies and fresh coriander to a chopper.

Once blended , Mix all the kofta ingredients in a bowl. Wet your hands and shape into small meatballs. Set aside in the fridge to firm up (15–20 minutes).

Fry meat balls in 1tbsp oil on low heat for 7/8 mins. Once they turn slightly golden, remove from heat and set aside.

Step 2: Make the Curry Base

Heat oil in a pot and sauté onions until golden. Add ginger garlic paste, cook for a minute and then the cardamoms, cloves and blended tomatoes.

Stir in the spices and cook until oil separates from the masala.

Add whisked yogurt and continue to cook till oil separates. Add the green chillies.

Step 3: Add Koftas to the Curry

Carefully place the koftas into the simmering curry. Do not stir right away. Let them cook uncovered for 3-4 minutes, then gently stir. Add a glass of water, cover, and simmer for 15–20 minutes on low. Finish with garam masala and fresh coriander.

Serving Suggestions:

Best enjoyed with basmati rice, naan, or fresh roti Add a side of salad or raita for a complete meal

Tips & Tricks:

For extra juicy koftas, don’t overmix the mince Chilling the koftas before cooking helps them hold their shape Add a pinch of crushed kasuri methi (dried fenugreek) for extra aroma