Wednesday, January 11, 2017

Chicken kofta curry...

Chicken kofta curry

I prefer a spicy and hearty curry for winter dinners. A curry to wipe off with a piece of roti or naan. Last night I was indecisive about what to make for dinner. Jr. S was asking for a chicken curry, where as Sr. S made a face and sighed 'why that same chicken curry?' So keeping balance between both I opted for a chicken kofta curry with a special twist to the gravy. And to my joy both of them loved it and gave a big thumbs up to curry.

Kofta or meatballs are very popular in my household. I make them often with different flavors, from oriental to Italian we love them all. Meatballs can be so versatile, as well as it can be made early and stored reducing the cooking time I mostly use minced chicken to make meatballs, easily available and easy to cook.

This time I made an Indian style meatball curry, where I put more emphasis on the gravy. To prepare the meatballs I used fresh coriander to flavor it and instant oats as binding. Many recipes call for breadcrumbs, but I find instant oats works wonderful and is a healthy gluten free option. For the curry I have used pan roasted spices for extra flavor and cashew nuts for the creamy texture. I was very pleased with the end result and before all the ingredients and steps slip from my memory I better share it with you all. 

Chicek kofta curry, step by step recipe

Chicken kofta curry, step by step recipe

chicken kofta curry, step by step recipe

chicken kofta curry recipe

Things needed to make chicken kofta curry:

(Serves: 4)

For the meatballs or kofta:
  • Minced chicken: 250 gm
  • Onion (finely chopped): 3-4 tbsp
  • Garlic (crushed): 1 tsp
  • Ginger (minced): 1 tsp
  • Green chilies (chopped): 1-2 tsp
  • Fresh coriander (finely chopped): 2 tbsp
  • Egg: 1
  • Garam masala powder: 1 tsp
  • Oats: 3-4 tbsp
  • Salt to taste
  • Oil: 4-5 tbsp
For the gravy:
  • Onion (diced): 1
  • Garlic: 5-6 cloves
  • Tomato (roughly chopped): 1
  • Ginger paste: 1 tsp
  • Turmeric powder: 1 tsp
  • Red chili powder: 1 tsp
  • Kashmiri red chili powder: 1 tsp
  • Cumin seeds: 1/4 tsp
  • Coriander seeds: 1/4 tsp
  • Fennel seeds: 1/4 tsp
  • Mace: few strands
  • Green cardamom: 2
  • Cashew nuts: 3-4 tbsp
  • Garam masala powder: 1 tsp
  • Kasuri methi: 1tbsp
  • Grren chilies (as per taste)
  • Honey to taste
  • Salt to taste
  • Oil: 2 tbsp
  • Ghee or butter: 2 tbsp

Steps of making chicken kofta curry:

For the meatballs or kofta:

1. In a bowl take the minced chicken and all the ingredients under meatballs or kofta except oil and mix well. Cover and let rest for 30 mins to 1 hr.

2. In a frying pan heat oil. when the oil is hot, take a spoonful of minced chicken make round shape and fry it brown from all sides. Fry the meatballs is batches and keep aside.

After frying the meatballs it can be cooled down and stored in an air tight container in the refrigerator for up to 4-5 days.

For the gravy:

1. In a frying pan take a teaspoon of oil and fry the cashew nuts till brown spots appear, take out and keep aside.

2. In the same pan add cumin seeds, coriander seeds, fennel seeds, mace, green cardamom, cook over low heat till leaves a nice aroma, take out and keep with the cashew nuts.

3. In the same pan add diced onion, garlic cloves, tomato and cook over high heat for 2-3 mins or till a bit charred. Take care not to burn. Take out and let cool down.

4. Grind all the spices with fried cashew nuts and whole spices to a smooth paste.

5. In a clean pan or kadhai heat oil and ghee (or butter), when hot add silted green chilies, add the freshly made spice paste, cook till the spices release oil.

6. Add turmeric powder, red chili powder, kashmiri red chili powder, mix well. Cook for 2-3 mins. Add warm water ( 1 cup). Let it boil.

7. As the gravy boils add the fried meat balls, kasuri methi, garam masala powder, cover and cook for 4-5 mins.

8. Transfer to a serving bowl, garnish with fresh coriander. Serve with roti or naan.

chicken kofta curry recipe

If you like to get regular updates from me go to my Facebook page and click on the Like button. You can also follow me on Twitter (@Kcolorandspices) and Instagram (@colorandspices) Thank you..!!!


  1. Hi..Chitra..! I come from Malaysia but i'm not indian. I like your recipe...very delicious😋😄 Thanks ☺️