Easy Chicken Kofta Curry Recipe or Chicken Meatballs in Gravy is prepared with tender juicy chicken meatballs cooked in a rich spicy gravy. It’s a great option when you want something different from your usual chicken curry.
The best part is, you can make it with simple pantry ingredients. A versatile dish that pairs perfectly with basmati rice, flatbreads, or even soft dinner rolls. This chicken kofta curry without cream delivers authentic taste with a healthier twist
If you’re looking for a delicious vegetarian alternative to chicken kofta, don’t miss our Jackfruit Kofta Curry!
If you are a chicken lover, you must try our popular Kolkata style chicken biryani recipe or whip up the classic Restaurant style Butter Chicken Recipe for a creamy, restaurant‑inspired curry.
For a different curry experience, the homey Spicy Nepali Chicken Curry Recipe
brings rustic flavors that pair beautifully with steamed rice or rotis.
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Ingredients
Chicken: Chicken mince is the main ingredient for the koftas. You can either buy ready-made mince from the store or prepare it at home by grinding boneless chicken pieces.
Onion: Onions go into both the koftas and the gravy, adding flavor to the meatballs and forming a rich, fragrant base.
Ginger-Garlic: Ginger paste and garlic paste is used in the gravy base for aromatic taste. You can also use store bought ginger and garlic paste.
Tomato: Finely chopped tomatoes form the tangy, rich base of chicken kofta curry, adding depth and natural acidity to the gravy.
Spice Powders: Turmeric powder, red chili powder, coriander powder, cumin powder, etc.
Oil: Vegetable oil
Others: Cashew nuts, coriander leaves, salt, breadcrumbs, egg, green chili, kasoori methi, etc.
Instructions
Learn how to make chicken kofta curry recipe with the step-by-step instructions below.
The process of making Indian style chicken kofta curry involves two main stages—shaping and cooking the koftas, then preparing the curry base. This method keeps the cooking process easy, and the dish turns out very tasty.
The koftas come out juicy, and the gravy is rich and full of aroma. After that the koftas are added to the gravy and simmered, creating a flavorful, aromatic curry.
Making of Chicken Koftas
Start by taking fresh minced chicken in a mixing bowl. To this, add finely chopped onions, fresh coriander leaves, and green chilies. Mix all the ingredients until well combined.
Add the egg and salt and slowly incorporate breadcrumbs until the mixture holds together.
Now, take small portions of the mixture and roll them into evenly sized balls. Try to keep them uniform so they cook evenly.
Heat oil in a pan over medium heat, and once it’s hot, gently place the meatballs in the oil. Fry them carefully, turning occasionally, until they are golden brown on all sides. Once done, remove them from the pan and set them aside. Now chicken koftas are ready.
Making of Gravy for Chicken Koftas
In the same or another pan, heat about 2 tablespoons of oil. Add sliced onions and sauté them until they turn light golden.
Then add chopped tomatoes and cook until they soften and the raw smell disappears. Add a few cashew nuts and green chilies and cook for another couple of minutes. Turn off the heat and let this mixture cool down.
Once cooled, transfer the mixture to a blender and grind it into a smooth paste.
Now, heat another 2 tablespoons of oil in a pan. Add whole spices (like bay leaf, cinnamon, cloves, etc.) and let them release their aroma. Pour in the prepared onion-tomato paste and cook it, stirring occasionally. Add ginger paste, garlic paste, and a bit of tomato paste, and continue cooking until the raw smell is completely gone.
Next, add the dry spice powders—turmeric, red chili powder, coriander powder, and cumin powder. Cook this mixture until you notice the oil starting to separate from the masala.
At this stage, slowly add 1 to 2 cups of water, depending on how thick you want the gravy, and let it come to a boil. Allow it to simmer for about 5 minutes.
Gently add the fried chicken koftas into the gravy. Add salt as needed and let the curry cook for another 5 minutes so the koftas absorb the flavors. Finally, sprinkle dried fenugreek leaves over the top, cover the pan with a lid, and let it rest for a few minutes.
Your chicken kofta curry is now ready to be served.
Serving Suggestions
The rich, spiced gravy of a kofta curry pairs perfectly with plain steamed rice. For a more festive meal, serve it alongside Matar Paneer Pulao or fragrant Jeera Rice.
Pair the curry with traditional breads like Roti, Naan, or Paratha. If you prefer a richer texture, Maida Paratha is a popular choice for scooping up the thick sauce.
Substitutions
For the chicken, you can substitute minced chicken with minced turkey or lamb. Instead of green chilies, bell peppers or mild chili flakes can be used for a gentler heat. If you’re avoiding eggs, you can use a small amount of mashed potatoes or bread soaked in milk to help bind the koftas.
For the gravy, cashew nuts can be swapped with almonds or even a tablespoon of cream for richness. If fresh coriander isn’t available, dried coriander leaves or a sprinkle of fresh parsley can add some freshness.
Variations
For a healthier version, instead of deep-frying, bake or air-fry the koftas until golden. They will be lighter but still absorb the flavors of the gravy beautifully. You can also fry koftas in appe pan with minimal amount of oil.
For a lighter variation, you can swap the traditional gravy for an easy homemade chicken kofta curry with yogurt sauce, which offers a tangy, creamy finish that perfectly complements the spiced meatballs.
Storage
Allow the curry to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3–4 days. When reheating, use low to medium heat on the stovetop or in the microwave, stirring occasionally to prevent the koftas from breaking apart.
Top tips
- Use fresh minced chicken with a little fat for moist and flavorful koftas.
- Add egg and breadcrumbs to bind the kofta mixture properly.
- Shape koftas evenly so they cook at the same rate.
- Fry on medium heat and avoid overcrowding for golden, cooked-through koftas.
- Cook the onion-tomato base thoroughly and adjust water for desired gravy consistency.
- Gently add koftas to the gravy to prevent them from breaking.
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Easy Chicken Kofta Curry Recipe
Materials
Ingredients for Chicken Kofta
- 500 gms Chicken Mince
- ⅓ cup Onion chopped
- handful Coriander Leaves chopped
- 2 teaspoon Green Chili chopped
- 1 no Egg
- 1 cup Oil use as required
- Salt to taste
- ¼-½ cup Breadcrumb use as required
Ingredients for Gravy
- 1½ cup Onion sliced
- 2 teaspoon Ginger Paste
- 2 teaspoon Garlic Paste
- 8-10 nos Cashew Nuts
- 1 no Tomato (medium) chopped
- ½ cup Tomato Paste
- 1 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- ½ teaspoon Red Chili Powder
- Vegetable Oil as required
- 1 no Bay Leaf
- 1 inch Cinnamon Stick
- 1-2 no Cardamom
- 1-2 no Clove
- 2 tablespoon Kasoori Methi (Dried Fenugreek Leaves)
Instructions
Making Koftas
- Take minced chicken in a bowl and add chopped onion, coriander leaves and green chili. Combine well.
- Add the egg, salt, and breadcrumbs as required to the chicken mince mixture. Mix thoroughly, then shape into evenly sized balls.
- Heat oil in a pan and gently fry the meatballs on medium heat until both sides are golden brown.
- Once the meatballs are fried, take them out from the pan and keep aside.
Making of Kofta Curry
- Heat 2 tablespoons oil in a pan and add sliced onion for frying.
- Once the onion turns slightly golden, add chopped tomatoes and cook until the raw smell is gone.
- Next add cashew nuts and green chili and stir for few minutes.
- Now turn off the heat and allow to cool the mixture for some time.
- Once the mixture is cooled, take it in a blender and make a smooth paste.
- Now heat again 2 tablespoons of oil and add the whole spices into it.
- Next add the onion-tomato paste and stir it occasionally.
- Mix in the ginger, garlic, and tomato pastes, and cook on medium heat until the raw smell is gone.
- Add dry spice powders including turmeric powder, red chili powder, coriander powder and cumin powder.
- When the oil starts separating slowly add 1-2 cups of water and allow to boil for 5 minutes.
- Now add the fried koftas in the gravy and add salt as per taste.
- Boil the curry for 5 minutes, turn off the gas and add dried fenugreek leaves on top. Cover it with a lid for few minutes.
- After that chicken kofta curry is ready to be served.
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