Softest Chicken Kofta Curry

Ingredients

• 500 gboneless chicken, minced in a food processor
• 1 smallfried brown onion, crushed
• to tastesalt
• 1 teaspoonKashmiri red chilli powder
• 1 teaspoonground cumin
• ½ teaspoonground turmeric
• as desiredchopped green chillies
• as desiredchopped fresh coriander
• 3–4 tablespoonsyoghurt
• 4 tablespoonsroasted gram flour, or leftover dhal
• 60 ml (¼ cup)breadcrumbs
• 1egg
• 2 tablespoonsoil
• 1 largeonion
• 2 largetomatoes
• 240 ml (1 cup)yoghurt
• 240 ml (1 cup)water
• 2 tablespoonsginger-garlic paste
• to tastesalt
• 1 teaspoonKashmiri red chilli powder
• 1 teaspoonground turmeric
• 1 teaspoonallspice or garam masala
• 1 teaspoonroasted, crushed cumin
• 240 ml (1 cup)oil

Instructions

1. 1

   Marinate the chicken

   Combine the minced chicken with the crushed fried onion, salt, Kashmiri chilli powder, cumin, turmeric, green chillies, coriander, 3–4 tablespoons of yoghurt, roasted gram flour or leftover dhal, breadcrumbs and egg. Mix well and leave to marinate for 30 minutes.

2. 2

   Shape the koftas

   Lightly grease your palms and shape the chicken mixture into round meatballs. Set them aside.

3. 3

   Brown the onion

   Heat the oil in a wok and fry the sliced large onion until golden brown.

4. 4

   Blend the gravy

   Blend the fried onion with the tomatoes, 1 cup of yoghurt and ½ cup of water until smooth.

5. 5

   Cook the spices

   In the same oil, add the ginger-garlic paste, then add the blended gravy and the remaining spices. Cook over a medium heat for 3–5 minutes.

6. 6

   Brown the koftas

   Add the prepared meatballs and cook over a medium-high heat for 5 minutes, until their colour changes.

7. 7

   Simmer the curry

   Add 1 cup of water, reduce the heat to low and cook for 15–17 minutes, until oil rises to the surface.

8. 8

   Garnish and serve

   Finish with chopped green chillies and coriander.

What is chicken kofta curry?

Kofta refers to seasoned ground meat shaped into balls, a preparation found in many regions stretching from South Asia to the Middle East. In this version, minced chicken is cooked in a tomato and yoghurt gravy.

The mix of yoghurt, egg, breadcrumbs and roasted gram flour helps bind the lean chicken and gives the koftas a softer texture. Fried onion adds savoury depth to both the meat mixture and the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 31g protein, 20g carbs, 78g fat.

Chicken and egg provide most of the protein, while breadcrumbs and gram flour contribute some carbohydrates. The oil and yoghurt account for much of the fat; serve a moderate amount of curry with rice or bread and add vegetables to round out the plate.

What goes into the koftas?

Binding mix: Breadcrumbs, egg and roasted gram flour help the minced chicken hold together. Leftover dhal is offered as an alternative to the gram flour.

Seasoning: Fried crushed onion, yoghurt, chillies, coriander and spices flavour the meatballs from within. Mix until evenly combined, rather than working the mince for longer than needed.

Building the gravy

Golden onion: Fry the sliced onion until well browned, as this provides much of the sauce’s savoury flavour. Blend it with the tomatoes and yoghurt to make a smooth base.

Spiced base: The ginger-garlic paste and blended gravy cook together before the koftas go in. Stir as it cooks so the mixture heats evenly.

Keeping the koftas tender

Shaping: Grease your hands lightly before forming the balls, which makes the sticky mixture easier to handle. Aim for similarly sized koftas so they cook at much the same rate.

Browning: Cook them over medium-high heat for the stated 5 minutes, until their colour changes. Turn them carefully to avoid breaking them before they have firmed up.

How to judge when it is ready

Simmering: Once the water is added, keep the curry at a low heat for 15–17 minutes. The sauce should gently simmer rather than boil vigorously.

Finish: The recipe uses oil rising to the surface as its cue that the curry is ready. Check that the chicken is cooked through before serving.

What to serve alongside

Rice: Plain steamed rice is a simple match for the tomato-yoghurt gravy. Spoon the sauce over the rice and serve the koftas on top.

Bread: Flatbread can be used to scoop up the curry. A fresh salad or cooked vegetables make a useful contrast to the rich sauce.

Recipe notes & tips

• Chill the mixture briefly if it feels too soft to shape after mixing.
• Wet or lightly oil your hands between shaping the koftas if the mixture sticks.
• Brown the onion gradually so it colours without burning.
• Stir the gravy before adding the koftas to loosen any mixture caught on the bottom of the wok.
• Keep the final simmer gentle so the meatballs stay intact.

Variations

• Adjust the heat: Use fewer green chillies for a milder curry.
• Use leftover dhal: Substitute it for the roasted gram flour as suggested in the recipe.
• Change the finish: Add extra chopped coriander when garnishing.
• Serve with rice: Pair the curry with steamed rice to soak up the gravy.
• Serve with flatbread: Use warm flatbread in place of rice.

Common mistakes to avoid

• Overmixing the mince: Combine the ingredients just until evenly mixed to help keep the koftas tender.
• Uneven koftas: Shape them to a similar size so they cook at a similar pace.
• Burnt onion: Keep an eye on the onion as it fries and take it off the heat once golden brown.
• High simmer: Keep the curry on low after adding water so the koftas cook gently.
• Guessing doneness: Check that the chicken is cooked through rather than relying only on the sauce appearance.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan until steaming hot throughout, adding a little water if the gravy has thickened.

Frequently asked questions