Chicken Kofta Curry

Ingredients

• 500 gboneless chicken, chopped in a food processor to make mince
• 1 smallfried brown onion, crushed
• to tastesalt
• 1 teaspoonKashmiri red chilli powder
• 1 teaspoonground cumin
• ½ teaspoonground turmeric
• as desiredgreen chillies, chopped
• as desiredfresh coriander, chopped
• 3–4 tablespoonsyoghurt
• 4 tablespoonsroasted gram flour, or leftover chana or moong dhal
• 30 g (¼ cup)breadcrumbs
• 1egg
• 2 tablespoonsoil
• 1 largeonion
• 2 largetomatoes
• 240 ml (1 cup)yoghurt
• 240 ml (1 cup)water
• 2 tablespoonsginger and garlic paste
• to tastesalt
• 1 teaspoonKashmiri red chilli powder
• 1 teaspoonground turmeric
• 1 teaspoonmixed spice or garam masala
• 1 teaspoonroasted, crushed cumin seeds
• 240 ml (1 cup)oil

Instructions

1. 1

   Marinate the mince

   Mix the chicken mince with the spices, crushed fried onion, chillies, coriander, 3–4 tablespoons of yoghurt, breadcrumbs, roasted gram flour, egg and 2 tablespoons of oil. Leave to marinate for 30 minutes.

2. 2

   Shape the koftas

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

3. 3

   Fry 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 (120 ml) of water until you have a thick paste.

5. 5

   Cook the spices

   In the same oil, cook the ginger and garlic paste until fragrant. Add the blended gravy and the salt, Kashmiri red chilli powder, turmeric and cumin, then 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 (240 ml) of water, turn the heat to low and cook for 15–17 minutes, until oil rises to the surface.

8. 8

   Garnish and serve

   Finish with chopped chillies and fresh coriander.

What is chicken kofta curry?

Kofta refers to seasoned balls of minced meat, found in many food traditions across South Asia, the Middle East and beyond. In this curry, chicken koftas simmer in a blended onion, tomato and yoghurt gravy.

This version adds fried onion, yoghurt, gram flour and breadcrumbs to the mince. Together, they help season and bind the meatballs, while the blended gravy gives the dish a smooth, savoury base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 35g protein, 24g carbs, 68g fat.

The chicken and egg provide most of the protein; the breadcrumbs, gram flour, onion and tomatoes contribute carbohydrates. Oil is the main source of fat, with yoghurt adding some too. Serve a moderate portion with rice or flatbread and a generous side of vegetables to round out the meal.

Building flavour into the koftas

Mince texture: Chop the chicken until finely minced, but avoid processing it into a paste. A little texture helps the koftas hold together without becoming dense.

Binders: Gram flour and breadcrumbs absorb moisture, while egg helps bring the mixture together. The small amount of yoghurt adds moisture, so shape the mixture gently rather than packing it tightly.

Why the mixture rests

Marinating time: Give the seasoned mince the full 30 minutes to rest. This lets the flavours mingle and gives the breadcrumbs and gram flour time to take up moisture.

Shaping: Grease your palms before forming the balls to reduce sticking. Aim for similar-sized koftas so they cook at roughly the same rate.

Getting the gravy smooth

Golden onion: Fry the sliced onion until evenly golden, not deeply burnt. It brings sweetness and colour to the sauce.

Blending: Blend the onion with the tomatoes, yoghurt and specified half cup of water until thick. Add the mixture to the ginger and garlic paste once it smells fragrant, then cook it for 3–5 minutes.

Cooking the koftas through

Initial cooking: Brown the meatballs in the gravy over medium-high heat for 5 minutes, turning or moving them gently so their colour changes without breaking them.

Gentle simmer: After adding the cup of water, keep the heat low and cook for 15–17 minutes. The koftas should be cooked through and the gravy should look glossy, with oil rising to the surface.

Serving the curry

Rice: Plain steamed rice is a simple partner for the rich gravy and makes it easy to serve a balanced plate.

Flatbreads: Naan or roti can be used to scoop up the sauce. Add a fresh salad or a simple vegetable side for contrast.

Recipe notes & tips

• Chill the mince mixture briefly if it feels too soft to shape.
• Use a wide wok so the onion fries evenly and the koftas have room.
• Keep the koftas similar in size for more even cooking.
• Stir the gravy gently after adding the koftas to help keep them intact.
• Check that the centres of the largest koftas are cooked through before serving.

Variations

• Use leftover dhal: Replace the roasted gram flour with the suggested leftover chana or moong dhal.
• Adjust the heat: Reduce the chopped green chillies for a milder curry.
• Add fresh herbs: Mix extra chopped coriander into the kofta mixture or scatter it over the finished curry.
• Choose a smoother sauce: Blend the gravy thoroughly before adding the koftas.
• Serve with flatbread: Pair the curry with roti or naan instead of rice.

Common mistakes to avoid

• Over-processing the chicken: A paste-like mince can make dense koftas; stop when the chicken is finely chopped.
• Skipping the resting time: The binders need time to absorb moisture, so leave the mixture for 30 minutes.
• Packing the balls tightly: Compact koftas can turn firm; shape them gently with greased hands.
• Burning the onion: Dark, burnt onion can make the gravy bitter; fry until golden brown.
• Boiling hard after adding the koftas: A vigorous simmer can break them apart; keep the final cooking stage on low heat.

How to store

Cool leftovers promptly and keep them covered in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot throughout, adding a splash of water if the gravy has thickened.

Frequently asked questions