Chicken Kofta Curry

I made this kofta curry for a potluck last weekend and it was delish! I knew I had to quickly note down the recipe before I end up tweaking it again!

It is a bit laboursome because you have to make your own koftas/meatballs but if you haven’t got the time then store bought ones will work just fine. Its the rich tomato sauce for me that really makes it so good and pairs so well with the Bangladeshi pulao.

What you need for the koftas:

  • 500g chicken mince
  • 1tsp ginger paste
  • 1tsp garlic paste
  • 2tsp salt
  • 2tbsp breadcrumbs
  • 2tsp cornflour
  • 1tsp dried mint
  • 1tsp kashmiri red chilli powder
  • 1.5tsp roasted cumin powder
  • 1tsp coriander powder
  • 1tsp garam masala powder
  • 0.5tsp cinnamon powder
  • 1/4tsp nutmeg powder
  • 2tbsp oil


1. Knead the mince well with all the spices and keep in the fridge for about 15mins before shaping them into bite sized koftas. 1tsbp of the mixture is enough for each kofta.

2. Wet the palm of your hands before rolling out each kofta to ensure smooth even surface.

3. Shallow fry the koftas in batches of 10 for 10-12minutes

What you need for the gravy:

  • 1 can of good quality plum tomatoes
  • 1cup thinly sliced onions
  • 1/2tsp garlic paste
  • 1/2tsp ginger paste
  • 2 cinnamon sticks
  • 3-4 cardamom
  • 2 bayleaf
  • 3-4 cloves
  • 4-5 whole red chillies
  • 3-4 green chillies
  • 1/2tsp turmeric powder
  • 1.5tsp kashmiri chilli powder
  • 1tsp coriander powder
  • 1tsp cumin powder
  • 1/2tsp sugar
  • 1/2tsp garam masala powder
  • 1/4tsp nutmeg powder
  • 2tsp salt or as per taste
  • 1.5 cup warm water
  • 3tsbp oil
  • 2tsp ghee
  • Fresh coriander to finish


1. In the same pan that you fried your koftas, add 2tbsp oil or less if there is already oil in the pan. Once heated add the whole spices and whole red chilli. Saute for a couple of minutes.

2. Add the onions, garlic and ginger paste and saute till onion soft. Add some salt to caramelise the onion faster.

3. Once softened, add the spices except the garam masala and nutmeg powder. Saute the spix mix well and you may need to add some water to prevent the mixture from burning, but add the water gradually.

4. Add the plum tomatoes and break with the back of the spoon mixing well with the spice mix. Add 1/2cup water, 1tsp salt and 1/2tsp sugar. Cook this on medium-low heat for 10mins with a lid.

5. After 10mins, uncover and cook the onion tomato gravy in medium high heat. Chcheck for the seasoning and the oil from the spice mix should be separated at this point. Add 1cup of warm water and carefully place all the koftas in the gravy.

6. Cook this on medium-high heat for 10mins. Finish off with the garam masala, nutmeg powder, fresh chill and fresh coriander. Drizzle over some hot ghee when ready to serve.

You could totally just make the gravy at home and add some fried chicken or beef meatballs once the gravy is ready. It will definitely save you alot of time!

Always remember to add that pinch of sugar to get rid of the acidity in the tomatoes and you might need to add more if the tomatoes are more acidic.

Enjoy with some pulao or plain rice!

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