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Chicken Kofta Balls Curry Recipe For Lunch

Nabiilah is an author who loves writing fantasy/teen fiction novels like "The Other Side of Paradise" and "The Infinity Coven Trilogy."

creamy-kofta-balls-curry-recipe-for-lunch

Chicken Kofta Balls Curry Recipe

Ingredients:

Produce
1: Bay leaf
1: Chilli
2 tbsp: Coriander
3/4 tsp: Coriander, powder
1 tsp: Kashmiri red chilli, powder
1: Onion
3: Potato / aloo
2 tbsp: Raisins
2: Tomato

Chicken

Condiments
1 tsp: Ginger garlic paste

Baking & spices
1 inch: Cinnamon
2: Clove
1/4 tsp: Garam masala
1 tsp: Kasuri methi
2 tbsp: Maida / plain flour
2: Pod cardamom
1 1/2 tsp: Salt
1/2 tsp: Turmeric

Oils & vinegars
1: Oil
4 tbsp: Vegetable oil

Nuts & seeds
4 tbsp: Cashew kaju
1/2 tsp: Cumin, powder
1 tsp: Cumin / jeera

Dairy
1 tbsp: Butter
1/4 cup: Cream / malai
3/4 cup: Paneer / cottage cheese, grated

Liquids
1/2 cup: Water

Instructions:

  • In a large mixing bowl take 3 potato and ¾ cup paneer. Also add 1 chilli, 2 tbsp coriander, ¼ tsp cumin powder and ½ tsp salt. Add 2 tbsp raisins and 2 tbsp cashew to have crunchy bite in kofta.
  • Add bits of chicken and mix together. Mix well making sure all the spices are well combined. Now add 2 tbsp maida and mix well forming a soft dough. maida helps to absorb moisture and bind the mixture well. Prepare a small ball sized kofta by greasing hand with oil. Deep fry on medium hot oil. Stir occasionally, making sure the koftas are cooked uniformly. Fry until the kofta turn golden brown and crisp. Drain off the koftas and keep aside.
  • In a pan heat 2 tbsp oil and saute 1 onion, 1 tsp ginger garlic paste. Saute until onions changes colour slightly. Further add 2 tomato and saute slightly. Now add 2 tbsp cashew and continue to saute until tomatoes soften completely. Cool completely and transfer to a blender. Blend to smooth paste adding water if required. Now filter the mixture to get rid of skin and seeds. Filter until silky smooth onion-tomato puree is attained. keep aside.
  • In a large kadai heat 1 tbsp butter and 2 tbsp oil. Saute 1 tsp cumin, 2 pod cardamom, 1 bay leaf, 1 inch cinnamon, 2 clove until it turns aromatic. Further keeping the flame on low, add 1 tsp chilli powder, ½ tsp turmeric, ¾ tsp coriander powder and ¼ tsp cumin powder. Saute until the spices turn aromatic. Add in the prepared onion tomato puree, 1 tsp salt and mix well. Cover and cook until the mixture starts to thicken and oil separates from sides.
  • Add ¼ cup cream and mix on low flame until it's well combined. Further, add ½ cup water and mix well adjusting consistency as required. Get the curry to a boil, add 1 tsp kasuri methi and ¼ tsp garam masala. mix well. Serve warm
creamy-kofta-balls-curry-recipe-for-lunch

Easy Chicken Kofta Curry Recipe

Ingredients:

Gluten free

Meat
750 g: Chicken

Produce
1 tsp: Chilli, red powder, or to taste
2 tsp: Coriander, powder
12 cloves: Garlic
3 tsp: Kashmiri red chilli, powder
1 1/2: Onion, medium

Baking & spices
1 2.5tbsp gram: (chickpea) flour
2: Cardamom, black
2 small piece: Cinnamon
1 1/2 tbsp: Coriander seeds
1: Poppy seeds
2 tbsp: Poppy seeds
4 tsp: Salt
1/4 tsp: Turmeric

Oils & vinegars
1/4 cup: Oil
3 tsp: White vinegar

Nuts & seeds
2 tsp: Cumin, powder
1 1/2 tbsp: Cumin seeds

Dairy
1/2 cup: Yogurt, full fat

Liquids
2 tbsp: Water

Scroll to Continue

Instructions:

  • Transfer all these spices to a grinder and pulse till they become a fine powder.
  • In a food processor, add your minced meat alongside the spices you just powdered and all the other meatball ingredients. Pulse this till smooth and all the spices are mixed through.
  • Take a small amount of the meatball mixture and pan-fry it to check for spices. Taste and adjust accordingly.
  • Once you've adjusted the seasonings to your liking, shape the meatball mixture into small/medium sized balls.
  • In a deep wok, fry the meatballs in minimal oil on high heat till they are browned on the outside. In a pot/pan, heat the oil and then add the onions. Fry until they are a deep brown, adding the garlic in for the final few minutes. Transfer the onions and garlic to a food processor and pulse till smooth. Return the onions and garlic to your pot. Now stir the yogurt in. Mix well, and then add all the curry spices. Saute this on high heat till you see the oil begin to separate from the body of the curry. Add approximately 2-3 cups of water.
  • Add in all your meatballs. Turn the heat to a low, cover and cook for 20 minutes. Once or twice during this time, pick up your pot (lid on) and swish the pot around so that the meatballs and shorba can be stirred without being touched. Serve warm with chopped coriander.

Chicken Kofta Curry With Coconut Milk Recipe

Ingredients:

Meat
1 lb: Ground turkey or chicken

Produce
1/4 cup: Cilantro, fresh
2 cloves: Garlic
1 inch: Ginger, fresh
1/2: Yellow onion

Refrigerated
1: Egg

Canned goods
1 can: Coconut milk, full fat
1 can: Tomato paste

Baking & spices
1 tsp: Cayenne pepper
2 tsp: Curry powder
1 tbsp: Garam masala
1: Kosher salt and pepper
1/2 tsp: Turmeric

Oils & vinegars
2 tbsp: Olive oil, extra virgin

Bread & baked goods
1/2 cup: Panko bread crumbs
1: Rice and naan

Dairy
2 tbsp: Butter
1/2 cup: Greek yogurt, plain

Instructions:

  • Preheat the oven to 450 degrees F. Line a baking sheet with parchment. Add the turkey, egg, bread crumbs, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil, and roll the meat into tablespoon size balls.
  • Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through.
  • Heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the garlic and ginger, cooking another 5 minutes. Season with salt and pepper.
  • Stir in the garam masala, curry powder, turmeric, and cayenne and cook until fragrant, about 1 minute. Add the tomato paste, coconut milk, and 1/2 cup water. Stir to combine, bring the sauce to a boil, cook 5 minutes or until the sauce thickens slightly. Stir in the yogurt and butter. Add the meatballs and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. Serve the meatballs and sauce over bowls of rice with fresh naan.

Minced Chicken Kofta Curry Recipe

Ingredients:

null: 350 g (12.3 oz) Minced Chicken
null: 50 g (1/4 Cup) Onion
null: 2 Garlic Cloves
null: 15 g (1/2 Tbsp) Fresh Ginger
null: 1/2 Tsp Kashmiri Chili Powder
null: 1 Tbsp Dried Fenugreek Leaves
null: 1 Tsp Ground Cumin
null: 1/2 Tsp Coarse Sea Salt
null: 1 Egg Yolk
null: 30 g (1/3 Cup) Breadcrumbs
null: 50 g (1/4 Cup) Onion
null: 2 Garlic Cloves
null: 15 g (1/2 Tbsp) Ginger
null: 1 Tbsp Ghee
null: 175 g (3/4 Cup) Tomato Passata
null: 1 Tbsp Ground Coriander
null: 1 Tsp Ground Cumin
null: 1 Tsp Ground Turmeric
null: 1 Tsp Kashmiri Chili Pepper
null: 1/2 Tsp Ground Fenugreek
null: 75 g (1/3 Cup) Natural Yoghurt
null: 1/2 Tsp Coarse Sea Salt
null: Pinch Sugar

Instructions:

  • Mince the garlic & grate the ginger.
  • Finely dice the onion for the kofta into a 2mm dice. Roughly chop the onion fo the masala sauce. Add all of the ingredients for the meatballs into a bowl and mix together with your hands. Wet your hands and form into 10 meatballs and set aside, these will be around 50g or 1.75oz in weight.
  • Heat the ghee over a high heat in a large pan with a lid. Add the roughly chopped onion and cook for 5-7 minutes or until it begins to colour.
  • Add the garlic and ginger for the sauce and cook for a further minute. Transfer the fried ingredients to a blender. Add all of the remaining ingredients with the exception of the salt and sugar and blend to a smooth sauce.
  • Pour into the pan that we fried the onions and add the salt and sugar. Stir then add the meatballs. Nap the meatballs with the sauce then add a lid and simmer on low-medium for 15 or 20 minutes.

Chicken Kofta Curry With Raisins Recipe

Ingredients:

Produce
2 tbsp: Cashew & raisins
1 1/4 tsp: Chili pepper, powder
2: Chilli
4 tbsp: Coriander
1 tsp: Coriander, powder
1: Onion
4: Potato

Minced Chicken

Refrigerated
1/2 cup: Curd

Canned goods
2 cup: Tomato puree

Condiments
1 tbsp: Ginger garlic paste
1/2 tsp: Ginger paste

Baking & spices
1 inch: Cinnamon
4: Cloves
1/4 tsp: Garam masala
1 tsp: Kasuri methi
2: Pods cardamom
1 1/2 tsp: Salt
1/2 tsp: Turmeric

Oils & vinegars
1: Oil
2 tbsp: Oil

Nuts & seeds
1 tsp: Cumin, powder
1 tsp: Cumin

Bread & baked goods
4: Roti / chapati

Liquids
2 cup: Water

Instructions:

  • Take leftover roti and toast until it turns crisp. Break 4 toasted roti into mixi jar. Grind to a fine powder without adding water. Transfer the roti powder to a large bowl and add 4 potatoes. Add minced chicken. Also add ½ tsp cumin powder, ¼ tsp chilli powder, ½ tsp salt, 2 chilli and ½ tsp ginger paste. Further add 2 tbsp cashew & raisins, 2 tbsp coriander. Mix well forming a soft dough. roti powder helps to absorb moisture from the aloo. Prepare ball-sized kofta and deep fry in hot oil. Stir occasionally, and fry on medium flame until the kofta turns golden brown and crisp. Drain off and keep fried kofta aside. In a large kadai heat 2 tbsp oil. add 1 tsp cumin, 2 pods cardamom, 1 inch cinnamon and 4 cloves. saute until the spices turn aromatic.
  • Add 1 onion, 1 tbsp ginger garlic paste and saute until the onions turn golden brown. Further add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder and 1 tsp salt. Saute on low flame until the spices turn aromatic. Now add 2 cup tomato puree and cook until the oil separates from the sides. Also, add ½ cup curd and cook on low flame until the oil separates.
  • Further, add 2 cup of water and mix adjusting consistency as required. Once the curry comes to a boil, drop in kofta curry and mix gently. Cover and simmer for 2 minutes or until the kofta absorb the flavour. Add ¼ tsp garam masala, 2 tbsp coriander and 1 tsp kasuri methi. Serve with cream.

Simple Chicken Kofta Curry Recipe

Ingredients:

Produce
1: Bay leaf
1 tsp: Coriander, powder
2 cloves: Garlic
1/2 inch: Ginger
1: Large or 1 cup red onion
3: Medium or 2 cups tomatoes
1 tbsp: Raisins

Minced Chicken

Baking & spices
2: Cardamoms, Green
1 inch: Cinnamon stick
2: Cloves
3 tbsp: Corn flour
1/2 tsp: Garam masala
1 tsp: Kasoori methi
1 tsp: Red chili powder
1: Salt

Oils & vinegars
1: Oil
1 tbsp: Oil

Nuts & seeds
1 tbsp: Cashew nuts
5: Cashew nuts

Dairy
2 tbsp: Butter
1 cup: Paneer

Liquids
1 1/4 cup: Water

Other
null: ¼ cup Heavy whipping cream or fresh cream or malai
2: Small or 1 cup potatoes (boiled, peeled and mashed)

Instructions:

  • Take grated paneer, boiled, mashed potatoes, cooked minced chicken, corn flour, garam masala, cashews and salt in a bowl. Mix well using hand, it should come together like a dough.
  • Divide the mixture into 12 equal portions and make smooth, round balls. Add around 1 teaspoon of oil to each section. Once hot place kofta. Once they get golden brown from the bottom side then flip them and cook another side. If needed you can add few more drops of oil. Similarly, fry the sides as well to get even browning from all the sides. Once they get golden brown from all the sides then remove it on a plate and keep it aside. Once the oil is hot, add a few kofta gently into it.
  • Keep moving them occasionally so it gets even browning from all the sides. Once golden brown from all the sides remove them using a slotted spatula and keep them on a paper towel lined plate. Take onion, tomato, ginger, garlic, cashew nuts and water in a pan, turn the heat on medium. Let it simmer for 15 minutes or until onion tomatoes get soft. Let it cool down a bit. Then take this mixture into the blender jar. Blend into a smooth puree. Heat oil and butter in a pan on medium heat. Let the butter melt. Add whole spices (cloves, cardamoms, cinnamon, bay leaf) and saute for 1 minute or until you get a nice aroma of the spices.
  • Add the prepared puree. Mix well and cook for 5-7 minutes or until it thickens slightly. While cooking gravy it may splutter, so partially cover the pan with the lid and cook. Do stir occasionally to make sure that it is not sticking to the bottom of the pan. Add red chili powder and coriander powder. Mix well and cook for a minute. Add water and salt. Mix well and let the gravy simmer for 5 minutes. Add garam masala and kasoori methi. Add heavy cream and mix.
  • Add koftas into the gravy, turn off the stove and serve malai kofta immediately.

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