Indian Chicken Kofta Curry Recipe

Chicken Kofta Masala, Indian chicken meatballs poached in a hot, spicy and aromatic Indian gravy.

Chicken Kofta Masala, soft Indian chicken meatballs poached in a hot and spicy yet aromatic Indian gravy, fakeaway heaven.

Simple Chicken Kofta Masala Curry.

My love of Indian flavours is well documented here on Krumpli and these chicken meatballs are an extension of that.

They are poached in a masala style sauce or ‘gravy’ is definitely a nod to the flavours I love so much.

In reality, this is meatballs and gravy much like my faggots, peas and mash, meatballs in a BBQ Beer sauce and teriyaki meatballs.

These happen to be very much Indian meatballs and gravy.

The meatballs themselves sing of fenugreek, for me one of the real evocative flavours of Indian food. The gravy rounds it out with garlic, ginger, cumin, coriander, turmeric and of course chili.

This recipe is the perfect kofta curry for dinner but it also makes the most incredible spin on a ‘meatball sub’ if you feel so inclined.

Chicken Kofta Masala, soft Indian chicken meatballs poached in a hot and spicy yet aromatic Indian gravy, fakeaway heaven.

The Spicy Gravy.

As a Brit gravy means something very different, but the sauce for a curry is often called a gravy.

This masala style sauce or gravy is a really good base for an Indian chicken curry.

To be honest you could even chuck in some leftover roast chicken and end up with a stonking curry.

In fact, it is also a perfect way to use up your leftover Christmas or Thanks Giving turkey!

As with all of my spicy dishes you can make this recipe as hot as you like.

I personally like this one really quite fiery so break out the lip balm if you need to.

Chicken Kofta Masala, soft Indian chicken meatballs poached in a hot and spicy yet aromatic Indian gravy, fakeaway heaven.

Meatballs Around The World.

No matter where you go around the world you will not be far from some form of meatball recipe. If you extend it further to the idea of fish or vegetables being formed into little balls you can practically go all around the globe.

This chicken kofta recipe is not particularly authentic more a play on Indian flavours. Although Keema Kofta Masala is definitely a thing, typically made with beef or mutton.

As I mentioned above it is an idea I play with quite a lot, particularly with these meatball stuffed onions cooked on the BBQ! It would be remiss of me to not mention my spaghetti and meatball recipe.

But the world of meatballs is wide and huge we can add all these to the list!

And no that list is not comprehensive, there are so many more!

Chicken Kofta Masala, soft Indian chicken meatballs poached in a hot and spicy yet aromatic Indian gravy, fakeaway heaven.
Quick and Simple Chicken Kofta Masala Curry

Quick and Simple Chicken Kofta Masala Curry

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Everyone loves meatballs and these simple chicken kofta make for a perfect, centrepiece of a simple and really tasty curry.

Ingredients

For the Meatballs:

  • 100 g Onion
  • 350 g Minced Chicken
  • 2 Garlic Cloves
  • 25 g Fresh Ginger
  • 1/2 Tsp Kashmiri Chili Powder
  • 2 Tbsp Dried Fenugreek Leaves
  • 1 Tsp Ground Cumin
  • 1 tsp Coarse Sea Salt
  • 1 Egg, Lightly beaten
  • 50 g Breadcrumbs

For the Masala Sauce

  • 100 g Onion
  • 2 Garlic Cloves
  • 15 g Ginger
  • 2 Tbsp Ghee
  • 2 Tbsp Tomato Puree
  • 1 Tbsp Ground Coriander
  • 1 Tsp Ground Cumin
  • 1 Tsp Ground Turmeric
  • 1 Tsp Kashmiri Chili Pepper
  • 1/2 Tsp Ground Fenugreek
  • 150 g Natural Yoghurt
  • 1/2 Tsp Coarse Sea Salt

Instructions

  1. Mince the garlic, grate the ginger and finely dice the onion for the kofta.
  2. Mix together the ingredients for the meatballs, wet your hands with warm water and roll into 3-4 cm balls and set aside. You should have 10 kofta.
  3. Peel the garlic, ginger and onion for the masala sauce and roughly chop the onion.
  4. Place the garlic, ginger and onion in a small blender with 2 tablespoons of water and blend to form a paste.
  5. Heat the ghee over a medium high heat in a large frying pan.
  6. Add the onion, garlic and ginger paste and fry until golden, stirring occasionally for about 5-10 minutes..
  7. Now add the ground spices and fry for a further minute.
  8. Add in the tomato puree and fry for a further minute, stirring continuously to prevent burning.
  9. Add in the yoghurt and salt, stir to combine then turn the heat down to low and allow to cook covered for 10 minutes.
  10. Pour in 150-200ml water, you are looking to make a sauce akin to a relatively thick soup and stir until boiling.
  11. Finally, add in the meatballs and allow to poach in the thick sauce for 30 minutes basting with the sauce every 10 minutes.

Notes

Serve with plain rice.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 815 Total Fat: 43g Saturated Fat: 17g Trans Fat: 0g Unsaturated Fat: 22g Cholesterol: 295mg Sodium: 2183mg Carbohydrates: 51g Fiber: 8g Sugar: 13g Protein: 58g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

14 thoughts on this Recipe:

  1. Hey, Brian – as you know, I made this last night. It was DIVINE. Absolutely perfect and one of the most delicious things to come out of my kitchen. That’s saying a lot! Thanks for the recipe!

    Everyone else? go ahead and try this. it really does taste as amazing as the pictures.

    • Thanks Kylee, so glad you enjoyed it, thanks for adding even more confusion to the World of food this afternoon… It would seem the Brits, Kiwis, Aussie and Americans really are nations separated by the same language 😉 😀

  2. You’re making me want to cook all sorts of savory dishes and it’s killing my “to-do” list for holiday desserts. But this is another one I need to make once I get some ground chicken on hand. Until after Thanksgiving, preparation of the proteins is out of my hands, haha.

    • Hahahahaaaaa, I’m not very sweet as I am sure you know so savoury is definitely my bag… Aint nothing wrong with a long ‘must cook list’, mine is slightly longer than War and Peace 😮

  3. My gosh that description of the dish is stunning! Very good – I could practically taste the spices as I read it through 🙂
    Have to add as well – love the photography here!

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