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Chicken Kofta Curry in Masala Sauce

A chicken kofta curry recipe featuring soft and tender meatballs in that are poached in a silky smooth & spicy masala style sauce or gravy.

Portrait close up image of a chicken kofta or meatball curry in a masala sauce with snipped chives

Chicken Meatball Curry.

My love of Indian flavours is well documented here on Krumpli as is my love of meatballs. So this recipe should come as no surprise to regular visitors!

They are not the first Indian inspired meatballs I have done here, they join my Indian venison meatballs.

Indeed they are not my first chook meatballs either. They join these delicious chicken meatballs in a honey and mustard sauce.

This recipe takes a somewhat unusual approach though and gently poaches/steams the meatballs in a sauce.

This means you get the most incredible soft and tender texture.

These are then paired with a gently spiced masala style gravy. It is loosely based on the one that I use in my chicken tikka masala recipe.

But I temper this with yoghurt in this chicken kofta curry to add a sour element. You usually get this from the tandoori marinade on a classic tikka masala.

Portrait image of a chicken kofta or meatball curry in a masala sauce with snipped chives

The Meatballs.

The first thing about these meatballs is the meat, obviously. I used minced chicken thighs and I mince them myself.

You could used minced chicken breasts or what ever else you can get and it does not change the recipe.

I have even tested this out with turkey for you, my life is soooo hard, and it works perfectly.

It has also been tested out with minced pork and that is great too, although the pork needs 5 minutes longer to cook and around 25-50% more spicing.

Once you have mixed together all of your ingredients then wash your hands and leave them nice and wet.

This will stop the chicken from sticking to your hands and help you form beautifully smooth meatballs for this chicken kofta curry.

Portrait overhead image of a chicken kofta or meatball curry in a masala sauce with snipped chives

Serving Suggestions.

The images and videos in this recipe show this meatball curry served with plain basmati rice and some snipped chives.

Coriander (cilantro) ain’t the only herb that goes well with a curry, the fresh subtle onion flavour of chives works really well.

But there are always other options! They work exceptionally well with bombay potatoes and a bit of kachumber salad on the side adds a wonderful freshness.

If you want to really get out there, they make the most incredible meatball sub!

Sticking with the Indian theme you could make thin naan bread and roll them up in there with this red onion salad.

Let me know how you choose to serve this chicken kofta curry in the comments below!

Square image of a chicken kofta or meatball curry in a masala sauce with snipped chives and basmati rice
Yield: 2 Servings

Chicken Kofta Curry Recipe

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

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

Ingredients

For the Meatballs:

  • 350 g (12.3 oz) Minced Chicken
  • 50 g (1/4 Cup) Onion
  • 2 Garlic Cloves
  • 15 g (1/2 Tbsp) Fresh Ginger
  • 1/2 Tsp Kashmiri Chili Powder
  • 1 Tbsp Dried Fenugreek Leaves
  • 1 Tsp Ground Cumin
  • 1/2 Tsp Coarse Sea Salt
  • 1 Egg Yolk
  • 30 g (1/3 Cup) Breadcrumbs

For the Masala Sauce

  • 50 g (1/4 Cup) Onion
  • 2 Garlic Cloves
  • 15 g (1/2 Tbsp) Ginger
  • 1 Tbsp Ghee
  • 175 g (3/4 Cup) Tomato Passata
  • 1 Tbsp Ground Coriander
  • 1 Tsp Ground Cumin
  • 1 Tsp Ground Turmeric
  • 1 Tsp Kashmiri Chili Pepper
  • 1/2 Tsp Ground Fenugreek
  • 75 g (1/3 Cup) Natural Yoghurt
  • 1/2 Tsp Coarse Sea Salt
  • Pinch Sugar

Instructions

  1. Mince the garlic & grate the ginger.
  2. Finely dice the onion for the kofta into a 2mm dice.
  3. Roughly chop the onion fo the masala sauce.
  4. Add all of the ingredients for the meatballs into a bowl and mix together with your hands.
  5. Wet your hands and form into 10 meatballs and set aside, these will be around 50g or 1.75oz in weight.
  6. Heat the ghee over a high heat in a large pan with a lid.
  7. Add the roughly chopped onion and cook for 5-7 minutes or until it begins to colour.
  8. Add the garlic and ginger for the sauce and cook for a further minute.
  9. Transfer the fried ingredients to a blender.
  10. Add all of the remaining ingredients with the exception of the salt and sugar and blend to a smooth sauce.
  11. Pour into the pan that we fried the onions and add the salt and sugar.
  12. Stir then add the meatballs.
  13. Nap the meatballs with the sauce then add a lid and simmer on low-medium for 15 or 20 minutes.
  14. The internal temperature of the meatballs should reach 73°C or 165°F before serving.

Notes

If the sauce is too thick after cooking you can thin it out with a little water, this will very much be defined by your passata.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 664Total Fat: 35gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 275mgSodium: 1483mgCarbohydrates: 36gFiber: 6gSugar: 9gProtein: 52g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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CAMILLA HAWKINS

Friday 19th of June 2020

This looks so good, I don't think I've ever had chicken meatballs in a curry sauce so I really need to try. Thank you for sharing my Tomato & Onion Salad:-)

Kylee from Kylee Cooks

Monday 6th of March 2017

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.

Brian Jones

Monday 6th of March 2017

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 ;) :D

Mary * Goodie Godmother

Wednesday 16th of November 2016

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.

Brian Jones

Thursday 17th of November 2016

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 :o

Dannii @ Hungry Healthy Happy

Friday 21st of October 2016

We are all about Indian meals at the moment too. These look so good and I will be trying them next week!

Brian Jones

Sunday 23rd of October 2016

Enjoy Dannii, let me know how you get on.

Katie Crenshaw

Friday 21st of October 2016

Oh my… these look so good! I am drooling over the pictures. I can't wait to make these!

Brian Jones

Sunday 23rd of October 2016

Thanks Katie, I hope you enjoy as much as we do.