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Who doesn’t get bored of monotony, right? Even in the kitchen we try our best to make the dish as interesting and appealing to the eyes as possible. Well this Chicken Kofta Curry or you may call it as Chicken Meatballs Curry is one of the Indian recipes that brings in the variation to its form making it look different than the regular chicken curry. “Kofta” is also known as meatball.
Making the Chicken Kofta / Meatball
In this chicken meatball recipe I have used ground chicken. The technique of grinding it is very simple. All you need to do is make sure the chicken breast is pat dried and has no excess liquid. You then need to chop them roughly and then pulse it in the mixer grinder.
When it comes to making the Kofta / Meatball there are different ways to make it. Some deep fry it. However in this recipe I have pan fried it with very little oil until its golden in color so that it doesn’t break in the curry and the meatball form is retained in this manner you get tender meatballs.
I have also not used any binding agent as the meatballs did not break at all. However if it does and if you are not allergic to eggs then you can mix the egg white of one egg into the chicken mixture before forming the meatballs.
Hence I always recommend to make 2 or 3 meatballs first to check if it comes out well or if it requires any adjustments.
There is one thing I totally insist you to use is a tomato paste sachet. It helps make the gravy thick along with giving it a great colour. I have used the below one from Al Mudhish which is available in my local grocery store.
Recipe benefits for people suffering from food allergies
- Dairy free
- Nut free
- Soy free
- Free from sunflower seed oil, I have used rice bran oil
What to serve with Chicken Meatballs Curry
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Chicken Kofta Curry or Chicken Meatballs Curry
- Mixer Grinder
- Cooking Pot
- Frying Pan
For Chicken Kofta
- 3 Boneless chicken breasts
- 1 small Onion roughly chopped
- 2 Green Chillies roughy chopped
- ⅓ cup Coriander Leaves roughly chopped
- 4 springs Mint Leaves roughly chopped
- 2 tbsp Ginger Garlic Paste
- 1 tsp Garam Masala Powder
- 1 tsp Cumin Powder
- 1 ½ tsp Coriander Powder
- 1 tsp Red Chilli Powder
- Salt as per taste
- 2 tbsp Oil
- 2 medium Onions cut length wise
- ½ medium Tomato cut finely
- 2 tbsp Shredded Coconut
- 70 grams Tomato paste sachet
- 2 tsp Kasuri Methi
- 1 Bay Leaf
- 1 Black Cardamom
- 2 Green Cardamom
- 3 Cloves
- 1 tbsp Ginger Garlic Paste
- 1 tsp Red Chilli Powder
- ¼ tsp Turmeric Powder
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tbsp Tamarind soaked in warm water
- Salt as needed
- 3 tbsp Oil
- Wash and clean the chicken after that roughly cut it into pieces and set aside. Make sure it is pat dried and no excess liquid remains.3 Boneless chicken breasts
- In a mixer grinder, grind coarsely all the ingredients other than the chicken pieces. Remove it in a large mixing bowl.1 small Onion, 2 Green Chillies, ⅓ cup Coriander Leaves, 4 springs Mint Leaves, 2 tbsp Ginger Garlic Paste, 1 tsp Garam Masala Powder, 1 tsp Cumin Powder, 1 ½ tsp Coriander Powder, 1 tsp Red Chilli Powder, Salt as per taste
- Now grind the chicken pieces in the same jar. Once done, in the same jar along with the chicken add the earlier ground ingredients give it a good spin until all is smooth and well combined.3 Boneless chicken breasts
- After greasing your palm and fingers with oil, form medium sized balls (size of a table tennis ball) and set it aside on a plate.
- Now in a frying pan on a low heat add a little oil and add some of the chicken meatballs. Do not over crowd the pan. Cook on all sides until it is slightly golden brown in colour. Once done remove on a plate and set asideThis process helps in keeping the Kofta from breaking in the curry.2 tbsp Oil
- In a cooking pot on medium-high heat, add 1.5 tbsp oil. Saving half the amount for later use.3 tbsp Oil
- Then add chopped onions and fry until it’s translucent. Do not brown.2 medium Onions
- Now add the chopped tomato and tomato paste and cook until the tomato gets soft.½ medium Tomato, 70 grams Tomato paste sachet
- Add the shredded coconut and cook for 3 mins.2 tbsp Shredded Coconut
- Switch of the flame and transfer the above in a bowl. Allow it to cool. After it has cooled grind it into a smooth paste adding very little water.
- In the same cooking pot on medium heat, add oil. Once it’s hot add bay leaf, black cardamom, green cardamom and cloves.1 Bay Leaf, 1 Black Cardamom, 2 Green Cardamom, 3 Cloves
- Add ginger garlic paste and fry until raw smell goes away1 tbsp Ginger Garlic Paste
- Add the earlier ground curry paste and fry for 5 mins adding little water at a time.
- Now add the powder masalas and keep frying adding little water at a time until the oil starts to separate.¼ tsp Turmeric Powder, 2 tsp Coriander Powder, 1 tsp Cumin Powder, 1 tsp Red Chilli Powder
- Add 1 glass water and bring to boil. Then carefully place all the koftas in the curry. Make sure they are submerged to the top. Add more water if needed.
- Add kasuri methi (dried fenugreek leaves) and tamarind water. Add salt as per taste2 tsp Kasuri Methi, 1 tbsp Tamarind, Salt as needed
- Cover and cook it until the chicken is cooked thoroughly. It will take around 20 mins on slow flame.
- Finally garnish with fresh coriander leaves or fresh cilantro leaves and serve with rice, roti or naan bread.
- If you need help with any Herb or Spice listed in this recipe then refer to the guide: List of Herbs and Spices
- You can use tamarind paste. But don’t add to much as it is used to get the right amount of sourness in the curry.
Did you make this recipe?
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