A mixture of aromatic spices, herbs, and binding ingredients are combined with ground chicken to create the flavourful dish known as chicken kofta. The mixture is then formed into balls or patties and cooked by frying, grilling, or baking. Originating from Middle Eastern, South Asian, and Mediterranean cuisines, kofta has evolved into many regional variations. The word “kofta” comes from the Persian word kufteh, meaning “to grind” or “to pound,” referring to the process of mincing meat for the dish. Compared to the classic lamb or beef koftas, chicken kofta is lighter and healthier while still having the same robust, spicy flavours.

Here , we discussed about the delicious recipe of chicken kofta step by step

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Table of Contents

Ingredients for Chicken Kofta Curry

(Tsp-Teaspoon; Tbsp-Tablespoon )

Chicken Mince (Keema): 250 g..

For Meatballs/Kofta Mix:

Salt: 3/4 tsp
Pepper powder: 1/2 tsp
Breadcrumbs: 6-7 tbsp
Onion, finely chopped, 3 tbsp
Green chillies chopped-3-4
Coriander leaves chopped, 3 tbsp
Garlic, finely chopped: 2 cloves ( 1 tsp)
Egg: 1 small

FOR THE GRAVY:

Whole Spices:

Green Cardamom 4
Cloves- 4; Cinnamon 2

Spice Powders:

Turmeric Powder: 1/4 tsp
Red Chilli Powder- 1.5 tsp
Kashmiri Chilli Powder-1/2 tsp
Coriander Powder- 2 tsp
Cumin Powder- 1/4 tsp
Garam Masala Powder- 3/4 tsp

Other Ingredients:

Grated Onion- 100 gms (2 small)
Ginger Garlic paste- 2 tsp
Readymade tomato purée or paste: 4 tbsp
Whisked Curd/Yoghurt: 3 tbsp
Green Chillies, sliced, 3
Refined Oil: 3 tbsp + 2 tbsp for pan-frying the meatballs
Coriander leaves, chopped, 2 tbsp

For a flavorful and healthy option, I recommend olive oil and avocado oil:

Preparation:

Chop the onion to give you 3 tablespoons to be added to the kofta mix.
Also peel & chop the garlic, green chillies, and coriander leaves.
For the gravy, grate 2 small onions and set aside. You can also easily make grated onion in the grinder. Chop the onion into small cubes and add to the grinder. Pulse/grind few times to get roughly grated onion. Do not make into a paste.

Making the Chicken Meatballs/Koftas:

To prepare the mix for the chicken meatballs/koftas, take the Chicken mince in a bowl and add all the other ingredients. Mix all the ingredients by hand and set aside for around 15-20 minutes.
Now form the meatballs/Koftas as shown in the video, taking around 20 gms of the mix for each. Should make around 20 meatballs.
To pan fry the meatballs, heat 2 tbsp oil in a pan and place them side by side. Do not crowd the pan and fry in two batches.
Fry the meatballs on medium heat for around 6 mins stirring these often so that these get browned uniformly.
Remove and repeat for the rest. Set aside.

Making the Curry/Gravy: –

Heat oil in a pan and add the whole spices. Once it splutters, add the grated onions. Fry on medium heat for 4-5 mins and then add the Ginger Garlic paste. Give a mix and fry on medium heat for around 2 mins till the raw smell is gone.
Now add the tomato puree and 2 tbsp water and give a mix. Mix and fry on medium heat for 2 minutes.
Now add all the spice powders and 1/2 tsp salt and give a mix. Add 3 tbsp water, mix, and fry on medium heat for 2-3 mins till oil separates.
Switch off the heat and add the whisked curd/plain yoghurt and the sliced green chillies. Cook on low heat for 3-4 minutes till the oil separates. Now add 300 ml of water and cover & cook on low heat for around 7 minutes till the gravy is cooked.
Remove the lid and add the fried meatballs, give a stir, cover, and cook on low heat for 10-12 minutes.
Finally, garnish with chopped coriander leaves.
Serve with roti, naan, or rice.

Common Mistakes in Preparing Chicken Kofta:

When making chicken kofta, there are a few common mistakes to avoid:

Inadequate Binding: If you use too little binding agent (such as flour or breadcrumbs), the koftas may fall apart. Make certain to use sufficient breadcrumbs, eggs, or flour to preserve the combination together.
Overmixing the Meat: If you overmix ground poultry, the koftas may become tough and dense. Mix just sufficient to combine the ingredients calmly.
Not Sufficiently Seasoning: Chicken is a slight meat, so it wishes a good balance of spices and seasoning to bring out flavour. Taste the aggregate by means of cooking a small piece to adjust seasoning if wished.
Making Koftas Too Large: If the koftas are too huge, they won’t cook dinner lightly. Keep the dimensions regular, ensuring that the inside cooks nicely while the outside browns well.
Skipping Refrigeration: After shaping, refrigerating the koftas for 20–30 minutes enables them firm up and keep their shape for the duration of cooking.
Overcooking or undercooking: Chicken can dry out if overcooked. Use medium warmness and cook them simply until finished, round a hundred and sixty-one hundred sixty five°F (70-seventy five°C) internally.
Using Wet Mixture: If the combination is just too moist, it’ll be hard to form the koftas. Drain any excess water from elements like onions or herbs earlier than adding them.