Chicken Kofta

My husband had the day off on Friday and he decided to cook his special chicken koftas. Koftas are Indian-style meatballs in a curry sauce. In India, vegetarian koftas are also popular such as lauki kofta (made using bottle gourd and chick-pea flour) or malai kofta (potato and cheese balls). Chicken meatballs are fast to cook and tasty too. Here’s the recipe for these delicious meatballs in yogurt sauce.


For meatballs:

Minced chicken – 1 pound
Mayonnaise – 1 1/2 tbsp
Finely chopped onions – 1/4 cup
Ginger-garlic paste – 1 1/2 tbsp
Garam masala – 1 tsp
Bread crumbs – 1/2 cup
Egg – 1
Green chilies, chopped finely – 2 or 3
Coriander leaves and mint leaves (chopped) – 1/4 cup
Salt to taste

For the sauce:

Plain Greek yogurt – 1 cup (or regular yogurt, but finish with some cream in the end)
Fennel seed powder (saunf) – 1 tsp
Dried ginger powder (saunth) – 1 tsp
Sugar – 1 tbsp
Salt to taste

Vegetable oil (or ghee)
Jeera – 1 tsp
Chopped coriander leaves (for garnish)


– Mix all the ingredients for the chicken meat balls in a bowl. Now wet your palms and roll the mixture in balls and set aside.

– Whisk all the ingredients for the yogurt sauce and set aside.

– In a pan, heat some oil and add jeera to it.

– Once the jeera crackles, add the yogurt sauce to it and let this cook for about 10 mins. Keep stirring. You might see that the yogurt curdles a little bit. That is fine. It will come together as it cooks through.

– Now add the chicken balls to this curry one at a time. Let them simmer for about 10-15 mins till the meatballs are cooked. You could add some water if the curry becomes too thick.

– Check the seasoning. Add freshly chopped coriander leaves and a pinch of garam masala to garnish.

– Serve hot with steamed rice or rotis.


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