Meal Prep · Indian
Chicken Kofta Curry
Tender chicken meatballs simmered in a rich, aromatic Indian gravy.
Ingredients
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Step-by-step- **Prepare the Kofta:** In a large bowl, combine ground chicken, minced onion, chopped coriander, ginger-garlic paste, green chili (if using), garam masala, turmeric, red chili powder, besan, and salt. Mix well until everything is evenly combined.
- Form the mixture into small, golf-ball-sized meatballs. You should get about 12-15 koftas.
- Heat 2-3 tablespoons of oil in a large non-stick pan over medium heat. Gently shallow fry the koftas in batches until they are golden brown on all sides and cooked through. Remove and set aside. (Alternatively, bake at 190°C/375°F for 15-20 minutes or until cooked).
- **Prepare the Curry Sauce:** In the same pan (add more ghee/oil if needed), add the chopped onion and sauté until golden brown and softened, about 8-10 minutes.
- Add ginger-garlic paste and cook for another minute until fragrant.
- Stir in the tomato puree and cook, stirring occasionally, until the oil separates from the mixture, about 5-7 minutes.
- Reduce heat to low. Whisk in the yogurt gradually, stirring constantly to prevent curdling. Cook for 2-3 minutes.
- Add turmeric powder, red chili powder, ground coriander, ground cumin, and garam masala. Cook for 2-3 minutes, stirring constantly, until the spices are fragrant.
- Pour in the chicken broth or water and bring the sauce to a gentle simmer. Add the crushed kasoori methi.
- Carefully add the cooked chicken koftas to the simmering curry sauce. Cover and cook on low heat for 10-15 minutes, allowing the koftas to absorb the flavors of the curry.
- Garnish with fresh coriander and serve hot with naan, roti, or rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 28 g |
| Carbohydrates | 15 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover kofta curry in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 3 months
Once cooled, transfer the kofta curry to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of water or broth if the sauce is too thick. Microwave in short intervals, stirring in between, until hot.
Chef’s Corner
- For extra tender koftas, you can add a tablespoon of milk or cream to the chicken mixture before forming. Don’t overmix the kofta mixture, as it can make them tough.
- To prevent yogurt from curdling, make sure it’s at room temperature before adding to the curry, and whisk it well before slowly incorporating it into the sauce on low heat, stirring continuously.
- Adjust the spice levels to your preference. For a richer flavor, you can add a pinch of nutmeg or a few strands of saffron steeped in warm milk to the curry sauce.
