Go Back

Indian Juicy Chicken Meatball Kofta Recipe

Dive into the flavors of Indian Juicy Chicken Meatball Kofta, where succulent chicken meatballs are immersed in a creamy, spiced gravy, creating a harmonious blend of aromatic herbs and spices. This rich and tender dish combines traditional Indian kofta techniques with the comforting essence of chicken, offering a mouthwatering experience that's both hearty and soul-satisfying.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

For the Meatballs:

  • 1 lb 450g ground chicken (alternative: ground turkey for a lighter version)
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • Salt to taste
  • 2 tbsp cilantro chopped (plus extra for garnishing)
  • 1 egg for a vegan alternative, use flax eggs: 1 tbsp ground flaxseed mixed with 3 tbsp water

For the Curry:

  • 2 tbsp oil coconut or vegetable
  • 1 large onion pureed
  • 2 tomatoes pureed (or 1 cup canned tomato puree)
  • 1 inch ginger grated
  • 2 cloves garlic minced
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1/2 tsp chili powder adjust to taste
  • 1 cup coconut milk for a non-dairy alternative
  • Salt to taste
  • Water as needed
  • Lemon wedges for serving

Instructions
 

Making the Meatballs:

  • In a large bowl, combine ground chicken, chopped onion, garlic, ginger, garam masala, cumin, turmeric, salt, cilantro, and egg. Mix until well combined but avoid overmixing to keep the meatballs tender.
  • Form the mixture into small, golf ball-sized meatballs. Set aside on a plate.

Preparing the Curry Base:

  • Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
  • Add the pureed onion, ginger, and garlic. Cook until golden and the oil starts to separate.
  • Stir in the tomato puree, coriander powder, turmeric, garam masala, and chili powder. Cook until the oil begins to separate from the spices, indicating they are well cooked.
  • Fresh vs. Canned Tomato Puree: If using fresh tomatoes for the puree, choose ripe, juicy ones for the best flavor. Canned tomato puree is a convenient alternative but can sometimes be more acidic. If you find the curry too acidic, a pinch of sugar can balance the flavors.
  • The chili powder amount can significantly influence the dish's heat.
  • If you're sensitive to spice, start with a smaller amount and adjust according to taste. Remember, the garam masala also adds warmth, so balance the spices to suit your palate.

Cooking the Meatballs:

  • Gently place the meatballs in the curry base, adding water to cover them halfway. Cover and simmer for about 20-25 minutes, or until the meatballs are cooked through.
  • Pour in the coconut milk, stirring gently to combine. Simmer for another 10 minutes. Adjust the seasoning as needed.
  • The cooking time for the curry might vary slightly depending on the size of your meatballs. Cut one open to ensure they're fully cooked before serving. The curry should be thick and flavorful, with oil appearing on the surface when it's done.
  • Ground chicken can sometimes result in dry meatballs if overcooked. Ensure your meatballs are moist and tender by not overmixing the meat mixture and by cooking them gently within the curry. The egg (or flax egg) acts as a binder and helps keep them moist.

Finishing Touches:

  • Garnish with chopped cilantro and serve hot with lemon wedges on the side.
  • This dish pairs wonderfully with basmati rice or naan bread for a complete meal.