A super easy and quick, flavourful recipe of Indian chicken kofta or meatballs in a spicy yoghurt based curry. Perfect for a gathering or party!
- minced chicken, 500g
- 1 onion, chopped or grated
- 4 cloves garlic, grated
- 1” ginger, grated
- 1 green chili, finely chopped
- ½ teaspoon salt Click here to buy
- ½ teaspoon garam masala click here to buy our favourite garam masala
- 2 onions, roughly chopped
- 1 teaspoon coriander, ground
- 1 teaspoon turmeric Click here to buy highly aromatic turmeric
- 1” ginger, peeled and roughly chopped
- 1-2 teaspoons water
- 2 green cardamom buy resinous fragrant cardamom
- 150g plain yogurt, about ¾ cup
- 1 teaspoon chickpea flour (besan) Click here to buy
- 1 teaspoon chili, ground (or to taste)
- 1 teaspoon salt
- ½ cup water
- 1 teaspoon garam masala Click here to buy our favourite garam masala
- 2 tablespoons ghee Click here to buy
- 2 tablespoons julienned ginger (optional)
- For Kofta: In a large bowl, combine onion, garlic, ginger, green chili, salt, and garam masala and with the minced chicken. Mix well.
- Divide the mixture into equal parts and roll into smooth balls, about 1½” in size, using wet hands. Cover and chill while preparing curry.
- For Curry: In a food processor, combine onions, ground coriander, turmeric and ginger, and a teaspoon of water, and grind to a paste.
- Heat ghee in a deep frying pan on medium heat. Add the onion masala and green cardamom, sprinkle with a little water and fry well until light brown, about 2 minutes.
- In a bowl add yogurt, chickpea flour, ground chili, and salt and ½ cup water. Whisk until smooth. Add to masala mixture in frying pan. Bring to boil and lower heat to simmer and cook for 4-5 minutes, until you have a consistent, thick gravy.
- Add koftas and let curry simmer for 8-10 minutes until cooked through. Lastly, add garam masala and stir. Garnish with julienned ginger. Serve with parathas or rice.
In case you don’t have ground coriander, cumin works well too. Substitute fresh green chilies with jalapeños. The chicken can be substituted with any fresh minced meat. Chickpea flour (besan) can be substituted with cornflour – its key role is so the yogurt doesn’t separate.