Chicken Kofta Curry
Prep time
Cook time
Total time
A twist on a Pakistani classic! Juicy koftas in a tomato based curry. Tangy and hearty this is best served with freshly boiled brown rice.With minimal cooking involved, you will be in and out of the kitchen in less time but with something spectacular to show.
Recipe type: Dinner
Cuisine: Pakistani
Serves: 6
  • 1 lb chicken thigh meat, ground
  • 2 tsp garlic paste
  • 1 tsp ginger, minced
  • ½ onion, minced
  • 2 green chillies, minced
  • A handful cilantro, chopped
  • 1 tsp salt
  • 1 tsp red chilli powder
  • 3 tbsp olive oil
  • ¼ onion, minced
  • 2 cloves garlic, minced
  • ½ tsp salt
  • 1 tsp red chilli powder
  • ¼ tsp turmeric powder
  • 1 cup tomato sauce
  • Small handful cilantro, chopped for garnish
  • 1 green chillie, julienned for garnish
  • ¼ tsp karma masala for garnish
  1. In a food processor mince the onion and then the green chillies.
  2. In a medium sized bowl mix all ingredients and form into meatballs the size of golf balls.
  3. Keep aside.
  4. In a medium size saute pan, over medium high heat, heat the oil and fry the onions.
  5. Once the onions are golden brown, add the garlic and all the spices.
  6. Saute for a minute and then add the tomato sauce.
  7. Fry some more till the oil rises to the top.
  8. Add the meatballs and stir to coat.
  9. Cover the pan and lower the heat to medium low.
  10. Let cook about 20 minutes.
  11. Once the meatballs are cooked through, increase the heat to high and stir fry the curry to let some of the water released by the koftas cook off and the oil separate.
  12. Switch off the stove.
  13. Garnish with cilantro and green chillies and serve with boiled rice
Recipe by Eat.Drink.Pure at