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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix all kofta ingredients in a large bowl until combined. Roll into small, even meatballs and set aside.
Whisk the curd, coriander powder, cumin powder, and turmeric until smooth. Set aside.
Heat oil in a deep pan over medium heat. Add the bay leaf, cinnamon stick, and cloves; sizzle for 30 seconds.
Stir in the onion paste and green chilli; cook until moisture evaporates and oil separates.
Add ginger-garlic paste and sauté for 1 minute.
Add tomato purée, Kashmiri chilli powder, and salt, cooking until oil surfaces.
Lower the heat, gradually whisk in the yogurt mixture, and stir continuously until oil separates again.
Pour in 2 cups of water and bring to a gentle simmer. Carefully add the raw koftas, cover, and cook on medium-low heat for 15–20 minutes until cooked through.
Sprinkle in garam masala, crushed Kasuri methi, and fresh cream. Simmer covered for 5 minutes, then turn off the heat and let it rest covered for 5 minutes before serving hot.
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Shape raw koftas up to 24 hours in advance. Keep covered in a single layer in the fridge.
Cook the gravy base 1–2 days early. Reheat with a splash of water to a simmer before adding koftas.
Can I prepare the koftas in advance?
Yes, you can shape the raw koftas up to 24 hours in advance and keep them covered in the fridge.
How can I make the gravy ahead of time?
You can cook the gravy base 1–2 days early and reheat it with a splash of water before adding the koftas.
What can I serve with Chicken Kofta Curry?
This curry pairs well with warm naan, soft rotis, or fluffy steamed basmati rice.
How do I know when the koftas are cooked?
The koftas are cooked when they are firm to the touch and cooked through after simmering for 15–20 minutes.
Can I adjust the spice level?
Yes, you can adjust the number of green chillies to taste.
