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There’s something special about a bowl of Chicken Kofta Curry — soft, juicy meatballs cooked in a rich, spiced gravy that makes your whole kitchen smell amazing. This easy Soft Chicken Kofta Curry recipe is a family favourite in my home, perfect for weekend meals or when we want something a little extra.
I still remember the first time I made it on a rainy evening. I used a few simple spices from my pantry, added...
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a large bowl, combine the chicken mince with chopped onion, green chillies, ginger-garlic paste, all the dry spices, roasted gram flour, lemon juice, salt, ghee, and fresh coriander.
Mix everything until combined. Cover and refrigerate the mixture for at least 30 minutes to firm it up.
Grease your hands with a little oil and shape the mixture into small lemon-sized balls.
Heat oil in a pan and shallow fry the koftas in batches until lightly golden. Do not over-fry to keep them soft and juicy.
Set aside on paper towels to drain excess oil.
In a large pan, heat oil. Add bay leaves, cinnamon, cardamom, and cloves. Sauté until aromatic.
Add the ground onion and cook until golden and the moisture evaporates.
Add ginger-garlic paste and cook until the raw smell disappears.
Stir in the ground tomatoes and cook for 4–5 minutes until the oil begins to separate.
Add Kashmiri chilli powder, cumin, coriander, turmeric, and salt. Mix well.
Lower the heat and add whisked curd and slit green chillies. Cook until the gravy thickens and starts releasing oil.
Gently place the fried koftas into the gravy and coat them with the masala.
Add hot water to adjust the consistency. Cover and simmer for 8–10 minutes, stirring occasionally, until the koftas are fully cooked and have absorbed the flavours.
Finish with crushed kasuri methi and a sprinkle of fresh coriander. Mix gently.
Serve hot with steamed basmati rice, jeera rice, roti, butter naan, lachha paratha or tandoori roti.
Don’t over-mix the kofta mixture—this can make the meatballs tough.
For even softer koftas, add a slice of soaked bread or mashed boiled potato to the mix.
Adjust the spice by varying the quantity of green chillies and red chilli flakes.
Resting the mixture is key—it allows the flavours to meld and the mixture to hold its shape.
A bit of ghee in the kofta mix keeps them tender and juicy even after frying.
How can I make the koftas softer?
Add a spoonful of clarified butter (ghee), or can add a slice of soaked bread or mashed boiled potato to the mix.
Can I adjust the spice level?
Yes, you can adjust the spice by varying the quantity of green chillies and red chilli flakes.
Why is resting the kofta mixture important?
Resting the mixture allows the flavours to meld and the mixture to hold its shape better.
What should I serve with Chicken Kofta?
Serve hot with steamed basmati rice, jeera rice, roti, butter naan, lachha paratha or tandoori roti.
How do I prevent the koftas from becoming tough?
Don’t over-mix the kofta mixture as this can make the meatballs tough.
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