Kashmiri Chicken Kofta Curry Recipe – How to make Chicken Kofta Curry

Kashmiri Chicken Kofta Curry Recipe – How to make Chicken Kofta Curry

Kashmiri Chicken Kofta Curry is one of the simplest and tastiest meals you can make. It is a rich dish, perfect for lunch or dinner, that you can serve with plain steamed rice, jeera rice or rotis.

Kofta are spiced meatballs usually made with beef or lamb and deep fried. The recipe I am sharing in this post use unfried kofta, meatballs cooked in a rich yogurt sauce.

Hope you’ll try it and please let me know how it turned out!

Step by Step Kashmiri Chicken Kofta Curry Recipe

In a big bowl, mix well all the ingredients under “For the meatballs” and form small meatballs. Keep aside.

In a pan heat mustard oil, on medium flame. Add cumin seeds and fennel seeds.

When they start crackle, add yogurt and ginger garlic paste. Let it cook for a minute.

chicken kofta curry 1chicken kofta curry 2

 

Now add the grated tomato (or tomato paste), salt and all powder spices. Mix and cook for 2 minutes.

Add water and when it starts to boil, bring the kofta (meatballs) in the gravy. Let it cook for 3 minutes then turn the kofta on the other side.

chicken kofta curry 3chicken kofta curry 4

Cover and cook for 30 minutes on low-medium flame.

Once done, garnish with fresh coriander leaves and serve it hot with Indian breads, simple rice or jeera rice.

chicken kofta curry recipe

 

 

Kashmiri Chicken Kofta Curry Recipe – How to make Chicken Kofta Curry
 
Prep time
Cook time
Total time
 
What you need
  • For the meatballs:
  • 400 gm chicken minced;
  • 1 tbsp grated ginger;
  • 1 egg;
  • 1 tsp garam masala;
  • 1 tsp fennel powder;
  • 1 onion, grated;
  • 2 tbsp fresh coriander leaves, chopped;
  • ½ tsp salt.
  • For curry:
  • 1 tsp fennel seeds;
  • 1 tsp cumin seeds;
  • 1 tbsp ginger garlic paste;
  • 1 tomato, grated;
  • ½ cup yogurt (optional);
  • 1 tsp green cardamom powder;
  • ½ tsp red chilli powder;
  • 1 tsp cumin powder;
  • 1 tbsp coriander powder;
  • ¼ turmeric powder;
  • mustard oil.
Method
  1. In a big bowl, mix well all the ingredients under "For the meatballs" and form small meatballs. Keep aside.
  2. In a pan heat mustard oil, on medium flame. Add cumin seeds and fennel seeds.
  3. When they start crackle, add yogurt and ginger garlic paste. Let it cook for a minute.
  4. Now add the grated tomato (or tomato paste), salt and all powder spices. Mix and cook for 2 minutes.
  5. Add water and when it starts to boil, bring the kofta (meatballs) in the gravy. Let it cook for 3 minutes then turn the kofta on the other side.
  6. Cover and cook for 30 minutes on low-medium flame.
  7. Garnish with fresh coriander leaves and serve hot with Indian breads, simple rice or jeera rice.
Nutrition Information
Serving size: 4

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