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Chicken kofta is made with boneless chicken, mixed with a few aromatic herbs and spices to make soft balls that are cooked in a spicy gravy. Read my recipe to walk you through the process of making chicken kofta at home.

Table of Contents

KEY TAKEAWAYS

Chicken kofta is a favorite non-veg main course.

Serve it with steamed rice or any Indian bread.
Chicken kofta tastes spicy, sweet and savory.
Other similar recipes are mutton kofta, fish kofta, paneer kofta, and vegetable kofta.

The Ingredients:

For making chicken kofta:

500 grams boneless chicken (cut into small pieces)

1 piece ginger (1-inch size, peeled, cut into small pieces)
6 cloves garlic (deskinned)
4 pieces green chilies (cut into small pieces)

20 pieces mint leaves
½ cup coriander leaves
1 piece egg

1 tsp salt
¼ tsp turmeric powder
1 tsp red chili powder

½ tsp coriander powder
½ tsp cumin powder
½ tsp garam masala powder

1 tsp clarified butter (ghee)
1 piece onion (medium size, grate and squeeze out all the juice)

For making the gravy:

2 tbsp cooking oil (vegetable or mustard oil)
4 pods green cardamom (slit the pods)
4 pieces cloves

10 pieces black peppercorns
1 piece cinnamon stick (1-inch size)
3 pieces of onions (large size, finely chopped)

2 tbsp ginger garlic paste
½ tsp turmeric powder
1 tsp red chili powder

1.5 tsp coriander powder
1 tsp Kashmiri red chili powder
½ tsp cumin powder

¼ tsp black pepper powder
1 cup tomato puree (paste of 2 large tomatoes)
1 tsp salt

½ cup curd (whisked)
5 cashew nuts (crushed into a powder form)
1.5 cups water

1 tbsp dry fenugreek leaves (crushed finely)
2 tbsp coriander leaves (fresh, finely chopped)
½ tsp garam masala

3 tbsp fresh cream (or whisked homemade malai)

I came across this recipe from the lady who sells notebooks and text books outside the school gate. I was attracted by the aroma of the dish and asked the recipe.

I made it that Sunday. My husband said it tasted “street-smart,” and my boys were impressed. Now, this is our back-to-school treat.

How to Make Chicken Kofta? (Step by Step Guide with Images)

Step 1: In a chopper, take 1 piece of ginger (1-inch size, peeled, cut into small pieces), 6 cloves of garlic (deskinned), 4 pieces of green chilies (cut into small pieces), 20 pieces of mint leaves, and ½ cup of coriander leaves. Grind them.

Step 2: Add 500 grams of boneless chicken followed by a piece of egg, 1 tsp of salt, ¼ tsp of turmeric powder, 1 tsp of red chili powder, ½ tsp of coriander powder, ½ tsp of cumin powder, ½ tsp of garam masala powder, and 1 tsp of clarified butter (ghee). Grind them all to a fine paste.

Step 3: Add 1 piece of onion (medium size, grate and squeeze out all the juice) to it, mix it and keep the soft chicken dough aside for about half an hour to set properly.

Step 4: Heat 2 tbsp of cooking oil in a frying pan on a medium flame and put 4 pods of green cardamom (slit the pods), 4 pieces of cloves, 10 pieces of black peppercorns, and 1 piece of cinnamon stick (1-inch size) in it. Stir and fry them for about 20 seconds.

Step 5: Then, add 3 pieces of onions (large size, finely chopped) to it. Stir and fry them for 3 minutes until golden brown. Now, add 2 tbsp of ginger garlic paste and fry them nicely.

Step 6: Now, reduce the flame of the gas stove to low and add ½ tsp of turmeric powder, 1 tsp of red chili powder, 1.5 tsp of coriander powder, 1 tsp of Kashmiri red chili powder, ½ tsp of cumin powder, ¼ tsp of black pepper powder, and a little bit of water to it and mix them nicely.

Step 7: Now, add 1 cup of tomato puree. Mix and cook for 5 minutes.

Step 8: Now, add 1 tsp of salt to it and mix.

Step 9: Now, turn the flame to medium, add ½ cup of curd and mix it.

Step 10: Then, add 5 cashew nuts (crushed into a powder) to it and mix it nicely before adding 1.5 cups of water to it.

Step 11: While the gravy boils, make the kofta balls.

Step 12: Put them in the gravy, mix and cover to cook for 15 minutes.

Step 13: Finally, add 1 tbsp of dry fenugreek leaves (crushed finely), 2 tbsp of coriander leaves (fresh, finely chopped), ½ tsp of garam masala, and 3 tbsp of fresh cream (or whisked homemade malai) to it. Mix, cover and cook for another 3 to 4 minutes on a medium flame.