My husband returned home from his multi day hiking trip, and I made my special chicken kofta curry to show how glad I was to see him. This chicken meatball curry is amazing, if I do say so myself. I do not like to overly brag about my food but this truly is as good it looks. I am very keen on taste, and it is very important for me to make food that bursts with flavor without compromising nutrition.
You must watch the video on my YouTube channel to see how I made it. This is an old post from 2017. I updated some of the introductory text and the pictures as well.
Here is something you might not know; I am married to a man who loves sports and all sorts of outdoor activities. I, on the other hand, am quite the opposite. While I enjoy going on long walks, doing yoga and working in the garden, but I can not do mountain hikes. I have done short hikes that are easy and can be done in 2-3 hours. Multi day Hiking is tough when the trail leads you through mountains, valleys and rivers that can bring a number of dangers to cope with. Just thinking about climbing ladders and ropes and pulling themselves up by chains scares me. I have acrophobia and just not mentally strong and physically fit like my husband. I am proud and respects what he loves. Every person is blessed with their own gifts and talents. He knows that I love cooking and I am good at it. I have made this dish only because he loves to eat it. This makes him feel loved, special and happy.
Everybody knows how to make meatballs their way, I am sharing mine. I think you’ll really enjoy them. Its pretty simple and I found over the years that simple works. We actually call meatballs “Koftas” in India. Everything that is ball shaped and goes in the curry is a kofta. This chicken kofta curry is low maintenance and sure to become your family favorite for a weeknight meal or even for a fancy dinner party.
If you ask me, the real star of this recipe is the gravy. It’s creamy, tangy and delicious. You can drink the gravy like a soup. 🙂 I begin the curry by browning the sliced onion, garlic, and zucchini with some whole spices. Then grind them to a smooth mixture along with white poppy seeds. Poppy seeds are frequently used in Indian cuisine, to thicken savory curries. They are nutty and pleasant in taste. They are usually dry roasted beforehand to bring out their full flavor. It’s what gives this curry it’s magical taste, so don’t skip it.
Next, I add yogurt, tomato paste, turmeric and Kashmiri chili powder, and cook the mixture on medium high until the moisture evaporates and the masala turns reddish orange. This process of sautéing is called ‘bhuno’ in hindi and is the secret to a rich gravy full of depth & flavor. Do not rush and keep an eye on it or you’ll end up with burnt masala and no flavor. Drop a tbsp. of water if required to prevent the masala from sticking to the bottom.
Once the masala is nicely cooked and attains the required color I add water. After stirring it around I allow it come to a boil and cook until the gravy is smooth and flavors meld, about 5 minutes. At this point, the rolled chicken balls goes in the gravy and are simmered gently for about 5 -7 minutes. When the meatballs are cooked directly in curry they really absorb all the flavors and become succulent. The curry has the right balance of acidity with a mix of yogurt and tomato paste that works well for the succulent koftas.
I served the chicken kofta curry to my family with simply boiled aromatic wild rice and steamed vegetables. We take our veggies as seriously as the chicken. I hope you will enjoy this recipe just as much as my family enjoys it!
I hope you give this recipe a try. And if you do, let me know how it tuned out. Snap a photo and share it with me on Instagram, Twitter or Facebook with the hashtag #simpleglutenfreekitchen
Yummy koftas in a flavorful, "No nut" & "No Cream" gravy to give you the perfect meal.
Ingredients
- 500 g chicken mince
- 8 g (1 tbsp) besan / gram flour
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp red chili powder
- Sea salt to taste
- 1 tbsp. cilantro, chopped
- 1 tsp ginger, minced or grated
- 2 tsp lemon juice
- 125 g (1 heaped cup) roughly sliced onion
- 120 g (1 heaped cup) roughly sliced, zucchini
- 15 g ( 1 tbsp) white poppy seeds (Read notes)
- 3 garlic cloves
- 1/2 cup Greek yogurt
- 1 heaped tbsp. tomato paste
- 1 tsp Kashmiri chilli powder
- 3/4 tsp turmeric powder
- Salt to taste
- 2 black cardamom, split
- 4 cloves
- 1 " piece cinnamon
- 2 tbsp. oil, plus some for greasing hand and tray
- Water as required
Instructions
- Roast poppy seeds in a small pan. Stir constantly until fragrant. This would take about 2 minutes. Soak in 2 -3 tbsp. hot water.
- Whisk besan, cilantro, spices, salt and minced ginger in a small bowl.
- Add lemon juice and the spice mixture to the chicken mince.
- Using your hands, quickly mix until evenly incorporated (This can also be done using a food processor).
- Take a pinch of mixture and cook it in a frying pan to check the seasonings. Adjust as desired.
- Refrigerate until you make the gravy.
- Heat oil in a wide pan (Make sure your chosen pan is big enough to accommodate all of the koftas in one go, around 24 cm)
- Add black cardamom, cloves and cinnamon and stir-fry briefly.
- Next, add the roughly sliced onion, zucchini and garlic. Cook, stirring occasionally until they begin to turn brown and somewhat soft, about 5 minutes.
- Remove from the heat, transfer to a bowl of food processor or blender, straining any excess oil, and allow to cool for a minute or so.
- Add roasted poppy seeds and blend until smooth.
- Return the ground mixture to the same pan. Add turmeric, red chili powder, salt, yogurt, and tomato paste.
- Cook the mixture on medium high, stirring occasionally till it turns darker and the moisture evaporates (add tbsp. of water when ever needed to ensure the masala does not burn and acquire a bitter taste).
- Meanwhile, remove the minced mixture from fridge. Using a spoon or small ice cream scoop divide the mixture equally and place it on a greased tray.
- Once the masala is nicely cooked and attains a required color, add water. You can vary this amount depending on how much thin you like the curry, but I wouldn't recommend going below 3 cups (the curry tends to thicken as it rests). Bring to a boil. Reduce to low heat and simmer for 5 minutes.
- Roll the scooped meat mixture into balls (Lightly coat your hands in olive oil prior to shaping the meatballs to prevent them from sticking to your hands)
- Carefully, place all the koftas in the gravy one at a time.
- Place a lid on the pan but leave a small open slit to allow the steam to escape.
- Simmer, until they are perfectly cooked through, at least 5-7 minutes.
- Transfer koftas to serving bowl, Garnish with cilantro.
- Serve, with rice and steamed vegetables.
Notes
If you can't find poppy seeds replace sunflower or pumpkin seeds or even almond meal. The taste will be slightly different.
I am bringing this chicken Kofta curry to Lou lou Girls Fabulous party and Angie’s linky party at Fiesta Friday, co hosted by Jhuls at The Not so creative cook.
Angie@Angie's Recipes
I love the use of Greek yoghurt instead of cream here. The gravy looks fantastic.
Norma Chang
This looks absolutely delicious, I never thought of using poppy seeds as a thickener, should give a try, thanks for the idea.
Monica
Looks delectable! I love how using yogurt gives me a creamy sauce that’s so much lighter! Not only do the chicken meatballs looks delicious, I love how you served it with the wild rice and vegetables. Perfect meal!
marcie
Oh this dish looks just wonderful! Those meatballs smothered in that amazing sauce just looks mouthwatering!
Katerina
I love the idea of creamless curry and these balls look so tasty!
allie
Hi Balvinder – these meatballs are fabulous. Sometimes I make mine with a mix of turkey and beef. I’ll have to try yours with the chicken. I can almost taste them!
Adina
Oh, what a beautiful dish! I love any kind of meatballs and chicken meatballs are no exception. I love the ingredients in the sauce as well, so I am putting this on the list as well (soooo many things I would love to cook….).
Juliana
I have never made chicken meatballs…it is sure a great alternative for beef or pork…the chicken meatballs in the curry sauce just look delicious Balvinder…
I hope you are having a wonderful week 🙂
Alida @My Little Italian Kitchen
My mouth is watering! I have started making curries now because I love them so much but I have only been eating them out so far. This looks fab! I will add it to my list!
Treat and Trick
Totally new way to cook kofta. I would definitely try it. . Chocolate rice is one of chocolate chip varieties, it is called chocolate rice because of its shape, similar to the size of rice..
Midge
Oooh yum! love the idea of using chicken for meatballs! pinned for later!
Parmainder
This looks amazing. What can I use in place of yoghurt as I need this to be dairy free.
Balvinder
Use fresh tomato puree and dairy free yogurt instead.
Healthy World Cuisine
We love eating curry all year around – even in the summer. Love that delicious creamy sauce.
delphine
C’est très appétissant
Bonne soirée
sherry
this looks great Balvinder. I like to make chicken mince balls and then bake them. Your curry sauce sounds delicious. Wow your hubby must be very fit indeed!
cheers
sherry
Cooking Julia
This nourishing dish is perfect for lunch!
Renu
Love reading your post, Me and my husband are also opposite, but respect each other’s hobbies and things. I love this chicken kofta curry and it would be enjoyed by my husband and kids. Would love to try soon.
2pots2cook
Always choose yogurt instead of cream, especially when the days are hot; this is such a tasty meal ready to serve under one hour!
Jhuls
Sounds so good and tasty!
Carol
Your dish looks amazing. Very creative mix of flavors.
Pattie
This looks and sounds absolutely delicious. I don’t often make chicken meatballs, in fact, I’ve only made them once, but I really enjoyed them. It makes me wonder why I don’t make them more often. I’m saving this recipe to try in the future.