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Chicken Kheema Kofta Curry

Chicken Kheema Kofta Curry

Chicken Koftas simmered in tomato and onion gravy is the best meal on a weekday or a weekend.


Indian curries are a beautiful array of spices and flavors having a party in your mouth. Try this warm, earthy flavored curry that is slowly simmered with chicken kofta.


On those days when it starts to get cooler, a nice terra cotta dish of Indian curry does the trick. Have it with fresh cilantro, hot rice or roti, and the dish is complete.

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Anita Mokashi
Course Main
Cuisine Indian


For Chicken Kofta

  • 1 cup minced chicken
  • 1 potato boiled and mashed
  • 1 tbsp ginger garlic paste
  • 1 tbsp red chilli powder
  • 1 tbso coriander cumin powder
  • 1 tbsp lemon juice
  • 1 tbsp garam masala powder
  • salt as per taste

For Curry

  • 1 onion chopped
  • 1 to mato puree
  • 4 tbsp dessciated coconut
  • 4 tbsp poppy seeds
  • 1 tbsp garam masala
  • 1 tbsp ginger garlic paste
  • 1 tbsp red chilli powder
  • 1 tbsp coriander cumin powder
  • 1 tsp turmeric powder
  • 2 cups of water
  • Coriander and mint
  • Oil
  • Salt as per taste


  • Mix all the ingredients mentioned under chicken kofta. Make small koftas and keep it aside.
  • Dry roast the coconut, poppy seeds and onion. Grind it into the paste.
  • In a pan heat oil.
  • Add the ground paste and sautee for 15 minutes.
  • Add the dry masalas, tomato puree,salt and mix well.
  • Let the mixture cook until oil separates.
  • Add some water and let it boil.
  • Add chicken koftas, coriander, mint, salt and let the curry cook on low flame for 20 minutes.
  • Serve it hot with roti or rice


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