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. 
Chicken Kheema Kofta Curry
- Total Time: 55 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Tender chicken koftas simmer in a rich tomato-onion gravy, perfect for a quick weeknight meal. Serve with roti or rice for a satisfying dinner.
Ingredients
- 1 cups (237 ml) minced chicken
- 1 potato boiled and mashed
- 1 tbsp ginger garlic paste
- 1 tbsp red chilli powder
- 1 tbsp coriander cumin powder
- 1 tbsp lemon juice
- 1 tbsp garam masala powder
- Salt
- 1 onion chopped
- 1 tomato puree
- 4 tbsp dessicated 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 (473 ml) water
- Coriander and mint
- Oil
- Salt
Instructions
- Mix all chicken kofta ingredients. Make small koftas and set aside.
- Dry roast the coconut, poppy seeds, and onion. Grind into a paste.
- Heat oil in a pan.
- Add the ground paste and sauté for 15 minutes.
- Add the dry spices, tomato puree, and salt; mix well.
- Cook until oil separates.
- Add water and bring to a boil.
- Add chicken koftas, coriander, mint, and salt. Cook on low heat for 20 minutes.
- Serve hot with roti or rice.
Notes
- For extra flavor, marinate the chicken kofta mixture for at least 30 minutes before forming the koftas.
- If you don’t have dessicated coconut, you can substitute with an equal amount of finely grated fresh coconut.
- Leftover kheema kofta curry can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 4
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
What kind of chicken should I use for the koftas?
You should use ground chicken, preferably with a bit of fat for moisture, to ensure the koftas remain tender.
How can I adjust the spice level in the tomato and onion gravy?
You can reduce the amount of spices like garam masala or chili powder, or add more tomatoes to balance the heat.
What can I serve with Chicken Kheema Kofta Curry?
This curry pairs well with hot rice or roti, and you can garnish it with fresh cilantro for added flavor.
