Authentic Indian Kofta Curry Recipe In A Creamy Sauce

Perfect for special occasions, these tasty koftas are stuffed with fried onions and raisins and immersed in a luscious, tangy, yet creamy sauce.

What is kofta curry?

Kofta curry, is a beloved South Asian meatball curry, made of spiced meat or vegetable balls (koftas) in a flavorful, aromatic curry sauce. Made from minced meat like lamb, beef, or chicken, koftas are an artful blend of spices, herbs, and occasionally starches like breadcrumbs or gram flour. The curry sauce, rich and aromatic, incorporates ingredients such as tomatoes, onions, garlic, ginger, and a medley of spices, resulting in a hearty and delectable dish cherished across the Indian subcontinent and the Middle East.

What sets this kofta curry apart?

This kofta curry recipe is inspired by Nanu, my grandmother. Nanu was famous for her take on the traditional kofta curry, which we unanimously considered a culinary masterpiece. In her version, the koftas transcend ordinary meatballs; they become a symphony of flavors, generously stuffed with fried onions and raisins, then bathed in a luscious, tangy, yet creamy sauce.

Why we love this recipe

• Rich, Explosive Flavor: Succulent ground chicken koftas, infused with traditional Indian, Bangladeshi, and Pakistani spices, are a delightful explosion of taste. The addition of yogurt with a hint of cream elevates the dish, creating a multi-layered flavor experience.
• Can be Made Ahead: Perfect for busy weeknights, this dish ages like fine wine, intensifying in flavor over time. Freezing exceptionally well, it offers a convenient solution for hectic days with the ability to thaw overnight.
• Versatility: From topping mashed potatoes to filling sandwiches or wraps and pairing with steaming hot rice, the possibilities with this chicken kofta curry are endless.

Tip: Make an extra batch and freeze into individual portions to eat later.

Ingredients

All the ingredients for this kofta curry are available at local grocery stores.

For the kofta (meatballs)

• Ground chicken: I buy ground chicken from my local supermarket. You can also use minced turkey, beef, or lamb. If you prefer you can mince your own meat in a food processor.
• Onions: Add a touch of sweetness and texture. All onion varieties work well, including red onions and shallots.
• Breadcrumbs: Absorb moisture and help keep the meatballs juicy.
• Fresh tomatoes: Add sweetness, flavor, and moisture. Alternatively, you can use tomato puree, tomato paste, or a small amount of ketchup.
• Garlic and ginger: Elevate crunchiness and impart sweet, complex flavors to the kabab. You can also use store-bought ginger-garlic paste.
• Cumin powder, coriander powder, and garam masala powder: These are the traditional powdered spices used in Indian, Bangladeshi, and Pakistani dishes.
• Egg: Acts as a binder and provides moisture.
• Red chili flakes (optional): For those who prefer a little heat in their kofta curry. De-seed for a milder flavor. Alternatively, you can use red chili powder, green chili, Thai bird chili peppers, or jalapenos. For a mildly spicy flavor, substitute with half a teaspoon of black pepper.
• Fresh cilantro and mint leaves: Add a fresh, herby flavor and aroma.
• Lemon juice: Brightens the flavors.
• Vegetable oil: Alternatively, you can use butter, canola oil, olive oil, or avocado oil.
• Salt: Enhance overall flavor.

For the stuffing

• Golden raisins: Add a touch of sweetness and texture. You can also use other dried fruits like dark raisins, cranberries, and currants.
• Onions: Used to make the biresta (fried onions).
• Ghee: Used to fry and flavor the onions. They form the base of the biresta. You can also use butter, canola oil, olive oil, or avocado oil.
• Oil: Use to grease hands while shaping the koftas. You can also use it to make the sauce if there is not enough leftover ghee in the pan.

Tip: You can also stuff the koftas with a quick onion salad. To make the onion salad, marinate some thinly sliced onions, chopped cilantro, and sliced green chilies (optional) in lemon juice and a pinch of sugar to brighten the flavors.

For the sauce

• Fresh tomatoes: Add moisture and flavor. You can also use tomato purée.
• Yogurt: Adds a tangy flavor and creaminess to the sauce.
• Sliced onions, green chilis, onion paste, ginger paste, garlic paste: Add flavor and texture to the sauce. You can also use store-bought ginger-garlic paste instead of making the ginger paste and garlic paste from scratch.
• Cinnamon stick, green cardamom pods, cloves, cumin powder, and coriander powder: A combination of whole spices and powdered spices to flavor this dish. Feel free to experiment with other spices like poppy seeds, cumin seeds, red chili powder, and fenugreek leaves.
• Bouillon cube: Adds more intense umami flavor and salt.
• Heavy cream: A touch of heavy cream helps balance the acidity in the yogurt. You can also use evaporated milk, whole milk, and milk powder. Non-dairy options like almond milk, coconut milk, and cashew milk also work in this recipe.

Tip: For a fantastic sauce variation use coconut cream or coconut milk instead of the heavy cream and yogurt.

How to cook the kofta curry

Kofta curry is a super easy one-pot recipe - the same pot and progressively flavored ghee and oil, is used to make this delicious dish.

Step 1: Make the kofta or meatball mix

Make the kofta mix: Put the ground chicken, breadcrumbs, minced red onion, mint leaves, cilantro leaves, egg, minced garlic, minced ginger, fresh lemon juice, cumin powder, coriander powder, oil, garam masala, salt, and red chili flakes into a large mixing bowl. Mix well. Cover and set aside.

Step 2: Make the kofta

• Heat a large saucepan pan on medium heat. Add the oil and ghee. Once the oil and ghee is hot, add the onions, Fry the onions in the hot oil until just golden brown. Add the golden raisins. Stir, then remove the onions and raisins from the oil with a slotted spoon and set aside. The pan and oil will be used later.
• Divide the meatballs. Using an ice cream scoop, scoop the kofta mixture and place each scoop on a meat cutting board baking tray or sheet of parchment paper.
• Shape the meatballs. To easily shape the balls, begin by greasing your hands with oil. Take a scoop of kofta mix and stuff it with about a teaspoon of fried onions and raisins. Smooth the surface of the meatball so that there are no cracks. Continue until all the meatballs have been stuffed.

Step 3: Make the kofta curry

• Lightly fry the koftas. Heat the leftover oil in the saucepan over medium heat. Add more oil if needed. Lightly shallow fry the kofta balls and set aside on a plate. Do not put the koftas on a paper towel as this will absorb the rich, umami flavored juices. Deep frying is not necessary for this recipe.
• Make the sauce. Heat the leftover oil on medium high heat. Add the cinnamon, cardamoms and cloves and lightly fry. Add the sliced onions and fry till transparent. Add the ginger paste, garlic paste, onion paste, bouillon cube, cumin powder, coriander powder, sugar and green chilies. Cook for about 5 minutes, stirring occasionally. Add the yogurt and water. Simmer for about 2-3 minutes. Drizzle with heavy cream. Mix and simmer for 2 minutes, then add the meatballs and any juices that may have been released. Stir, making sure that the meatballs are covered with the creamy gravy. Continue to cook until the sauce thickens. Taste and adjust for seasoning. Garnish with fresh cilantro and any leftover fried onion and raisins that you might have.

Tips

• A stand mixer can quickly mix the ground chicken with the spices: To save time, I often use a stand mixer to quickly make the kofta mix.
• Remove the fried onion from the hot oil while it is still a light golden brown: The onions will continue to cook once placed on the paper towel. Waiting until it looks perfect may result in overcooking and bitterness.
• Avoid placing the meatballs on a paper towel after frying: The intensely umami-flavored juices released from the meatballs add a lot of flavors to the dish. Pour them back into the sauce to maximize flavor.
• Maintain a gentle simmer during the sauce thickening process: To avoid excess water in the sauce, use a gentle simmer on a medium flame, allowing the curry base to thicken.
• Shape meatballs uniformly: Achieve tasty, tender meatballs by shaping the kofta mixture into small balls of uniform size before frying.
• Experiment with spices: Feel free to experiment with additional spices like poppy seeds, cumin seeds, red chili powder, and fenugreek leaves for a unique flavor profile.
• Make an extra batch and freeze for later: Kofta curry freezes beautifully and can be easily thawed overnight in the refrigerator. Prepare an additional batch and freeze it for those hectic weeknights when there's no time to cook.

Nutrition

A serving of this kofta curry recipe contains approximately 379 calories, 13.3 grams of protein, 23.4 grams of fat, and 34 grams of carbohydrates.

This kofta curry recipe yields approximately six servings. The nutritional information is provided as a general guideline. If precise nutrition information is crucial for you, it is recommended to independently verify it using your preferred tool.

Storage & Reheating

Kofta curry is an excellent make-ahead dish as the flavors intensify over time. I love to make some on Sundays to eat during the week. It also travels well so is an excellent choice for work lunches, picnics and potlucks.

Refrigerator: Once cooled, kofta curry should be stored in an airtight container. It will last in the refrigerator for up to 5 days. The sauce does get thicker in the fridge so you may need to add 1-2 teaspoons of water when heating. To reheat:

• Microwave: Place the kofta curry into a microwave-safe container and heat for about 1-2 minutes at a time until warm.
• Stovetop: Place the kofta curry in a small saucepan. Heat on medium-low heat until warm - about 6-8 minutes, stirring occasionally to ensure that the heat is evenly distributed. Add a little water to the curry if you feel that too much moisture is evaporating, and the sauce is getting too thick.

Freezer: This homemade kofta curry freezes beautifully and can be stored in an airtight container in the freezer for up to 2 months. For the best results, thaw the frozen kofta curry in the refrigerator overnight.

How to serve kofta curry

Kofta curry is one of the most versatile dishes in Indian cuisine. Below are some ideas for how to eat this delicious dish:

• Serve this delicious curry with our soft, Indian Naan Bread and a side of our Turkish Sumac Onion Salad.
• As a side to our Chicken Dum Biryani.
• Stuff Lebanese Pita Bread with the kofta curry and our tangy Lebanese Tabbouleh Salad.
• As a simple meal with Roti, and a drizzle of our Indian Mint Sauce.
• On top of our Creamy Pomme Puree (fancy French mashed potatoes), steaming hot jeera rice or plain basmati rice.
• Since it is so portable, kofta curry is very a popular choice for school or work lunch in the Indian subcontinent. My favorite lunches included kofta curry over rice and kofta curry with a side of naan or roti.

Variations

• Kofta Stuffed with Fresh Onion: A popular variation involves stuffing the koftas with thinly sliced fresh onions or shallots drizzled with fresh lime juice. While this method is faster, it's worth noting that these koftas don't have the same shelf life in the fridge and do not freeze well.
• Kofta in Coconut Gravy: For a delightful twist, substitute cream with coconut milk to enhance the flavor. This variation is a personal favorite.
• Lamb Kofta Curry: Prepare koftas using ground lamb instead of chicken for a unique taste.
• Beef Kofta Curry: Swap ground chicken with ground beef to create a beefy version of this classic dish.
• Vegetable Kofta Curry: Explore various vegetarian versions, such as:
  • Malai Kofta Curry: Substitute ground chicken with paneer (Indian cottage cheese) and boiled potatoes. Malai kofta is a popular North Indian comfort food.
  • Zucchini Kofta Curry: Shredded zucchini and chickpea flour replace ground chicken in these koftas.
  • Koftay ka Salan: Traditionally made with ground beef and excludes heavy cream.
  • Lauki Kofta Curry: Grated bottle gourd takes the place of chicken in a yogurt-free, tomato-based sauce.
  • Chickpea Flour Dumplings: Meat is replaced with chickpea flour, and fresh coriander leaves are generously added for an extra burst of flavor.

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