Authentic Indian Kofta Curry Recipe In A Creamy Sauce
Perfect for special occasions, these tasty koftas are stuffed with fried onions and raisins and bathed in a luscious, tangy, yet creamy sauce.
Servings: 6 people
Ingredients
For the kofta stuffing
- 3 Tablespoons ghee plus more for forming the kababs
- 3 Tablespoons golden raisins
- 1 cup onions thinly sliced
- vegetable oil as needed for greasing hands while stuffing the koftas.
For the kofta (meatballs)
- 1 pound ground chicken or beef, lamb
- 1 Tablespoon oil
- ½ cup breadcrumbs
- 1 cup onion minced
- ½ cup mint leaves minced
- ½ cup cilantro leaves minced plus more for garnish
- 1 egg large
- 2 Tablespoons garlic minced
- 2 Tablespoons ginger minced
- 1 Tablespoon fresh lemon juice
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon salt to taste
- ¼ teaspoon red chili flakes optional
For the sauce
- 1 ½ cup onions 1 cup thinly sliced, ½ cup blended
- 1 cinnamon stick
- 4 cardamoms
- 4 cloves
- 1 Tablespoon garlic paste
- 1 Tablespoon ginger paste
- 1 teaspoon coriander
- 1 teaspoon cumin powder
- ½ cup yogurt
- ½ cup heavy cream
- ½ cup water as needed
- 6 green chilies
- 1 bouillon cube
- ½ teaspoon sugar
- salt to taste
Instructions
- Make the kofta mix: Put the ground chicken, breadcrumbs, minced 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.
Make the kofta (meatballs)
- Make the kofta: Heat a large saucepan pan on medium heat. Add the oil and ghee. Once the oil and ghee are 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. 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. 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.
- Make the kofta curry. 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. 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.
Video
Notes
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- 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.
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- 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.
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- 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.
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- 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.
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- Shape meatballs uniformly: Achieve tasty, tender meatballs by shaping the kofta mixture into small balls of uniform size before frying.
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- 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.
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- 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 a 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.
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- 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.