• windhukitchen

Chicken Kofta Curry

Updated: Sep 18

Chicken Kofta curry is prepared with minced meat or kheema that is blended with Indian spices and made into small lemon sized balls which are cooked in a paste of poppy seeds and dried coconut.

Cuisine: Indian. Course: Main Serves: 6

Prep Time: 15 Min Cook Time: 25 Min Total Time: 40 min.

Nutritional Info: Serving Size: 100g

Calories: 117 Carbs: 7g. Fat: 2g. Protein: 18g


  • 500 Grams Chicken Keema

  • 1/2 Teaspoon Turmeric Powder

  • 1 Teaspoon Chili Powder

  • 1 Teaspoon Salt

  • 1 Tablespoon Ginger Garlic Paste

  • 1 Tablespoon Lemon Juice

  • 3 Teaspoons Roasted Chana Dal

  • 2 Teaspoons Coconut Powder

  • 6-7 Elachi

  • 1 Teaspoon Poppy Seeds

  • 2 Teaspoon Sesame Seeds

  • 1 Teaspoon Chironji


1. Dry roast 1 teaspoon poppy seeds, 2 teaspoons sesame seeds, 2 teaspoons coconut.

2. Take all dry roasted ingredients in a grinder and add 1 teaspoon chili powder, 1 teaspoon salt, 3 tablespoons roasted chana dal, 1 teaspoon chironji and make a fine powder.

3. Take the powder Into a bowl, add ginger-garlic paste, and 1/2 cup water and make a paste.

4. Mix half of the paste to the chicken keema.

5. In a pan, add oil (don't turn on the stove)

6. Apply some oil to the hands and make balls & put them in the pan.

7. Turn ON the stove and close the lid, cook for 3 minutes, turn them slowly.

8. Close the lid and cook for another 2 minutes.

9. Add 1 cup water to rest of the ground paste and make it a liquid consistency

11. Add the liquid to the balls & mix well. Close the lid and cook for 5 minutes,

stirring occasionally.

12. Cook until the gravy is thick & add one tablespoon lemon juice, mix it well and turn off the stove.

Watch the Video for Procedure:

© 2020 by Windhu Kitchen

Homemade Cooking|Cooking Recipes|Indian Recipes
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