Chicken Kofta Curry

  • Servings: 6
  • Prep Time: 15m
  • Cook Time: 25m
  • Ready In: 40m
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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

  • Fat

  • Protein

  • Serving Size

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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.


  • 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


Step 1

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

Step 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.

Step 3

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

Step 4

Mix half of the paste into the chicken keema.

Step 5

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

Step 6

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

Step 7

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

Step 8

Close the lid and cook for another 2 minutes.

Step 9

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

Step 10

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

Step 11

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

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