Chicken Kofta Curry

written by Sarah Michael Griffin April 21, 2017

Greetings To One and All!

Welcome to Nosh and Grub!
On my very first recipe blog I would like to share with you folks my MOST favourite Pakistani Food- Kofta Curry.

A random lunch or dinner got me into entering a Pakistani Restaurant- couldn’t remember when. This dish was the one that got me the most with its rich flavour. Here is my take on the Kofta Curry. Traditional Kofta’s mostly uses Mutton but I have opted for Chicken meat instead. Yes, the Mutton would have paired well with the rich spices but chicken would give the mild tender and juicy koftas, which is already a hit among many.

I hope you guys try out the recipe, and enjoy it as much as I do.


How to make Chicken Kofta Curry

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Serves: 4 Prep Time: Cooking Time:


  • -500gm of Minced Chicken Breast
  • -125gm Greek Yoghurt
  • -1 tbs of Ginger & Garlic Paste
  • -1 tsp of Cumin Powder
  • -1 tsp of Red Chilli Powder
  • -1 tsp of Coriander Powder
  • -1/2 tsp of Turmeric Powder
  • -1/2 tsp of Garam Masala
  • -Salt & Pepper to taste
  • -1/2 tsp of Nutmeg powder (optional)
  • -1/2 tsp Each of Cumin Seeds, Caraway Seeds, Black Mustard Seeds, & Fenugreek Seeds (Mix all these seeds together)
  • -5 Small Cloves
  • -1 nos of Onion (Chopped)
  • -2-3 Medium Sized Tomatoes- Diced (if you’re using cherry tomatoes, it will be around 10 or 15 small nos cut into half)
  • –1/2 tbsp Coriander Powder + 1 tsp Turmeric Powder + 1/2 tbsp Red Chili Powder + 2 tbsp Garam Masala (mix all these spice powders together in a bowl and add in a little water at a time till turn into a thick paste, then set aside)
  • -A pinch of Nutmeg Powder
  • -Salt to taste ( you can opt for a teaspoon of chicken stock powder if you wanted to substitute the salt, it does brings out the flavor at some point)
  • -2 tablespoons Oil ( you can use any type of oil, unless you want it to be more fragrant and packed in flavour I suggest you use Ghee)
  • -1 cup of Water
  • 1.5 tbsp Greek Yogurt
  • -1 tbs of Kasoori Methi (there's no proper measurement for this - you can just grab a handful and sprinkle it)


The Kofta

  1.  First things first, we’re going to mix the Kofta ingredients. In a big bowl mix the ingredients listed under the “Kofta Ingredients”.

    Minced meat mixture with Greek yogurt, coriander powder, chili powder, turmeric powder, cumin powder, Garam Masala, and salt

  2.  Put a bit of oil on your hand and start rolling the patty into a ball (this depends on how big you want them to be. I have made it into a two inched diameter balls.
  3. Heat some oil on the pan and slowly fry the meatballs until it’s light brown and then set it aside


The Curry.

  1. Heat up the pan with the oil
  2. Put in the mixed spice seeds and cloves; stir it for a minute (in high heat)
  3. Turn the heat down to medium and add in the chopped onion; stir it till light brown
  4. Add in  the tomatoes and cook it until it’s  soft

    Stir-fry them till all the tomatoes goes soft and mushy and fragrant at the same time. Creating a beautiful curry base that packs in flavour.

  5. Add in the mixed spice powder paste and  keep stirring it till the oil breaks (make sure while at it the paste doesn’t get burned), then add in water
  6. Add in the Chicken Kofta, give it a stir and cover it for 7 to 10 min (keep an eye on it all the time and stir it in between in order not to let it burn underneath the pan)
  7. To make the curry extra rich and creamy, add the 1 1/2 tbsp Yogurt. Stir in well.
  8. Lastly add in the salt and Kasoori Methi in and stir it well for a minute and you’re done … Your Chicken Kofta Curry is Served…

Coupled with Ghee Rice, this can never go wrong!


Curious how it turned out? Why not give it a go and let us know! Even better, take a picture of the final product, post it on insta and #noshandgrub . We'll definitely re-post and give you guys a shout-out!

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