Chicken kofta curry recipe by chef zakir qureshi

Chicken kofta curry recipe by chef zakir qureshi

Had some leftover minced chicken (keema) within my refrigerator and cooked up my mother’s signature dish- Chicken Keema kofta Curry. A tasty yet flavorful recipe of chicken meatballs cooked in Indian gravy and flavored with aromatic spices. As rival veggie kofta curry these ones are simple to shape and prepare. Typically keema is made of minced lamb meat/mutton but here I have tried personally chicken to organize these koftas.

Chicken koftas are cooked in 2 ways- either they may be cooked the way in which proven below or could be cooked by tossing raw keema balls within the gravy. In either case is okay and keema balls are cooked completely both in the techniques and therefore are super moist. These koftas could be prepared ahead of time and when you're prepared to serve dinner/lunch (fifteen minutes before serving) toss them in gravy, provide a boil and offered them fresh and hot.

For the finish from the recipe potli masala was put into the gravy but that's totally optional. It may be substituted with commercially made keema masala or even though you leave that out, it simply fine. Only difference is the fact that adding this spice flavor required the gravy to a new level also it wound up tasting like restaurant style keema kofta curry.

If you need a smooth and creamy gravy, substitute chopped tomato with 2 tablespoon of tomato puree. Love this particular scrumptious and attractive keema kofta curry on the bed of hot grain or with naan or Kulchas.


  • 225 gms Minced Chicken ( 1 cup)
  • 1/2 - 2/3 cup Roasted Besan
  • 1/4 teaspoon Ginger root paste
  • 1/4 teaspoon Garlic clove paste
  • 1/2 teaspoon Roasted cumin seeds
  • 1/2 teaspoon Coriander powder (sukha dhaniya)
  • 1/4 teaspoon Degi Mirch or Red chili Powder
  • 1 teaspoon Chopped cilantro leaves
  • Salt to taste
  • 1 medium Onion grounded to stick
  • 1/2 teaspoon Ginger root paste
  • 1/2 teaspoon Garlic clove paste
  • 1 medium Tomato grounded to stick
  • 1 small Tomato, chopped
  • 2-3 bits of Black Cardamom
  • 2-3 bits of Bay leaves
  • 1/2 teaspoon Cumin seeds
  • 1/2 teaspoon Degi Mirch or Red chili Powder
  • 1/2 teaspoon Coriander powder (sukha dhaniya)
  • 1 teaspoon Garam Masala Powder
  • 1/8 teaspoon Potli Masala or Keema Masala (optional)
  • 1/2 cup Cream or Thick yogurt
  • Salt to taste
  • 1 tablespoon Oil or Ghee
  • 2 teaspoon Chopped Coriander leaves (for garnish)


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