Chicken Kofta Curry – a classic Pakistani favorite that’s juicy, flavorful, and surprisingly easy to make at home!
Tender spiced chicken meatballs (koftay) simmered in a rich, aromatic gravy – this dish brings restaurant-style taste to your table without any fuss. Perfect for beginners, this step-by-step recipe helps you make soft, melt-in-your-mouth koftas that won’t break or fall apart.
Why You’ll Love This Recipe
- Super juicy and tender chicken koftas (no dry or hard results!)
- Aromatic onion-tomato-yogurt-based gravy packed with authentic Pakistani spices
- One-pot magic – the koftas cook gently right in the curry
- Great with rice, naan, or roti for a comforting family meal
Quick Tips for Perfect Koftas That Don’t Break
- Use fresh ground chicken (preferably thigh meat for extra juiciness).
- Add a bit of gram flour (besan), soaked bread, or egg as a binder.
- Mix lightly – don’t over-knead the mixture.
- Chill the shaped koftas for 15–20 minutes before adding to the gravy.
- Simmer gently on low heat and swirl the pot instead of stirring with a spoon to keep them intact.
Even if it’s your first time making koftay, this foolproof method delivers soft, flavorful results every time. The koftas soak up all the delicious spices from the gravy, creating that perfect balance of taste in every bite.
Ready to impress your family with homemade Chicken Kofta Curry? Follow the easy steps and enjoy this hearty, soul-warming Pakistani dish tonight!
Also See: Easy Chicken Jalfrezi Recipe
Easy Chicken Kofta Recipe
Cuisine: Pakistani
Author: Admin
Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hour 5 mins
Serves: 6
Ingredients
For Kofta
- Chicken boneless ½ kg or 500g
- Salt to taste
- Red chili powder 1 tsp
- Garam masala powder 1 tsp
- Egg 1 (beaten)
For Curry
- Oil ½ cup
- Onion 2 medium (sliced)
- Ginger garlic paste 1 tbsp
- Tomato 2 large (make paste)
- Salt to taste
- Red chili powder 1 tsp
- Turmeric powder ½ tsp
- Garam masala powder 1 tsp
- Yogurt 4 tsp
- Boiled eggs 4 for serving
Instructions
- Add chicken in food processor and process it to make mince.
- Take out in a bowl. Add salt, red chili powder, garam masala powder and half egg. Mix everything. If need add more egg.
- Make small balls and keep in a platter or tray. When balls are ready keep them in fridge.
- In meanwhile heat oil in a pan and fry onion until brown. Add ginger garlic paste, tomato paste and stir frequently.
- Now add salt, red chili powder and turmeric powder. When oil comes on top, add 2-3 glasses water.
- Allow water to boil then add kofta in boiling water.
- Cover and cook on high heat for 2 minutes then slow down the heat until water dries.
- Remove from heat and add yogurt, mix gently.
- Put on heat and cook until oil separates.
- Now add sufficient water, according to gravy you want.
- Cook for 10 minutes on slow heat. Sprinkle garam masala at the end.
- Dish out and serve with boiled eggs.
