Name: Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Indian
Ingredients: 1 lb (450g) ground chicken; 1 onion, chopped; 1 tbsp ginger paste; 1 tbsp garlic paste; 1 cup (80g) breadcrumbs; 2 eggs; 1/2 tsp salt; 1 tsp fresh cilantro, chopped; 1 tsp mint leaves, chopped; 1/2 tsp ground cardamom; 1/2 tsp ground nutmeg; 2 oz (60g) ghee; 2 large onions, sliced; 1 whole dried red chili pepper; 1 tbsp ginger paste; 1 tsp garlic paste; 1 tsp turmeric; 1 tsp ground coriander; 1/4 cup (60g) plain yogurt; 1/2 cup light cream; 1/2 tsp salt; 1 tbsp ground almonds; 1 cup water

Jump to Recipe· 4.3 from 73 reviews

If you are looking for a dish that brings together the vibrant flavors of India in a rich and comforting way, the Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe is an absolute delight you must try. This recipe combines tender, spiced chicken meatballs with a luscious, creamy sauce infused with warming spices and fragrant herbs, creating a dish that’s both elegant and soul-satisfying. It’s perfect for impressing guests or simply indulging in a cozy, flavorful meal at home.

Ingredients You’ll Need

In a clear glass bowl resting on a white marbled surface, there are several layers of ingredients: on one side is pale pink raw ground meat with a soft, stringy texture, next to two bright yellow raw egg yolks with smooth, shiny surfaces, below are small chopped white onion pieces, finely chopped green herbs sprinkled over the meat, a dollop of creamy white minced garlic on top, and a small pile of light beige breadcrumbs near the onions. The bowl is partly filled and the ingredients are neatly arranged but not mixed. Photo taken with an iphone --ar 4:5 --v 7

Putting together this Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe is wonderfully straightforward because each ingredient is carefully chosen to build layers of authentic flavor and texture. From aromatic spices to creamy elements, every component plays a vital role in making this dish truly special.

1 lb (450g) ground chicken: The base for the tender, juicy meatballs packed with flavor.
1 onion, chopped: Adds sweetness and depth directly into the kofta mix.
1 tbsp ginger paste: Brings a warm, zesty note that brightens the dish.
1 tbsp garlic paste: Infuses the kofta and sauce with rich, savory aroma.
1 cup (80g) breadcrumbs: Helps bind the meatballs for the perfect texture.
2 eggs: Essential for holding the meatballs together while cooking.
1/2 tsp salt: Balances all the savory elements perfectly.
1 tsp fresh cilantro, chopped: Adds a fresh, aromatic burst of flavor.
1 tsp mint leaves, chopped: Provides a cooling contrast to the warm spices.
1/2 tsp ground cardamom: A subtle spice that lends a fragrant floral note.
1/2 tsp ground nutmeg: Gives warmth and complexity to the meatball mix.
2 oz. (60g) ghee: Used for sautéing, offering a rich buttery flavor traditional to Indian cooking.
2 large onions, sliced: Slow-cooked for the creamy sauce’s delicate sweetness and body.
1 whole dried red chili pepper: Lends gentle heat and smoky undertones.
1 tbsp ginger paste: Used again in the sauce for a layered ginger flavor.
1 tsp garlic paste: Enhances the sauce’s robust, savory profile.
1 tsp turmeric: Adds vibrant color and earthy warmth to the sauce.
1 tsp ground coriander: Brings bright, citrusy notes that brighten the creamy sauce.
1/4 cup (60g) plain yogurt: Adds tang and creaminess to balance the spices.
1/2 cup light cream: Essential for that rich, silky texture of the korma sauce.
1/2 tsp salt: Adjusts seasoning in the sauce for perfect balance.
1 tbsp ground almonds: Adds subtle nuttiness and thickness to the sauce.

How to Make Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe

Step 1: Prepare and Shape the Meatballs

First, gather a large bowl and mix together your ground chicken, chopped onion, ginger and garlic pastes, breadcrumbs, eggs, salt, fresh cilantro, mint, ground cardamom, and nutmeg. Be sure to combine everything thoroughly so every bite bursts with flavor. Using wet hands prevents sticking while shaping the mixture into uniform 1 1/4 inch meatballs, which ensures even cooking and a pleasing size.

Step 2: Start the Flavor Base for the Sauce

Next, heat the fragrant ghee in a large skillet or saucepan over medium heat. Add the sliced onions and whole dried red chili pepper, gently sautéing them for about five minutes until the onions turn a beautiful golden brown. This caramelization layers in a slight sweetness that beautifully balances the spices later on.

Step 3: Build the Spice Profile

Once the onions have softened, stir in the ginger and garlic pastes, cooking for an additional two minutes while stirring frequently. Then add turmeric, ground coriander, and the plain yogurt. Simmer gently, stirring occasionally for about three minutes to meld those glorious spices and tangy yogurt into a smooth and fragrant base.

Step 4: Add Cream and Almonds to the Sauce

Pour in the light cream along with salt and a cup of water, bringing everything to a boil before reducing the heat to low. Let the sauce simmer for 10 minutes to allow flavors to deepen beautifully. Then stir in the ground almonds, letting the sauce thicken and develop a subtle nutty richness over the next five minutes.

Step 5: Cook the Kofta in the Creamy Sauce

Finally, gently return the meatballs to your skillet, making sure they nestle into the luscious sauce. Cover the pan and simmer over low heat for 30 minutes, carefully turning the meatballs halfway through to ensure they soak up all that creamy, spiced goodness. This slow cooking will make the chicken meatballs tender and infused with the sauce’s luxurious flavors.

How to Serve Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe

A white plate holds a bed of fluffy white rice with long grains, arranged to cover the base of the plate evenly. On top, there are four round yellow curry meatballs, coated in a thick sauce with specks of green herbs scattered over them. Around the plate, a few fresh green mint leaves are placed on the white marbled texture surface. A light gray cloth rests to the right side near the plate. The dish looks warm and inviting, with a mix of soft textures and vibrant colors. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh cilantro and mint sprinkled over the top add a burst of brightness and color, elevating the dish visually and in flavor. Toasted slivered almonds also bring a delightful crunch that complements the creamy sauce perfectly.

Side Dishes

Serve the Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe with fluffy basmati rice to soak up the velvety sauce. Alternatively, soft Indian breads like naan, chapati, or paratha provide a delicious way to scoop up every last drop. A simple cucumber raita on the side helps cool and balance the dish’s spices beautifully.

Creative Ways to Present

For a special occasion, serve the kofta in individual mini cocottes for an elegant touch. You can also layer the dish in a wide shallow bowl with a sprinkle of pomegranate seeds for bursts of sweetness and an inviting pop of color. Pairing with a chilled glass of lightly spiced chai or mango lassi rounds out a truly memorable meal.

Make Ahead and Storage

Storing Leftovers

Place any leftover kofta and sauce in an airtight container and store it in the refrigerator for up to three days. The flavors will continue to develop, making your next meal even more delicious.

Freezing

You can freeze the meatballs separately on a baking sheet first, then transfer them to a freezer-safe bag or container to keep their shape intact. Freeze the sauce on its own in a separate container. Together, they will keep well for up to two months.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water or cream if needed to loosen the sauce. Stir occasionally to warm the meatballs evenly without drying them out. Microwaving on a low setting also works but keep a close eye to avoid toughening the chicken.

FAQs

Can I use beef or lamb instead of chicken for the kofta?

Absolutely! While this Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe is designed for chicken’s tender texture, beef or lamb would also make delicious, hearty meatballs for the dish.

Is this recipe very spicy?

No, this korma is known for its mild, creamy sauce with gentle warmth from the dried chili pepper. You can adjust the chili or spices to suit your preferred heat level.

Can I make this recipe dairy-free?

Yes, substitute the ghee with coconut oil, use coconut or cashew cream instead of light cream, and a dairy-free yogurt alternative to keep the creamy texture while avoiding dairy.

How long do the meatballs need to cook in the sauce?

The recipe calls for 30 minutes of gentle simmering, which allows the meatballs to cook through and absorb the flavors beautifully. Turning them midway ensures even saucing.

What’s the best way to serve leftover sauce?

Leftover sauce is fantastic over grilled vegetables, roasted potatoes, or even as a dip with warm bread. You can also stir it into cooked rice or couscous for an easy companion to other dishes.

Final Thoughts

I truly hope you enjoy making and sharing this Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe as much as I do. It’s one of those comforting yet special meals that bring a little bit of Indian magic to your table. Whether for a family dinner or a cozy weekend treat, this dish promises satisfaction in every bite. Happy cooking!