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Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe

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4.3 from 73 reviews

  • Author: Maggie
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Description

Chicken Kofta Korma is a flavorful Indian dish featuring tender ground chicken meatballs cooked in a rich, creamy, and aromatic sauce made with spices, yogurt, cream, and ground almonds. This comforting recipe combines fragrant herbs like cilantro and mint with warming spices such as cardamom, nutmeg, turmeric, and coriander, simmered gently to perfection. Perfect served over rice or with Indian breads like naan, chapati, or paratha, this dish offers a delicious introduction to Indian cuisine with a creamy texture and balanced spice.

Ingredients

Kofta Meatballs

  • 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

Korma Sauce

  • 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

Instructions

  1. Prepare the Meatballs: In a large bowl, combine the ground chicken, chopped onion, ginger paste, garlic paste, breadcrumbs, eggs, salt, cilantro, mint, ground cardamom, and ground nutmeg. Mix thoroughly with your hands or a spoon until evenly combined. Using wet hands, form the mixture into meatballs approximately 1 1/4 inch (3 cm) in diameter. Set the meatballs aside for use later.
  2. Saute Onions and Chili Pepper: Heat the ghee in a large skillet or saucepan over medium heat. Add the sliced onions and the whole dried red chili pepper. Saute them for about 5 minutes, stirring occasionally, until the onions are golden brown and fragrant.
  3. Add Aromatics and Spices: Stir in the ginger paste and garlic paste into the skillet and cook for an additional 2 minutes while stirring frequently. Then add turmeric powder, ground coriander, and plain yogurt. Cook the mixture, stirring occasionally, for about 3 minutes to meld the flavors.
  4. Add Cream and Simmer Sauce: Pour in the light cream, salt, and 1 cup of water. Bring the sauce to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes. Stir in the ground almonds and allow the sauce to cook for another 5 minutes, thickening slightly.
  5. Cook the Meatballs in Sauce: Return the prepared meatballs to the skillet, submerging them in the sauce. Cover the pan and cook over low heat for 30 minutes. Carefully turn the meatballs midway through cooking to ensure they are evenly coated with the sauce and cook thoroughly. Once done, serve hot with steamed rice or Indian breads like naan, chapati, or paratha.

Notes

  • You can substitute ground chicken with ground turkey or lamb for variation.
  • Adjust the amount of dried chili pepper to control spice level.
  • Ground almonds help thicken the sauce and add a nutty flavor; they can be replaced with cashew powder if preferred.
  • For a richer sauce, replace light cream with heavy cream or coconut cream for a dairy-free option.
  • Meatballs can be browned lightly in the skillet before simmering for added texture.
  • Serve with basmati rice for an authentic pairing.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian

Find it online: https://recipeworthsaving.com/chicken-kofta-korma-indian-meatballs-in-creamy-sauce-recipe/