Chicken Kofta Korma (Indian Meatballs in Creamy Sauce)

Chicken Kofta Korma (Indian Meatballs in Creamy Sauce)

This chicken kofta is cooked in a flavorful rich & creamy sauce (korma) made from yogurt, cream, and almonds. The meatballs are delicate, tender, and melt-in-your-mouth!

Course Main Course

Cuisine Indian

Keyword chicken kofta, indian chicken meatballs, korma

Prep Time 20

Cook Time 55

Total Time 1 15

Servings people

Calories 515kcal

Author Igor | Cooking The Globe

Ingredients

For the koftas (meatballs):

1 lb (450g) ground chicken
1 onion , chopped
1 tbsp ginger paste
1 tbsp garlic paste
1 cup (80g) breadcrumbs
2 eggs
½ tsp salt
1 tsp fresh cilantro , chopped
1 tsp mint leaves , chopped
½ tsp ground cardamom
½ tsp ground nutmeg

For the 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
¼ cup (60g) plain yogurt
½ cup light cream
½ tsp salt
1 tbsp ground almonds

Instructions

In a large bowl, combine together the ground chicken, onion, ginger paste, garlic paste, breadcrumbs, eggs, salt, cilantro, mint, cardamom, and nutmeg. With wet hands, form meatballs, about 1 ¼ inch (3cm) in size. Set aside.
In a large skillet or saucepan, heat the ghee. Add the onion and chili pepper and saute for about 5 minutes, stirring occasionally, until the onion is golden brown.
Stir in the ginger paste and garlic paste and cook 2 minutes more, stirring frequently. Add the turmeric, coriander, and yogurt and cook, stirring occasionally, 3 minutes more.
Add the cream, salt, and 1 cup water. Bring to a boil, reduce the heat to low, and simmer 10 minutes. Stir in the ground almonds and cook for 5 minutes more.
Return the meatballs to the skillet. Cover and cook 30 minutes over low heat, carefully turning them midway, to ensure all the meatballs are covered in sauce. Serve over rice or with naan, chapati (roti), or paratha.

Notes

1. Ghee can be substituted with salted butter but the final flavor of the dish will be different (not as rich).

2. How to make homemade ginger paste. Peel and chop 3 ½ oz (100g) ginger and process in a food processor with ½ cup water until you get a smooth paste.

3. How to make homemade garlic paste. Peel and chop 3 ½ oz (100g) garlic and process with ½ cup water in a food processor.

You can store both pastes in an airtight container in the refrigerator for up to 2 weeks. You can also divide them up in an ice cube tray and freeze for future use. Once they are frozen, just pop the blocks out and transfer to an air-tight container.

4. Recipe adapted from: "Spice Kitchen" by Ragini Dey.

Nutrition