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4.04 from 33 votes

Chicken Keema kofta Curry

A tasty yet flavorful recipe of chicken meatballs cooked in Indian gravy and flavored with aromatic spices.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 PEOPLE
Author Ruchi






  • Assemble all the ingredients.
  • Wash, mince and squeeze out water from the chicken. Chicken should be dry and crumbly.
  • Transfer minced chicken in a big bowl and add ingredients one by one.
  • Add chopped coriander leaves, spices and mix all the ingredients together.
  • Make small kofta balls.
  • This will make 12 koftas.
  • Heat a non stick kadhai and grease it. Add koftas....
  • Cover and cook them on low heat.
  • Turn them occasionally and cook till evenly brown from all the sides.
  • It will take 10 minutes on low flame.
  • Chicken keema koftas are ready. Set them aside.


  • Assemble all the ingredients for the gravy.
  • In a kadahi heat oil or ghee and add bay leaf, cumin and black cardamom. As they brown up add ginger-garlic paste and cook for few seconds.
  • Add onion paste and cook for 2-3 minutes. For me it was 2:30 minutes.
  • Mix in tomato puree and chopped tomatoes, salt, red chili powder or degi mirch powder and add 1/4 cup of water and cook the masala on medium flame for 3- 4 minutes. For me it was 3:30 minutes.
  • Add in all the spices, cream and cook for another 3 minutes....
  • Till the oil starts to separate from the masala.
  • Finally mix in potli masala or keema masala. Again this is optional.
  • Add water and bring the gravy to a boil.
  • Drop in cooked keema koftas, mix and give it a final boil.
  • Cover and take the kadhai off the flame. Let the koftas soak in the gravy for 5-6 minutes.
  • Chicken keema kofta curry is ready.
  • Serve hot garnished with chopped cilantro leaves and hot naan and salad. The table is set... Enjoy!!