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Chicken Kofta Masala (Meatballs)

By hsnali (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Optional 1 hour refigeration
  • Easy
  • Serves 4
Delicious, authentic and quick recipe for Pakistani Chicken Kofta Curry. The meatballs aren't spicy while the curry is. This works well for kids as they can have with with little on no curry.
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Ingredients

Kofta Meatballs

  • Chicken Thigh Mince - 500g
  • 1 slice of whole bread - freshly crumbed using a blender
  • 1 egg
  • salt around half tsp
  • black pepper, just a pinch
  • cumin powder, just a pinch
  • Optional - ginger garlic paste - 1 tbsp
  • Optional - Finely chopped coriander
  • Vegetable oil for shallow frying

Gravy

  • Chicken Thigh Mince - 500g
  • 1 slice of whole bread - freshly crumbed using a blender
  • 1 egg
  • salt around half tsp
  • black pepper, just a pinch
  • cumin powder, just a pinch
  • Optional - ginger garlic paste - 1 tbsp
  • Optional - Finely chopped coriander
  • Vegetable oil for shallow frying
  • 1 large onion
  • 3 medium tomatoes
  • 1 tbsp ginger garlic paste
  • Coriander, hand ful
  • salt 0.5 tsp
  • thin green chilli 1
  • cumin seeds, 0.5 tsp
  • Turmeric 0.5 tsp
  • coriander powder 0.5 tsp
  • Cloves 3
  • Black pepper kernels 5

Method

  • STEP 1
    Mix all meatball ingredients gently and thoroughly. Optionally, leave the mixture to rest for around an hour in a cold place.
  • STEP 2
    Create meatballs, around 3 to 5cm diameter. Use a little bit of cooking oil on your palms while rolling to seal.
  • STEP 3
    Dice the onion and tomatoes and blend them into a paste.
  • STEP 4
    Put around 3 tbsp of cooking oil in a pot. Add cumin seeds, cloves, black pepper kernels, cinnamon stick and fry for half a minute and then add ginger garlic paste. After another half a minute, add the onion tomato paste and cook on medium flame.
  • STEP 5
    While the paste is cooking, shallow fry the meatballs to give a little bit of texture and taste. This will help them bind when cooked later. Add chopped coriander.
  • STEP 6
    Once the paste is cooked (takes around 12-15 mins), the paste will thicken and the oil will rise to the top. Add the meatballs gently and stir a little to coat them with the paste. In a couple of minutes, add a little bit of water and let it cook for around 10 minutes on med ium flame and another 5 minutes on low flame. Stir gently as needed.
  • STEP 7
    Serve with roti - flatbreads or nan bread as preferred.
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