Chicken Koftay


Minced chicken and aromatic herbs and spices rolled into delicious meatballs served with a spicy curry. This is a classic subcontinental dish and can be enjoyed with rice or chapati, depending on your preference.

  • Medium
  • 5 person(s)
  • 40 Min


    • Minced Chicken1 kg
    • Chopped Coriander1 bunch
    • Chopped Onions2
    • Sliced Green Chilies5-6
    • Coriander Seeds (Roasted)1 tablespoon
    • Red Chili Powder1 tablespoon
    • SaltTo taste
    • Poppy Seeds (White)1 tablespoon
    • Garam Masala1 tablespoon
    • Cooking Oil5 – 6 tablespoon
    • Onions1 – 2, sliced
    • Garlic Paste1 tablespoon
    • Ginger Paste1 tablespoon
    • Diced Tomatoes1 cup
    • Tomato Paste1 - 2 tablespoon
    • Coriander Powder1 tablespoon
    • Cumin Powder1 tablespoon
    • Garam Masala1 tablespoon
    • Red Chili Powder1 tablespoon
    • Turmeric Powder1 teaspoon
    • Water1 cup
    • CorianderFor garnish


  • In a chopper, add minced chicken, chopped coriander, chopped onions, sliced green chilies, roasted coriander seeds, red chili powder, salt, poppy seeds, and garam masala. Blend until it forms a thick paste.
  • Grease palms with oil, and pick up a handful of the mixture at a time to mold into koftay, or small balls.
  • Heat oil in a pan and stir in onions. Fry until golden brown.
  • Add garlic paste and ginger paste, and stir well.
  • Stir in diced tomatoes and tomato paste.
  • Add coriander powder, cumin powder, garam masala, red chili powder, and turmeric powder. Stir well, and add water as required.
  • Bring the gravy to a boil, then add the koftay and cover with a lid. Let simmer for 10 minutes.
  • Garnish with coriander.
  • Enjoy! Please give us your feedback in the comments below.
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