✨ Comprehensive Introduction of Chicken Kofta
A popular traditional dish in Pakistani households, chicken kofta consists of succulent meatballs cooked in a gravy with a lot of spices. While red meat versions are common, this chicken variation is lighter, quicker to cook, and just as flavorful.
Blending ground chicken with aromatic spices and herbs, then gently cooking it in a tomato-yogurt-based masala, makes this dish a standout. Whether it’s for a special dinner or a cozy family meal, this authentic Chicken Kofta recipe delivers on both flavor and comfort—and it’s surprisingly easy to pull off.
Quick Recipe Overview of Chicken Kofta
| Prep Time | Cook Time | Total Time | Servings | Spice Level | Cuisine |
| 20 mins | 30 mins | 50 mins | 4–5 | Medium 🔥 | Pakistani |
Ingredients of Chicken Kofta
For the Koftas (Meatballs):
* 500g ground chicken (boneless thigh or mixed)
* 1 small onion, finely grated (squeeze out water)
* 2 tbsp fresh coriander leaves, chopped
* 1 green chili, finely chopped
* 1 tsp ginger-garlic paste
* ½ tsp red chili powder
* ½ tsp garam masala
* ½ tsp salt
* 2 tbsp besan (chickpea flour) or breadcrumbs (for binding)
For the Masala (Gravy):
* 2 tbsp oil or ghee
* 1 medium onion, finely chopped
* 2 medium tomatoes, puréed
* 1 tbsp yogurt
* 1 tsp ginger-garlic paste
* ½ tsp turmeric
* 1 tsp coriander powder
* 1 tsp red chili powder
* Salt to taste
* ½ tsp garam masala
* Fresh coriander leaves (for garnish)
Detailed Instructions
1. Prepare the Kofta Mixture
* Mix all Kofta in Basin with Ingredients
* Mix well until uniform (do not overmix).
* Lightly oil your hands and form small round meatballs (about 1-inch).
* To firm up, place on a tray and chill for 15 to 20 minutes.
2. Make the Masala Base
* Heat oil or ghee. In a deep pan over Low heat
* Need the chopped onions & cook them until they are golden brown.
* Cook the ginger-garlic paste for one minute after adding it.
* Stir in the turmeric, chili powder, coriander powder, tomato purée, and salt.
* Keep cooking the masala until all of the oil has separated and the smell of raw tomatoes has disappeared.
* Add yogurt and cook for another 2–3 minutes on low flame.
3. Add Koftas
* Gently place koftas into the masala one by one.
* To avoid breakage, do not stir right away.
* Depending on the desired gravy thickness, add ½ to ¾ cup water.
* Cover and cook on low heat for 15–20 minutes until koftas are fully cooked.
* Once done, sprinkle garam masala and let simmer uncovered for 2 minutes.
4. Garnish & Rest
* Garnish with fresh coriander and a touch of julienned ginger if desired.
* Let the koftas rest for 5 minutes before serving for the best texture.
Serving Suggestions
* Serve hot with naan, chapati, or zeera rice.
* Accompany with a cool raita or kachumber salad.
* For a dinner party twist, top with a drizzle of cream or butter.
Nutritional Info (Per Serving – Approx.)
| Nutrient | Amount |
| Calories | 290–340 kcal |
| Protein | 27g |
| Carbohydrates | 7g |
| Fat | 18g |
Final Thoughts
This Chicken Kofta Recipe strikes the perfect balance between authentic flavor and ease. The perfume is enticing, the masala is rich, and the koftas are soft. With a little prep and a lot of flavors, this dish proves that traditional Pakistani food can be both accessible and soul-satisfying.
