How to make Chicken Kofta - Minced chicken koftas cooked in a flavourful gravy.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Chicken Mince (चिकन कीमा), Fresh Mint Leaves (ताज़े पुदीने के पत्ते )

Cuisine : Indian

Course : Main Course Chicken

Chicken Kofta Recipe Card

Chicken Kofta

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 0-5 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chicken Kofta Recipe

  • Chicken Mince 750 grams

  • Fresh Mint Leaves 1

  • Garam masala powder 1 teaspoon

  • Red chilli powder 1 1/4 teaspoon

  • Butter 2 tablespoons

  • Salt to taste

  • Oil 2 tablespoons + 1 teaspoon

  • Ginger finely chopped 1 1/2 tablespoons

  • Garlic finely chopped 1 tablespoon

  • Green chillies finely chopped 2

  • Onions 2 medium

  • Fresh mint leaves roughly chopped 1 1/2 cups

  • Fresh coriander leaves roughly chopped 1 cup

  • Turmeric powder 1/2 teaspoon

  • Bay leaves 2

  • Cashewnut paste 3 tablespoons

  • Coriander powder 1 tablespoon

  • Fresh cream 1/2 cup

  • Juice of ¼ lemon

  • Fresh red chillies slit into four without cutting through 2


Step 1

Break egg into a bowl. Add chicken mince, garam masala powder, 1 tsp red chilli powder, 1 tbsp butter and salt and mix well.

Step 2

Heat 1 tsp oil and remaining butter in a non-stick pan. Add ginger, garlic and green chillies and sauté for 1-2 minutes.

Step 3

Finely slice onions, add to the pan and sauté till light brown.

Step 4

Add mint leaves, coriander leaves, ¼ tsp turmeric powder and sauté for a minute. Transfer into a mixer jar, grind into a coarse mixture and transfer into a bowl.

Step 5

Grind the chicken mince mixture and transfer in a bowl.

Step 6

Heat the remaining oil in another non-stick pan. Add bay leaves and cashewnut paste and sauté for 6-8 minutes. Add coriander powder, remaining turmeric powder, remaining red chilli powder and sauté for 3-4 minutes. Add 2 cups water and let the mixture come to a boil.

Step 7

Grease your palms with oil. Make small balls of the chicken mixture and slide them in the cashewnut gravy and cook till chicken is almost done.

Step 8

Add the ground mint-coriander mixture and cook for 1-2 minutes. Add fresh cream, lemon juice and mix.

Step 9

Transfer into a serving bowl, garnish with fresh red chillies and serve hot.