Minced Chicken Kofta Curry recipe | Kheema

  1. Minced Chicken Kofta Curry recipe | Kheema is prepared using minced chicken also called as ‘kothu kari’ from chicken with other spices and prepare a kheema or Kola urundai and frying it in oil. This kofta is then immersed in a gravy to use as side dish for Chapathi Idli Dosa or rice .



For kofta:-

  • Ground chicken/ minced chicken – 400gms

  • Curd – 2tsp
  • Ginger garlic paste – 1 tsp
  • Garam masala powder – 1 tsp
  • Salt – to taste
  • Vegetable oil – for deep fry


ingredients for koftas – curd, ginger garlic paste, garam masala powder and salt

For Gravy:-

  • Onion – 2 (chopped)
  • Ginger garlic paste – 1 tsp
  • Curd – 1/2 cup
  • Tomato – 2 (puree)
  • Cinnamon stick – 1 inch
  • Cloves – 3
  • Green cardamom – 3
  • Red chilly powder – 1 tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 1 tsp
  • Garam masala powder – 1/2 tsp
  • Turmeric powder – 1/2 tsp
  • Sugar – 1 tblsp
  • Salt – to taste
  • Vegetable oil – 2 tsp


ingredients for gravy – onion, ginger garlic paste, curd, cinnamon stick, cloves, green cardamom, red chilly powder, coriander powder, turmeric powder, cumin powder, garam masala powder , sugar and salt


1. Mix curd, Ginger garlic paste, garam masala powder, required salt and minced chicken together and make it into a dough. Make small koftas out of it.

2. Heat oil in a pan and deep fry the minced chicken koftas. Remove when it turns golden brown.

3. Grind the tomatoes in a mixie.

4. Heat oil in a pan, add cinnamon stick, green cardamom and cloves.

5. When it splutters add chopped onions and sauté for a few minutes till the colour of the onion turns light brown in colour.

6. Now add Ginger garlic paste and sauté for few more minutes.

7. Next add ground tomato purée to it.

8. Next add all the spice powders, sugar, required salt and curd. Mix well.

9. Close lid and keep for 5 minutes in low flame.

10. Now add fried chicken koftas to it.

11. Mix well and close lid. Again let it be in low flame for 5-10 minutes.

12. Switch off flame and transfer to serving bowl. Serve as side dish for phulkas, naan and chappathis.

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