Chicken Kofta in Tomato Gravy Recipe

Introduction

Chicken Kofta in Tomato Gravy is a comforting and flavorful Indian-inspired dish featuring tender spiced chicken meatballs simmered in a rich, tangy tomato sauce. It’s perfect for a cozy dinner served with rice, roti, or naan.

Ingredients

• 2 pounds ground chicken
• 1/2 cup chopped cilantro (optional)
• 3 tablespoons gram flour or chickpea flour
• 2 tablespoons poppy seeds (optional)
• 1 tablespoon white or malt vinegar
• 2 teaspoons cumin seeds
• 2 teaspoons fine sea salt
• 1 1/2 teaspoons ginger paste or freshly grated ginger
• 1 1/2 teaspoons garlic paste or freshly grated garlic
• 1 1/2 teaspoons Kashmiri or other mild red chile powder (or 1 teaspoon red-pepper flakes)
• Vegetable or other neutral oil, for greasing hands
• 1/4 cup ghee or neutral oil
• 1 large yellow or red onion, finely chopped
• 1 1/2 teaspoons ginger paste or freshly grated ginger
• 1 1/2 teaspoons garlic paste or freshly grated garlic
• 1 1/2 teaspoons Kashmiri or other mild red chile powder
• 1 teaspoon cumin powder
• 1/4 teaspoon turmeric powder
• 4 Roma tomatoes, finely chopped, or 1 1/2 cups canned crushed tomatoes
• 1 teaspoon fine sea salt, plus more to taste
• 2 cups unsalted chicken stock or water
• 3 Thai green chiles, sliced
• 1/4 cup full-fat plain Greek yogurt
• 1 teaspoon poppy seeds (optional)
• 1/2 teaspoon garam masala
• 2 tablespoons roughly chopped cilantro
• Rice, roti or naan, for serving

Instructions

1. Step 1: Prepare the kofta by mixing all the kofta ingredients except the oil until evenly combined. Avoid overmixing to keep the kofta tender. Grease your palms with vegetable or neutral oil and gently form golf ball-size meatballs. Place them on a sheet pan without touching. If cooking immediately, set aside while preparing the gravy. For freezing, freeze the kofta on the sheet pan for 3 hours, then transfer to a container for up to 3 months. Refrigerate if cooking the next day.
2. Step 2: Heat ghee or oil in a large pot over high heat for 30 seconds. Add the chopped onion, ginger, and garlic, cooking until the onion turns translucent, about 5 to 7 minutes. Stir frequently to prevent burning.
3. Step 3: Stir in the red chile powder, cumin powder, and turmeric powder, cooking for 30 seconds to release their aromas. Add the chopped or crushed tomatoes and salt. Cook, stirring occasionally, until the mixture thickens and the oil separates from the tomato base, about 5 to 7 minutes.
4. Step 4: Pour in the chicken stock or water and add the sliced Thai green chiles. Bring to a boil, then simmer for 3 to 5 minutes if you prefer a thicker gravy. Stir in the Greek yogurt gently.
5. Step 5: Lower the meatballs carefully into the simmering gravy. They may not fit in one layer; that’s fine. Reduce heat to low, cover, and cook for 20 to 25 minutes until the kofta are cooked through—test by cutting one open. Adjust salt to taste.
6. Step 6: Finish by sprinkling poppy seeds (if using), garam masala, and chopped cilantro on top. Serve hot with rice, roti, or naan for a satisfying meal.

Tips & Variations

• For softer kofta, avoid overmixing the meat mixture and use just enough gram flour to bind.
• If you like spice, add more green chiles or increase the red chile powder slightly.
• Substitute Greek yogurt with coconut milk for a dairy-free version with a subtle sweetness.
• Garnish with fresh mint or a squeeze of lemon for an added fresh twist.

Storage

Store leftover chicken kofta and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to keep the meatballs tender. You can also freeze cooked kofta in gravy for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of chicken?

Yes, ground turkey is a great substitute and will produce similar results. Just be mindful that turkey is leaner, so the kofta may be slightly less moist.

How can I tell when the kofta are fully cooked?

Cut one kofta open to check that it’s no longer pink inside and cooked through. The texture should be firm but tender, indicating they are done.

Chicken Kofta in Tomato Gravy Recipe

Print Recipe

★★★★★

4.7 from 93 reviews

This Chicken Kofta in Tomato Gravy recipe features tender chicken meatballs cooked in a spiced tomato-based sauce, infused with aromatic spices and a touch of yogurt for creaminess. Perfectly paired with rice, roti, or naan, it’s a comforting and flavorful dish inspired by Indian cuisine.

• Author: Sienna
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Kofta

• 2 pounds ground chicken
• 1/2 cup chopped cilantro (optional)
• 3 tablespoons gram flour or chickpea flour
• 2 tablespoons poppy seeds (optional)
• 1 tablespoon white or malt vinegar
• 2 teaspoons cumin seeds
• 2 teaspoons fine sea salt
• 1 1/2 teaspoons ginger paste or freshly grated ginger
• 1 1/2 teaspoons garlic paste or freshly grated garlic
• 1 1/2 teaspoons Kashmiri or other mild red chile powder (or 1 teaspoon red-pepper flakes)
• Vegetable or other neutral oil, for greasing hands

Gravy

• 1/4 cup ghee or neutral oil
• 1 large yellow or red onion, finely chopped
• 1 1/2 teaspoons ginger paste or freshly grated ginger
• 1 1/2 teaspoons garlic paste or freshly grated garlic
• 1 1/2 teaspoons Kashmiri or other mild red chile powder
• 1 teaspoon cumin powder
• 1/4 teaspoon turmeric powder
• 4 Roma tomatoes, finely chopped, or 1 1/2 cups canned crushed tomatoes
• 1 teaspoon fine sea salt, plus more to taste
• 2 cups unsalted chicken stock or water
• 3 Thai green chiles, sliced
• 1/4 cup full-fat plain Greek yogurt
• 1 teaspoon poppy seeds (optional)
• 1/2 teaspoon garam masala
• 2 tablespoons roughly chopped cilantro
• Rice, roti or naan, for serving

Instructions

1. Prepare the kofta: Mix all the kofta ingredients except for the oil until evenly distributed, taking care not to overmix. Grease your palms with oil and gently form the mixture into golf ball-sized kofta. Lay them out on a sheet pan ensuring they don’t touch. If cooking immediately, set aside while you prepare the gravy. For storage, freeze the kofta on the sheet pan for 3 hours until hardened, then transfer to an airtight container for up to 3 months, or refrigerate covered overnight.
2. Cook the gravy base: Heat the ghee or neutral oil in a large pot over high heat for 30 seconds. Add the finely chopped onion, ginger paste, and garlic paste, cooking until the onion becomes translucent, about 5 to 7 minutes, stirring frequently to prevent burning.
3. Add spices and tomatoes: Stir in the Kashmiri chile powder, cumin powder, and turmeric powder, cooking for 30 seconds to release their aromas. Then add the chopped tomatoes and 1 teaspoon sea salt, cooking until the mixture becomes thick and jammy and the oil starts to separate from the tomato base, about 5 to 7 minutes.
4. Add liquids and chiles: Pour in the chicken stock or water and add the sliced Thai green chiles. Bring to a boil, then optionally cook for 3 to 5 minutes to reduce and thicken the gravy slightly. Stir in the Greek yogurt to add creaminess and balance the flavors.
5. Cook the kofta: Once the gravy reaches a simmer, reduce heat to medium and gently lower the prepared kofta meatballs into the liquid. They may not fit in a single layer; that is fine. When the liquid returns to a simmer, lower the heat to low, cover the pot, and cook for 20 to 25 minutes until the kofta are fully cooked through. Check one by cutting it open to ensure no pinkness remains.
6. Finish and serve: Season the dish with additional salt to taste. Sprinkle poppy seeds (if using), garam masala, and chopped cilantro over the top. Serve hot alongside steamed rice, roti, or naan for a complete meal.

Notes

• Do not overmix the kofta mixture to keep the meatballs tender.
• Using ghee adds a richer flavor, but neutral oil can be used as a substitute.
• Adjust the amount of green chiles according to your heat preference.
• The kofta can be made ahead and frozen for up to three months.
• Ensure the kofta are cooked fully by cutting one open before serving.

Keywords: Chicken Kofta, Indian Meatballs, Tomato Gravy, Spiced Chicken Kofta, Indian Dinner Recipe