If you’re like me and love dishes that bring a touch of rich, comforting warmth to the dinner table, you’re going to adore this Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe. It’s one of those recipes that feels special yet comes together so easily. The delicate spices and creamy sauce balance the tender, flavorful koftas perfectly—making it an ideal meal any day you want to impress your family or guests without hours in the kitchen.
I first made this dish on a chilly evening, and honestly, it felt like a hug in food form. Whether you’re serving it for a cozy weekend dinner or a celebratory feast, you’ll find that this Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe hits all the right notes: spicy, creamy, and utterly comforting. Plus, it pairs beautifully with rice or naan, giving you plenty of versatility.
Why You’ll Love This Recipe
- Balanced Flavors: The combination of warming spices and creamy sauce creates a mouthwatering experience.
- Tender Meatballs: Using ground chicken with breadcrumbs keeps the koftas juicy and delicate.
- Versatile Serving: It pairs wonderfully with rice, naan, or chapati, letting you make it your own.
- Great Make-Ahead Option: The flavors actually deepen if you prepare it a day early, perfect for meal planning.
Ingredients You’ll Need
The magic of this Chicken Kofta Korma comes from a thoughtful blend of aromatic spices, fresh herbs, and creamy textures. Shopping for fresh ginger and garlic paste can save you time, or you can easily make them at home for that extra burst of flavor.
- Ground chicken: Choose good quality, preferably lean for tender meatballs that hold together well.
- Onion: Adds sweetness and moisture inside the koftas and richness to the sauce.
- Ginger paste: Freshly made or store-bought, it brings warmth and depth.
- Garlic paste: A flavor powerhouse that complements the spices perfectly.
- Breadcrumbs: Essential for binding the koftas and keeping them light.
- Eggs: Another binder that helps the meatballs hold their shape during cooking.
- Salt: Balances and enhances all the flavors.
- Fresh cilantro: Adds fragrance and a fresh note.
- Mint leaves: A refreshing contrast to the richness, don’t skip it!
- Ground cardamom and nutmeg: These warm spices make the koftas truly special.
- Ghee: Traditional clarified butter that gives the sauce a luxurious texture.
- Dried red chili pepper: Adds subtle heat and depth to the sauce.
- Turmeric and ground coriander: Key spices that bring vibrant color and earthy flavor.
- Plain yogurt: Gives the sauce its creamy tanginess.
- Light cream: Richens the sauce for a silky finish.
- Ground almonds: A secret ingredient that thickens the sauce with a nutty undertone.
Variations
I love making this recipe my own based on what’s in the pantry or what my family prefers. Don’t hesitate to tweak the herbs or spices to suit your taste buds—it’s easy to personalize!
- Herb swaps: I sometimes replace the cilantro with fresh parsley or add a touch of basil for a twist.
- Dairy-free option: Use coconut cream instead of light cream and vegan yogurt to keep the sauce luscious without dairy.
- Spice level: If you prefer more heat, add some chopped green chili along with the dried red chili pepper in the sauce.
- Meat alternatives: You can make lamb or beef koftas instead, adjusting cooking times slightly.
How to Make Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe
Step 1: Prepare and Shape the Koftas
Start by combining ground chicken with chopped onion, ginger and garlic pastes, breadcrumbs, eggs, salt, chopped cilantro, mint, and warming spices—cardamom and nutmeg. I always wet my hands before rolling the meatballs to prevent sticking and aim for about 1¼ inch sized meatballs—they cook evenly and stay tender. Set them aside while you prepare the sauce.
Step 2: Build the Rich Korma Sauce
In a large skillet, heat ghee until shimmering, then add sliced onions and the whole dried red chili pepper. Sauté gently for about 5 minutes or until golden brown—this step develops rich flavor and sweetness essential for the sauce. Stir in ginger and garlic pastes, cooking another 2 minutes to let the aromas bloom.
Step 3: Combine Spices, Yogurt & Cream
Sprinkle in turmeric and ground coriander, stirring for about a minute before adding yogurt. Cook gently for 3 more minutes, stirring often to avoid curdling. Next, pour in light cream, add salt, and a cup of water before bringing the sauce to a boil. Reduce heat and let it simmer for 10 minutes, then stir in ground almonds, which give the sauce a satisfying richness. Let it cook for an additional 5 minutes.
Step 4: Simmer Meatballs in Sauce
Return the meatballs to the skillet, making sure they’re nestled in the sauce. Cover and simmer on low heat for 30 minutes, turning them carefully halfway through. This slow gentle cooking gives the koftas time to soak up all those fragrant flavors without drying out, resulting in juicy, melt-in-your-mouth meatballs.
Pro Tips for Making Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe
- Wet Hands for Rolling: It really helps prevent sticky fingers and shapes neat, uniform meatballs that cook evenly.
- Slow Saute for Depth: Don’t rush browning the onions in ghee—they build a flavor backbone crucial to the sauce.
- Add Yogurt Off Heat: To avoid curdling, stir yogurt into the sauce gently and keep the heat low.
- Turn Meatballs Carefully: Use a spoon or tongs to turn the koftas gently during simmering to keep them intact.
How to Serve Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe
Garnishes
I always finish this dish with a sprinkle of fresh chopped cilantro and a few extra mint leaves on top—it adds a fresh burst of color and flavor that cuts through the richness beautifully. Some toasted slivered almonds on top add a lovely crunch and elevate its presentation.
Side Dishes
This korma is fantastic served with fluffy basmati rice or fragrant jeera rice. For bread lovers, warm naan, chapati, or parathas make perfect partners to mop up that luscious sauce. A side of lightly spiced cucumber raita also brings a refreshing balance to the meal.
Creative Ways to Present
For special occasions, I like serving these koftas on a platter garnished with pomegranate seeds and edible rose petals—it feels festive and looks stunning. You can also skewer the meatballs and serve them as appetizers with a drizzle of the sauce?
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so it tastes even better the next day. Just make sure to cool the dish completely before refrigerating to keep the sauce fresh.
Freezing
This Chicken Kofta Korma freezes really well. After cooking, let it cool fully, then portion it into freezer-safe containers. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently on the stove to maintain that creamy texture.
Reheating
Reheat leftovers on the stovetop over low heat, stirring occasionally. If the sauce thickens too much, add a splash of water or cream to bring it back to that silky consistency. Avoid microwaving if possible, as it can sometimes separate the creamy sauce.
FAQs
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Can I prepare the Chicken Kofta Korma in advance?
Absolutely! This recipe actually benefits from sitting a few hours or overnight in the fridge after cooking since the flavors meld and intensify. Simply store it covered and reheat gently before serving.
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What if I can’t find ground chicken? Can I use something else?
You can substitute ground chicken with ground turkey, lamb, or beef depending on your preference. Just keep in mind that cooking times might vary slightly and flavors will change accordingly.
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How do I make ginger and garlic paste at home?
Simply peel and chop fresh ginger or garlic, then blitz them in a food processor with a little water until smooth. You can store these pastes airtight in the fridge for up to two weeks or freeze in ice cube trays for longer storage.
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Is ghee essential for this recipe?
Ghee adds a rich, nutty flavor traditional to Indian cooking, but if you don’t have it, salted butter works as a substitute—although the final taste will be a bit different.
Final Thoughts
I truly love how this Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe turns out every time—it’s my go-to when I want something comforting yet sophisticated. Cooking it always feels like a little celebration at home, and I promise you’ll get the same warm response from your family and friends. Give it a try, and soon it might just become one of your favorite dishes too.
Print
Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Description
Chicken Kofta Korma is a rich and flavorful Indian dish featuring tender ground chicken meatballs simmered in a creamy, spiced korma sauce made with ghee, yogurt, and ground almonds. This comforting recipe combines aromatic spices and fresh herbs to create a delicious meal perfect to serve with rice, naan, or roti.
Ingredients
For the Koftas (Meatballs):
- 1 lb (450g) ground chicken
- 1 onion, chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 cup (80g) breadcrumbs
- 2 eggs
- 1/2 tsp salt
- 1 tsp fresh cilantro, chopped
- 1 tsp mint leaves, chopped
- 1/2 tsp ground cardamom
- 1/2 tsp ground nutmeg
For the Korma Sauce:
- 2 oz. (60g) ghee
- 2 large onions, sliced
- 1 whole dried red chili pepper
- 1 tbsp ginger paste
- 1 tsp garlic paste
- 1 tsp turmeric
- 1 tsp ground coriander
- 1/4 cup (60g) plain yogurt
- 1/2 cup light cream
- 1/2 tsp salt
- 1 tbsp ground almonds
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, chopped onion, ginger paste, garlic paste, breadcrumbs, eggs, salt, chopped cilantro, chopped mint, ground cardamom, and ground nutmeg. Mix thoroughly until all ingredients are evenly incorporated.
- Form the Koftas: With wet hands, carefully shape the mixture into meatballs approximately 1¼ inch (3 cm) in diameter. Set the prepared meatballs aside while you prepare the sauce.
- Sauté Onions and Chili: Heat the ghee in a large skillet or saucepan over medium heat. Add the sliced onions and whole dried red chili pepper. Sauté for about 5 minutes, stirring occasionally, until the onions turn golden brown.
- Add Aromatics and Spices: Stir in the ginger paste and garlic paste, cooking for an additional 2 minutes while stirring frequently. Then add turmeric, ground coriander, and plain yogurt. Continue cooking, stirring occasionally, for another 3 minutes to blend the flavors.
- Create the Sauce Base: Pour in the light cream, add salt, and 1 cup of water. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 10 minutes.
- Incorporate Ground Almonds: Stir in the ground almonds and continue cooking the sauce for 5 more minutes to thicken and enrich the flavor.
- Cook the Koftas in the Sauce: Gently return the meatballs to the skillet, ensuring they are immersed in the sauce. Cover the pan and cook over low heat for 30 minutes, turning the meatballs carefully halfway through to coat them evenly in the sauce.
- Serve: Once cooked, serve the Chicken Kofta Korma hot over steamed rice or alongside Indian breads such as naan, chapati (roti), or paratha for a complete meal.
Notes
- Ghee can be substituted with salted butter, although the richness and depth of flavor will differ.
- For homemade ginger paste: peel and chop 3½ oz (100g) ginger and process in a food processor with ½ cup water until smooth.
- For homemade garlic paste: peel and chop 3½ oz (100g) garlic and process with ½ cup water in a food processor until smooth.
- Both ginger and garlic pastes can be stored in airtight containers in the refrigerator for up to 2 weeks or frozen in ice cube trays for longer storage. Once frozen, transfer cubes to an airtight container for convenience.
- This recipe is adapted from “Spice Kitchen” by Ragini Dey.
Nutrition
- Serving Size: 1/4 recipe (approximately 1 cup of cooked curry with 4-5 meatballs)
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 145 mg
