Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe

I absolutely love this Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe because it’s one of those dishes that somehow manages to be both comforting and sophisticated all at once. When I first tried it, I was amazed at how tender and flavorful the meatballs stayed while bathing in that rich, creamy sauce. It’s perfect for a weekend dinner when you want to impress without spending hours in the kitchen.

You’ll find that the blend of warming spices and the luscious texture of the korma sauce make this recipe a real crowd-pleaser. Plus, the chicken koftas are surprisingly easy to shape and cook, so even if you’re new to Indian cooking, this one is totally doable. Trust me, once you’ve made this Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe, it’ll become a go-to in your dinner rotation.

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Ingredients You’ll Need

These ingredients come together beautifully to create a melody of flavors — the warm spices, creamy sauce, and fresh herbs all do their part to make this Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe truly unforgettable. When shopping, try to get fresh herbs and quality ghee for the best results.

• Ground chicken: Lean and tender, it makes the koftas light yet juicy.
• Onion: Adds sweetness and depth, essential in both koftas and sauce.
• Ginger paste: Fresh ginger brings warmth and sharpness to the mix.
• Garlic paste: Offers savory, mellow pungency without overpowering.
• Breadcrumbs: Helps bind the meatballs and keep them tender.
• Eggs: The natural glue binding everything in the kofta mixture.
• Salt: Enhances all the flavors, so don’t skip it.
• Fresh cilantro: Bright and herby, it saves the koftas from tasting flat.
• Mint leaves: Adds a refreshing lift that balances richness.
• Ground cardamom and nutmeg: Subtle warming spices that give character to the meatballs.
• Ghee: Classic Indian cooking fat—rich and aromatic for sautéing.
• Dried red chili pepper: Adds gentle heat and smoky flavor to the sauce.
• Turmeric and ground coriander: Pillars of Indian spice that brighten and deepen the sauce.
• Plain yogurt: Gives the sauce a tangy complexity and creamy texture.
• Light cream: Softens the sauce for that luscious finish without heaviness.
• Ground almonds: Thickens the sauce naturally and adds a subtle nuttiness.

Variations

I love to tweak recipes depending on what I have on hand or who I’m cooking for, and this Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe is no exception. Feel free to personalize it — a little extra spice or swapping herbs can give it a new twist.

• Spice Level: I sometimes add a pinch of cayenne if we’re craving some heat—it wakes up the dish beautifully without overpowering the delicate flavors.
• Dairy-Free Option: If you want to skip cream and yogurt, coconut milk works great and adds a subtle tropical note that pairs well with the spices.
• Different Meats: While I usually stick with ground chicken here, ground lamb or turkey can be swapped in for a richer or leaner meatball.
• Herb Swaps: If you can’t find fresh mint, a little fresh fenugreek or even basil can add an interesting twist.

How to Make Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe

Step 1: Mix and shape your perfect koftas

Start by combining all the kofta ingredients in a large bowl: ground chicken, chopped onion, ginger and garlic paste, breadcrumbs, eggs, salt, cilantro, mint, cardamom, and nutmeg. I like to wet my hands before shaping because it prevents the mixture from sticking, and it helps you form even, round meatballs about 1 ¼ inch (3cm) in diameter. Set these aside while you prep the sauce — this part’s fun because you get to handle the meat and smell all those fresh herbs melding together.

Step 2: Build that luscious korma sauce

Heat your ghee in a large skillet over medium heat—this is where the flavor magic starts. Add sliced onions and the dried red chili pepper, sautéing until the onions turn golden brown; patience here pays off with a deeper flavor. Next, stir in the ginger and garlic paste and cook for a couple more minutes until fragrant. Let turmeric and coriander spices join the party before folding in the plain yogurt — stir gently so nothing curdles, then add cream, salt, and some water to loosen the sauce. Bring to a boil, then lower the heat for a gentle simmer where it thickens and develops that luxurious texture.

Step 3: Simmer and soak up all the flavors

Don’t forget your ground almonds—stir these into the sauce for natural thickening and a subtle nutty layer that makes this sauce uniquely comforting. Add the koftas back into the pan carefully, making sure they’re nestled into the sauce. Cover your pan, then let everything simmer gently for about 30 minutes, turning the meatballs halfway through to ensure they absorb the sauce evenly. This slow simmer is exactly what helps the meatballs stay tender and soak up all those delicious spices.

How to Serve Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe

Garnishes

I like to sprinkle freshly chopped cilantro and a few slivers of toasted almonds on top just before serving. It adds a burst of color and a nice crunch that contrasts with the creamy sauce. Sometimes, a dollop of cooling yogurt on the side helps balance the richness and spice.

Side Dishes

My go-to pairing is fragrant basmati rice or warm naan bread to soak up that gorgeous sauce. You can also try chapati or paratha for a slightly different texture. A simple cucumber raita or a crisp green salad works beautifully alongside to cut through the creaminess.

Creative Ways to Present

For special occasions, I’ve served this dish in shallow bowls garnished with edible rose petals and a drizzle of saffron-infused cream. It instantly elevates the experience and makes for a stunning centerpiece on the dinner table. Layered in a casserole dish for a buffet style spread also works well if you’re feeding a crowd.

Make Ahead and Storage

Storing Leftovers

Leftover kofta and korma sauce store beautifully in the fridge for up to 3 days. I keep them together in an airtight container so the meatballs stay moist and soak up even more sauce flavor overnight.

Freezing

This recipe freezes surprisingly well, which is great if you want to meal prep. Freeze koftas separately on a tray first, then transfer to a freezer bag with the sauce once solid. When ready, thaw overnight in the fridge before reheating gently on the stove.

Reheating

The key to reheating is gentle heat. Warm the koftas and sauce slowly in a skillet or saucepan on low to medium heat, stirring occasionally to avoid sticking. This helps preserve the creamy texture and keeps the meatballs tender without drying them out.

FAQs

Final Thoughts

Cooking this Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe has been a joyful experience in my kitchen, and I hope you feel the same when you make it. It’s one of those dishes that brings people together — the kind that encourages lingering over a meal and sharing stories. If you’re looking to bring a touch of Indian comfort food to your home, this recipe is a fantastic place to start. Trust me, once you try it, you’ll want to keep it in your repertoire for those special dinners and cozy nights in.

Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 129 reviews

• Author: Megane
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Halal

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Description

Chicken Kofta Korma is a comforting Indian dish featuring tender ground chicken meatballs simmered in a rich, creamy, and aromatic korma sauce. This flavorful recipe combines warm spices, fresh herbs, and a luscious blend of yogurt and cream to create a delectable meal perfect to serve with rice or traditional Indian bread like naan or chapati.

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Ingredients

Units USM Scale 1x2x3x

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

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Instructions

1. Prepare the kofta 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 well with your hands until everything is fully integrated. Using wet hands, shape the mixture into meatballs about 1 ¼ inches (3cm) in diameter. Set the formed meatballs aside.
2. Sauté the onions and chili: Heat the ghee in a large skillet or saucepan over medium heat. Add the sliced onions and the whole dried red chili pepper. Sauté for about 5 minutes, stirring occasionally, until the onions turn golden brown and fragrant.
3. Add aromatics and spices: Stir in the ginger paste and garlic paste, cooking for an additional 2 minutes while stirring frequently to release their flavors. Then add the turmeric powder, ground coriander, and the plain yogurt. Continue cooking and stirring occasionally for about 3 minutes to blend the spices into the mixture.
4. Make the sauce: Pour in the light cream, add salt, and add 1 cup of water. Bring the sauce to a boil, then reduce the heat to low and let it simmer gently for 10 minutes. Stir in the ground almonds and continue cooking for another 5 minutes to thicken and enrich the sauce.
5. Cook the meatballs in the sauce: Carefully return the prepared meatballs to the skillet with the sauce. Cover the skillet and let the meatballs cook over low heat for 30 minutes. Turn the meatballs carefully halfway through cooking to ensure they are evenly coated and cooked in the sauce.
6. Serve: Once cooked through and tender, serve the chicken kofta korma hot, accompanied by steamed rice or Indian breads such as naan, chapati, or paratha.

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Notes

• Ghee can be substituted with salted butter, though the flavor will be less rich and less authentic.
• Homemade ginger paste: Peel and chop 3 ½ oz (100g) fresh ginger, then process in a food processor with ½ cup water until smooth.
• Homemade garlic paste: Peel and chop 3 ½ oz (100g) fresh garlic and process with ½ cup water until smooth.
• Both homemade pastes can be stored in an airtight container in the refrigerator for up to 2 weeks or frozen in ice cube trays for convenient future use.
• Recipe adapted from the book “Spice Kitchen” by Ragini Dey.

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Nutrition

• Serving Size: 1 serving (approximately 1/4 of recipe)
• Calories: 450 kcal
• Sugar: 6 g
• Sodium: 550 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.5 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 28 g
• Cholesterol: 180 mg