Pakistani Chicken Kofta Curry Recipe

Bit by bit Pakistani kofta formula AKA Indian meatball curry in coconut milk with photographs of each progression. I love this! It’s so natural to make and tastes delectable. The flavors in this formula are perfect and it is similarly cherished by hubby and children. Does life show signs of improvement? At the point when you get a dinner that satisfies everybody in the family even my dad in law (satisfying whose taste buds resembles getting an honorable prize). No, no, I’m not misrepresenting.



In this essentially, Sufaid Kofta Curry AKA white meatballs curry, in which I’ve utilized a mix on coconut milk powder, milk cream and yogurt; every one of the whites. This blend doesn’t give an overwhelming coconut season. Be that as it may, you can play around coconut cream and coconut with yogurt for an exceptional coconut season.

Coconut milk powder is anything but difficult to store in dry wash room, subsequently it is consistently close by. In any case, you can switch milk and coconut milk powder for ¾ cup coconut milk, if necessary. Correspondingly, you can switch ¼ cup cream with 4 tablespoon coconut cream.

Pakistani Chicken Kofta Curry Recipe

Planning Time

10 mins

Cook Time

25 mins

Resting time

20 mins

Complete Time


35 mins

Simple to make delectable and delicate kofta and rich curry.

Course: Main Course

Food: Indian, Pakistani, South Asian

Watchword: chciken kofta formula, chicken meat balls formula

Servings: 4 servings


For Kofa (meatballs)

400 gram chicken mince

3 medium cut bread absorbed water for 2 seconds and crushed.

½ onion slashed finely and water pressed and disposed of

1 inch ginger slashed finely

¾-1 tablespoon bean stew glue less or more to taste

1 tablespoon cream


1 teaspoon garlic glue

½ tablespoon coriander powder

½ teaspoon cumin seeds

¼ teaspoon turmeric powder

¼ teaspoon dark pepper powder

Salt to taste

For Curry

¼ cup Oil

1 onion mixed into glue


1 tablespoon green bean stew glue

½ tablespoon ginger garlic glue

½ tablespoon coriander powder

1 teaspoon cumin seeds

6 dark pepper

3 button red bean stew

Salt to taste


1 cup yogurt

¼ cup coconut milk powder

¼ cup cream

¼ milk

Enhancement (discretionary)

1 tablespoon margarine

Dark pepper to taste


For kofta


Blend all elements of kofta to make delicate mixture. (Blend 1 additional tablespoon cream if batter isn’t delicate.) Refrigerate for 30 minutes.

Oil fingers with oil and turn out 1 inch kofta balls from mixture. Refrigerate again until required.

For curry

In a wide based skillet, fry onion glue for 3 minutes until onion water dries and you see oil on sides.

Include all flavors and fry for 1 moment until fragrant.

Presently, include ¼ cup water and blend. Include kofta balls individually in skillet. Spread and cook for 7-10 minutes on low heat. To blend, hold skillet with napkins and shake. (Try not to blend in with spoon until shade of kofta totally changes to whitish.)

Blend yogurt, cream, coconut milk and milk in bowl and pour over kofta. Blend gradually and cautiously. Cook for another 7-10 minutes on low fire so until a little oil ascends on side of container.

Add milk and water to thin sauce to wanted consistency and carry curry to bubble once more.

Enhancement with spread and pepper powder.

Formula Notes

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Mince made with chicken thigh make best kofta

. Include less or no cream in kofta if utilizing chicken thigh mince.

The kofta mixture ought to be delicate, or your chicken kofta will turn hard in the wake of cooking.

You can add spread or cream to make batter delicate.


For Kofta (meatballs)

make kofta

Take all element of kofta in a bowl and blend well.

(Note: Bread is absorbed water and pressed. Finely hacked onion is additionally crushed to evacuate additional water.)

make kofta

The kofta batter ought to be delicate. Refrigerate for 20-30 minutes for simple rolling.

(In the event that utilizing mince made out of chicken bosom you may include an additional tablespoon of cream)

kofat balls

Apply little oil on fingers and turn out kofta balls from the mince batter. Refrigerate once more.

(Tip: You may solidify these balls for later use. First solidify each ball independently, at that point set up them together in cooler sack.)

For Curry

make sauce for kofta curry

Fry onion glue in oil until onion water dries.

sautee flavors

Include flavors. Fry for 1 moment.

include water
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Include water.

include kofta in pakistani kofta curry

Include kofta. Spread and cook on low fire for 7-10 minutes until kofta changes shading. Try not to utilize spoon to blend until kofta are cooked. Hold the pot with napkins and shake the pot from side to side to blend.

kofta cooking

The kofta balls are cooked.

make white sauce

While kofta cooks, blend yogurt, cream and coconut milk powder in a bowl.

include milk

Include milk.

include yogurt in curry

Pour yogurt blend over kofta. Blend and spread the pot firmly. Cook for 7-10 minutes on low warmth until a layer of oil isolates on top.

stew kofta in the curry

Topping with dark pepper and serve.

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