If you’ve ever been intrigued by the rich, velvety flavors of Indian cuisine but worried about tackling an authentic dish at home, this Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe is your gateway. I absolutely love how the tender chicken meatballs soak up the fragrant, creamy korma sauce — it’s like a comforting hug in a bowl. Whether you’re cooking for a cozy family dinner or wanting to impress guests with minimal fuss, this recipe strikes that perfect balance between indulgence and simplicity.
When I first tried this Chicken Kofta Korma, I was blown away by how the spiced meatballs combined with the silky, nutty sauce created layers of flavor that felt so special. Plus, the recipe works beautifully as a make-ahead dish, letting the flavors mature over time, which you’ll appreciate on busy nights. Trust me, once you make this Indian classic, it’s going to become a staple in your meal rotation!
Why You’ll Love This Recipe
- Comfort in Every Bite: The creamy korma sauce perfectly complements the spiced chicken meatballs, creating a dish that feels both luxurious and comforting.
- Simple Yet Flavorful: You’ll find that the ingredients are everyday pantry staples turned into something extraordinary with a few Indian spices.
- Great for Meal Prep: The sauce tastes even better the next day, making it a helpful dish for planning ahead without extra work.
- Kid-Friendly Twist: The meatballs are tender and mild enough that even picky eaters often enjoy this dish, especially when paired with fluffy basmati rice.
Ingredients You’ll Need
All the key elements come together beautifully in this Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe—from the fresh herbs in the meatballs to the rich blend of spices in the sauce. Most of these ingredients are easy to find, but if you haven’t cooked Indian food before, I’ll point out which ones are essential and how to pick good quality spices.
- Ground chicken: Look for fresh, lean ground chicken for tender meatballs without too much grease.
- Onion: Both chopped and sliced onions are used—sweet yellow onions work best for their caramelizing properties.
- Ginger and garlic paste: These add deep flavor; I like making my own homemade paste, which freezes beautifully for quick use.
- Breadcrumbs: They help bind the koftas and keep them juicy—plain or seasoned breadcrumbs work fine.
- Eggs: These act as a binder for the meatball mixture.
- Fresh cilantro and mint leaves: Offer bright, fresh flavors that balance the richness.
- Ground cardamom and nutmeg: Warm, aromatic spices essential for that authentic korma taste.
- Ghee: Clarified butter lifts the sauce, giving it a buttery richness you just can’t beat.
- Dried red chili pepper: Adds subtle heat—feel free to adjust depending on your spice preference.
- Turmeric and ground coriander: Colorful, earthy spices that build the flavorful base of the sauce.
- Plain yogurt: Adds tang and creaminess for smooth texture.
- Light cream: Further enriches the sauce to silky perfection.
- Ground almonds: This unique touch thickens the sauce and adds a lovely nutty flavor.
- Salt: Enhances all the savory elements—it’s best to season gradually to taste.
Variations
I love making this recipe my own depending on what I have in the fridge or dietary preferences around the table. You can easily tweak the spices to dial up or down the heat, swap herbs, or make it richer or lighter in cream.
- Vegetarian version: I’ve experimented with paneer or even vegetable koftas instead of chicken — the sauce is so good it carries any protein beautifully.
- Spice level: If you’re sensitive to heat, I recommend removing the dried chili or just using a pinch of cayenne powder instead.
- Using ground turkey: For an even leaner option, ground turkey works great though you might want to add a touch more breadcrumbs to keep the koftas tender.
- Make it cream-free: Swap the cream for coconut milk to add a tropical twist and keep it dairy-free.
How to Make Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe
Step 1: Mix and Shape Your Koftas
Start by combining your ground chicken, chopped onion, ginger and garlic pastes, breadcrumbs, eggs, salt, fresh herbs, and warm spices in a large bowl. I find wetting my hands helps prevent the mixture from sticking as I form uniform meatballs about 1¼ inches (3 cm) wide. Resist the urge to make them too big—the smaller size ensures even cooking and that lovely, tender texture you want.
Step 2: Sauté the Sauce Base
In a large skillet or saucepan, heat the ghee until shimmering. Add the sliced onions and whole dried red chili, cooking slowly for around 5 minutes until the onions turn golden brown and sweet-smelling. This step builds your sauce’s depth of flavor, so take your time here. Then stir in the ginger and garlic paste and cook for another couple minutes to really bring out their fragrance.
Step 3: Create the Korma Sauce
Next, stir in your turmeric and ground coriander, letting the spices toast lightly before adding yogurt. The yogurt adds that signature tang and creaminess, so be sure to stir continuously to prevent it from curdling. Pour in the cream, add salt to taste, and pour in about a cup of water, bringing the mixture to a gentle boil. Lower the heat and let it simmer for 10 minutes so the flavors meld beautifully.
Step 4: Finish the Sauce with Almonds and Meatballs
Stir in ground almonds to thicken the sauce and enrich the nutty notes — this little trick gives the korma an ultra-silky texture. Then carefully nestle your prepared chicken koftas into the sauce, cover, and cook gently on low heat for about 30 minutes. I recommend turning the meatballs halfway through so every side gets coated evenly in the creamy sauce.
Once cooked through and lushly coated, these meatballs are ready to serve. I like to ladle the aromatic sauce generously over steamed basmati rice or with warm naan on the side.
Pro Tips for Making Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe
- Wet Hands for Shaping: I learned that keeping your hands slightly damp stops the meat mixture from sticking as you form perfect koftas.
- Low and Slow Cooking: Cooking the meatballs gently on low heat prevents them from drying out and allows the flavors to infuse deeply.
- Homemade Ginger-Garlic Paste: Making your own paste really amps up the freshness — plus, freezing it in ice cube trays makes future cooking much quicker.
- Don’t Skip the Almonds: Adding ground almonds is a game changer for the sauce’s texture and richness — it’s a step you definitely don’t want to skip!
How to Serve Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe
Garnishes
I keep it simple and fresh with chopped cilantro sprinkled on top just before serving—it adds that pop of green color and herbaceous brightness. Sometimes I add a few toasted slivered almonds for a little crunch and to echo the ground almonds in the sauce. A squeeze of fresh lemon juice also waking up the flavors nicely.
Side Dishes
My favorite pairing is steaming fluffy basmati rice to soak up every drop of the creamy korma sauce. I also love serving it alongside warm naan bread, chapati, or paratha to scoop up the meatballs and sauce—nothing beats eating this with your hands! Occasionally, I throw in a simple cucumber raita or carrot salad to add a cooling crunch.
Creative Ways to Present
For special occasions, I’ve served Chicken Kofta Korma in individual small bowls garnished with edible rose petals and a drizzle of cream swirled on top—it really wowed my guests. Another fun idea is to place the koftas on skewers as appetizers, then drizzle the sauce over them as a dipping condiment, making it easy to share and eat at parties.
Make Ahead and Storage
Storing Leftovers
I store leftover kofta and sauce combined in an airtight container in the fridge, where it keeps beautifully for up to 3 days. Before reheating, I let it come to room temperature for more even warming. It’s so handy when you want a delicious, quick meal the next day without extra prep.
Freezing
You can freeze the koftas separately on a baking tray and then transfer them to a sealed bag or container. The sauce freezes well too in small portions. When you’re ready to eat, thaw overnight in the fridge and gently reheat. This has saved me many busy evenings!
Reheating
The best way I’ve found to reheat Chicken Kofta Korma is on the stovetop over low heat, stirring gently to avoid breaking up the meatballs. Adding a splash of water or cream if the sauce has thickened too much keeps it luscious and saucy. Microwave works in a pinch but tends to dry out the koftas.
FAQs
-
Can I make the kofta meatballs ahead of time?
Absolutely! You can prepare the kofta mixture and shape the meatballs a day in advance, storing them covered in the fridge. Just bring them to room temperature before cooking. It’s a great way to save time on the day you make the korma.
-
What can I substitute for ghee if I don’t have any?
If you don’t have ghee, you can use unsalted butter as a substitute, though the flavor won’t be quite as rich and nutty. For a dairy-free option, vegetable oil or coconut oil also works well for cooking the onions and building the sauce base.
-
How do I prevent the sauce from splitting when adding yogurt?
To avoid curdling, whisk the yogurt well before adding and add it slowly to the warm sauce while stirring continuously on low heat. Also, tempering the yogurt by mixing it with a little hot sauce liquid before adding helps maintain a smooth texture.
-
Can I use a different meat for the koftas?
Yes, ground lamb, beef, or turkey can be used instead of chicken, but keep in mind the cooking times and fat content may vary. Adjust seasoning and breadcrumbs accordingly to get that perfect kofta texture.
-
Is this recipe spicy?
This Chicken Kofta Korma has mild to moderate heat, thanks mainly to the dried red chili pepper. You can easily adjust the spice level to your taste by reducing or removing the chili or adding a pinch of chili powder for extra kick.
Final Thoughts
This Chicken Kofta Korma (Indian Meatballs in Creamy Sauce) Recipe truly holds a special place in my kitchen rotation because it bridges approachable cooking with authentic Indian flavors. Every time I make it, I’m reminded how simple ingredients combined thoughtfully can create something so comforting and celebratory at the same time. If you give it a try, I’m confident you’ll enjoy the process and the delicious results—don’t forget to serve it with plenty of rice or naan to soak up that dreamy sauce. It’s a dish that’s too good to keep to yourself!
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 aromatic Indian dish featuring tender ground chicken meatballs simmered in a creamy, spiced korma sauce. The meatballs are flavored with fragrant herbs and warm spices, then cooked in a luscious sauce made with ghee, yogurt, cream, and ground almonds, delivering a comforting and flavorful meal perfect for serving with rice or Indian breads like naan or chapati.
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 Meatballs: 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 and, using wet hands, shape the mixture into approximately 1 ¼ inch (3 cm) meatballs. Set them aside while you prepare the sauce.
- Cook the Aromatics: 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 become golden brown and fragrant.
- Add Spices and Yogurt: Stir in the ginger paste and garlic paste, cooking for an additional 2 minutes while stirring frequently. Then add the turmeric, ground coriander, and plain yogurt. Continue cooking and stirring occasionally for 3 more minutes to build the flavor base for the sauce.
- Finish 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. Stir in the ground almonds and cook for another 5 minutes to thicken and enrich the sauce.
- Simmer the Meatballs: Return the prepared meatballs to the skillet with the sauce. Cover and cook over low heat for 30 minutes, carefully turning the meatballs halfway through to ensure they are evenly coated and cooked through in the sauce.
- Serve: Once cooked, serve the chicken kofta korma hot, accompanied by steamed rice or Indian breads such as naan, chapati (roti), or paratha, allowing the creamy, spiced sauce to complement the meal beautifully.
Notes
- Ghee can be substituted with salted butter, but this will alter the rich flavor characteristic of traditional korma.
- To make homemade ginger paste: peel and chop 3 ½ oz (100g) of ginger, then process it in a food processor with ½ cup water until smooth.
- To make homemade garlic paste: peel and chop 3 ½ oz (100g) garlic, 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.
- Recipe adapted from “Spice Kitchen” by Ragini Dey.
Nutrition
- Serving Size: 1 serving (approx. 1/4 recipe)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 155 mg
