Irresistible Chicken Kofta with Creamy Garlic Yogurt Sauce Recipe!

The pot lid rattles and you know dinner is almost ready.

Pin

That sound? It kinda tells you the steam is working its charm, building up pressure inside, cooking everything nice and quick. You might feel a little excited like the kitchen’s alive with good smells soon to come.

You recall the lovely aroma of ginger and garlic mingling with spices. It’s a smell that pulls you closer, making you wanna peek just one more time despite knowing the steam cues will soon tell you it’s time.

Why This Recipe Works Every Single Time

• Ground chicken stays tender and juicy when sealed in the pressure cooker.
• The melody of spices like cardamom, nutmeg, and coriander hits perfect balance.
• Kofta meatballs brown first to lock in flavors and texture.
• Mixing yogurt and cream smooths out the spices into a creamy sauce.
• Using fresh herbs gives that subtle pop of freshness in every bite.
• Pressure build guarantees even cooking without drying the meatballs.
• Natural release lets flavors settle and sauce thicken just right.

What Goes Into the Pot Today

• 1 lb ground chicken — you want the lean kind to keep koftas delicate.
• 1 chopped onion — adds sweetness and depth to the meatballs.
• 1 tablespoon ginger paste and 1 tablespoon garlic paste — those two bring bold spicy warmth.
• 1 cup breadcrumbs plus 2 eggs — help hold the koftas together so they don’t fall apart.
• Fresh herbs like 1 teaspoon cilantro and 1 teaspoon mint — give a fresh green kick.
• Spices: ½ teaspoon ground cardamom and ½ teaspoon ground nutmeg — subtle but essential for that classic Indian flavor vibe.
• 2 oz ghee — deliciously rich fat for cooking onions and spices.
• For the creamy sauce, 2 large sliced onions, dried red chili pepper, turmeric, coriander, yogurt, cream, and ground almonds all mix up the broth depth and smooth finish you wanna taste.

The Full Pressure Cooker Journey

First, combine ground chicken with chopped onion, ginger and garlic pastes, breadcrumbs, eggs, salt, cilantro, mint, and cardamom in a large bowl. Mix it all well till you get that sticky, perfect kofta mix.

Wet your hands, then shape the mixture into small meatballs — not too big or they won’t cook evenly inside the pot. Set them on a plate, ready to brown.

Heat ghee in your pressure cooker (or a skillet if you want) over medium heat. Brown koftas in batches so they get a nice crust, don’t crowd the pot. Remove and set aside once golden.

In the same pot, add more ghee or oil. Toss in sliced onions and cook till they're golden brown and sweet-smelling. Add ginger and garlic pastes, stir a minute till fragrant.

Next, sprinkle turmeric and ground coriander. Stir that a bit, let the spices get happy in the heat. Add your dried chili pepper for a slight kick. Slowly pour in the yogurt while stirring so it doesn’t curdle, then cream for that creamy finish.

Gently return koftas to the pot, mix carefully so they’re coated with sauce. Close the lid, seal the valve, and wait for that pressure build. When the valve hisses, lower heat and cook for about 10 minutes.

Pin

After cooking, don’t rush. Let the pressure release naturally — this is when flavors meld and sauce thickens. When safe, open lid, sprinkle ground almonds and stir gently.

Quick Tricks That Save Your Time

• Use store-bought ginger and garlic pastes — saves peeling and chopping.
• Buy pre-sliced onions or chop up extra and freeze for next time.
• Brown koftas in batches but keep the first batch warm in the oven while you do the rest.
• Mix dry ingredients first and have your herbs ready beforehand — helps with smooth workflow.

What It Tastes Like Fresh From the Pot

You take a scoop and instantly get that creamy sauce coating your spoon. The flavor bursts with warm cardamom and nutmeg notes.

The koftas themselves are tender like they were cooked slow, but steam cues tell you otherwise. Juicy inside with a gently browned crust.

The sauce is rich but never too heavy thanks to yogurt and cream blend. It’s balanced, with just a touch of heat from the dried chili and fresh herbs cutting through.

Every bite is kinda like a warm hug on a plate that stays with you. You probably wanna grab some naan or rice to soak it all up.

Pin

How to Store This for Later

• Refrigerate cooled kofta korma in an airtight container up to 3 days — flavors get better overnight.
• Freeze portions in meal-size containers for up to 3 months — perfect for those busy days.
• When reheating, use low heat and stir occasionally to keep sauce smooth and koftas intact.
• If sauce thickens too much, add a splash of water or broth to loosen before serving again.

Common Questions and Real Answers

• Q: Can I make this vegetarian? A: Yeah, try paneer or veggie koftas instead. Just adjust cooking times slightly.
• Q: Do I have to brown the koftas first? A: Browning adds flavor and helps them hold shape, but you can skip it if pressed for time.
• Q: What’s the best way to avoid curdling yogurt? A: Stir the yogurt in slowly while sauce is warm, not crazy hot, and keep stirring.
• Q: Can I use regular cream or coconut milk? A: Regular cream works great. Coconut milk changes flavor but can be good if you want twist.
• Q: How do I tell when pressure cooker is done? A: Wait for valve hiss then cook 10 mins. Use natural release and open only when pressure drops fully.
• Q: Any tips for shaping koftas? A: Wet your hands so mix sticks less and try to keep them small, about golf ball size for even cooking.

Pin

Chicken Kofta Korma (Indian Meatballs in Creamy Sauce)

This rich Indian-style Chicken Kofta Korma features tender chicken meatballs simmered in a spiced, creamy sauce of yogurt, cream, and almonds for melt-in-your-mouth perfection.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Cuisine Mediterranean

Servings 4 people

Calories 515 kcal

Equipment

• 1 Pressure cooker or skillet for browning and simmering

Ingredients

  

Main Ingredients

• 1 lb Ground chicken lean
• 1 Onion chopped
• 1 tablespoon Ginger paste
• 1 tablespoon Garlic paste
• 1 cup Breadcrumbs
• 2 Eggs
• 0.5 teaspoon Salt
• 1 teaspoon Fresh cilantro chopped
• 1 teaspoon Mint leaves chopped
• 0.5 teaspoon Ground cardamom
• 0.5 teaspoon Ground nutmeg
• 2 oz Ghee
• 2 Large onions sliced
• 1 Dried red chili pepper
• 1 tablespoon Ginger paste
• 1 teaspoon Garlic paste
• 1 teaspoon Turmeric
• 1 teaspoon Ground coriander
• 0.25 cup Plain yogurt
• 0.5 cup Light cream
• 0.5 teaspoon Salt
• 1 tablespoon Ground almonds

Instructions

 

Instructions

• Combine chicken, onion, ginger & garlic pastes, breadcrumbs, eggs, salt, cilantro, mint, cardamom, nutmeg in bowl.
• With wet hands, shape mixture into small meatballs and set aside.
• Heat ghee in skillet or pressure cooker and brown koftas in batches. Set aside.
• In the same pot, add more ghee (if needed), sauté sliced onions until golden.
• Add ginger and garlic pastes, cook a minute until fragrant.
• Add turmeric and coriander, stir briefly, then add dried red chili pepper.
• Slowly stir in yogurt to prevent curdling, then add cream.
• Return meatballs to pot, carefully coat in sauce. Seal and bring to pressure.
• Once hissing starts, reduce heat and cook 10 minutes. Let pressure release naturally.
• Open lid, sprinkle ground almonds, stir gently and serve.

Notes

Serve hot over rice or with flatbreads like naan or paratha. Leftovers taste even better!