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.
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!