Chicken

Chicken Keema Kofta

Name: Chicken Keema Kofta
Prep time: 20 min
Cook time: 45 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: For Kofta:; Chicken Keema - 700-750 g (makes 24-25 koftas); Potatoes - 2 medium; Onion - 1/2 of a small onion; Ginger - 1/2 inch; Ginger - 1 large pod; Green Chillies - 2, chopped; Cilantro/Dhaniya - 1/4 th cup, chopped; Garam Masala Powder - 1 tsp; Black Pepper Powder - 1 tsp; Salt - 1/2 tsp; For Curry:; Onion - 2 small, grated; Ginger - 1 tbsp, grated; Garlic - 1 tbsp, grated; Peas - 1/2 cup; Spring Onions - 1/4 cup, finely chopped; Turmeric powder - 1/4 tsp; Chilli powder - 1/2 tsp; Bay leaf - 1; Cinnamon - 1 inch, roughly broken; Green Cardamom - 2, roughly broken; Cloves - 2, roughly broken; Green Chillies - 4, slit; Salt - To taste; Oil - 3 tbsp; Preparing the Koftas:; Boil potatoes and keep aside.; Grate onion, ginger, garlic and green chillies.; To the keema add mashed potatoes, grated

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Succulent minced chicken koftas simmered in a rich, aromatic curry. These spiced meatballs make an impressive centerpiece for any Indian meal.

For Kofta:
Chicken Keema - 700-750 g (makes 24-25 koftas)
Potatoes - 2 medium
Onion - 1/2 of a small onion
Ginger - 1/2 inch
Ginger - 1 large pod
Green Chillies - 2, chopped
Cilantro/Dhaniya - 1/4 th cup, chopped
Garam Masala Powder - 1 tsp
Black Pepper Powder - 1 tsp
Salt - 1/2 tsp
For Curry:
Onion - 2 small, grated
Ginger - 1 tbsp, grated
Garlic - 1 tbsp, grated
Peas - 1/2 cup
Spring Onions - 1/4 cup, finely chopped
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Bay leaf - 1
Cinnamon - 1 inch, roughly broken
Green Cardamom - 2, roughly broken
Cloves - 2, roughly broken
Green Chillies - 4, slit
Salt - To taste
Oil - 3 tbsp
Preparing the Koftas:
Boil potatoes and keep aside.
Grate onion, ginger, garlic and green chillies.
To the keema add mashed potatoes, grated
Make medium size round balls with the keema
Oil your palms

Cooking

Heat oil in kadai. To it add bay leaf, cinnamon, cardamom, and cloves. Fry for 30 seconds

Add grated onion, garlic, and ginger and fry on medium heat for 3-4 min. Stir to ensure that the masala does not stick to the bottom. If required sprinkle water occasionally.

Add turmeric and chilli powder and fry for an additional minute.

Add the peas and spring onions. Mix with the masala and fry on medium heat for 2 minutes.

Add keema koftas, mix well and add 1 cup water. Let the gravy come to boil. Simmer (uncovered) for 7-8 minutes and adjust gravy consistency as desired.

Garnish with chopped cilantro and green

Serving Suggestions

Serve with pulao or white rice.

Per serving - based on typical ingredient amounts

~217 kcal Calories

~7 g Protein

~28 g Carbs

~10 g Fat

~5 g Fiber

Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.

Shop Ingredients & Tools

Items that help make this recipe authentic

Organic Turmeric Powder High curcumin, sourced from India

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Garam Masala Aromatic spice blend for curries

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Hawkins Pressure Cooker Stainless steel 5L - works on gas & induction

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Cast Iron Kadai Traditional Indian wok for authentic cooking

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