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rss-bridge 2026-02-28T15:00:00+00:00

For the “Most Tender” Meatballs Ever, Add 1 Tablespoon of This

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Chicken Kofta

Namrata Hegde

Andrea Rivera WawrzynFood Editor

published 1 day ago

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[chicken kofta in a tomato sauce in a cast iron pan]

Credit: Photo: Alex Lepe; Food Styling: Janette Zepeda

These spiced Indian meatballs rely on ground chicken thighs and yogurt to make them fall-apart tender.

Serves4

Prep25 minutes

Cook1 hour

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[chicken kofta in a tomato sauce in a cast iron pan]

Credit: Photo: Alex Lepe; Food Styling: Janette Zepeda

Quick Overview

Why You’ll Love It

  • This recipe strikes the perfect balance between good flavor and ease. Thanks to chicken thighs and a touch of yogurt, the kofta stays tender and juicy. Browning the meatballs first helps build flavor without requiring a long cook time.
  • Perfect to make ahead and enjoy as leftovers. The kofta reheats beautifully and, like most gravy-based recipes, is better the next day.

Chicken kofta is the Indian version of meatballs in tomato sauce. And just as pasta or bread is essential to an Italian table, rice or naan is what makes chicken kofta feel complete. My version calls for pulsing chicken thighs and seasonings in a food processor, rolling the mixture into meatballs, and then simmering them in a tomato-makhni (buttery) gravy to finish. This chicken kofta recipe comes together fairly quickly and is perfect for both weeknights and weekends.

Credit: Photo: Alex Lepe; Food Styling: Janette Zepeda

Straight from Our Recipe Tester

“This dish was a big hit at my house. The kofta were packed with so much flavor, and the sauce was well-balanced — savory with just a hint of heat. I can’t wait to eat the leftovers.” —Andrea, February 2026

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Key Ingredients in Chicken Kofta

This recipe comes together with mostly pantry ingredients, which means it’s perfect to even make on a whim.

  • Boneless, skinless chicken thighs: I love using dark meat in all of my chicken recipes, as it’s hard to overcook and retains a lot of flavor. Grinding the chicken yourself ensures a juicier texture and better control over consistency.
  • Plain whole-milk yogurt: Adding yogurt to any meatball recipe makes them fall-apart tender rather than tough and rubbery.
  • Fresh herbs: Mint and cilantro add brightness and freshness to the dish while cutting through the richness of the sauce.

Credit: Photo: Alex Lepe; Food Styling: Janette Zepeda

How to Make Chicken Kofta

  • Grind the chicken. Pulse boneless, skinless chicken thighs in a food processor until finely ground, being careful not to overprocess.
  • Shape the kofta. Cook down onion, garlic, ginger, and spices, and combine it with the ground chicken, gram flour, yogurt, and fresh herbs. Shape into kofta.
  • Brown the kofta. Searing helps them keep their shape as well as build flavor through the fond.
  • Make the tomato-makhni gravy. In the same pan, sauté onion, green chili, garlic, and ginger until golden, then toast the spices and caramelize the tomato paste. Add crushed tomatoes and water, and simmer until the sauce is rich and glossy, with oil separating at the edges.
  • Simmer kofta in gravy. Nestle the browned kofta into the simmering gravy, cover, and cook gently until they are cooked through and tender. Finish with cream to round out the sauce before serving.

Helpful Swaps

  • If you don’t own a food processor, use ground chicken instead of grinding your own.
  • Swap an equal amount of all-purpose flour or regular rice flour (to keep it gluten-free) for the roasted gram flour.

Storage and Make-Ahead Tips

The chicken kofta can be made up to 1 day ahead. Let cool and refrigerate in an airtight container. Reheat over medium-low heat until heated through, about 10 minutes. Leftovers can be refrigerated in an airtight container for up to 4 days.

What to Serve with Chicken Kofta

Comments

Chicken Kofta Recipe

These spiced Indian meatballs rely on ground chicken thighs and yogurt to make them fall-apart tender.

Prep time 25 minutes

Cook time 1 hour

Serves 4

Ingredients

For the kofta

  • 1/2

medium red onion, peeled and quartered

  • 3 cloves

garlic, peeled

  • 1 (1/4-inch-thick) slice

ginger, peeled

  • 2 tablespoons

ghee

  • 1/4 teaspoon

cumin seeds

  • 1 teaspoon

kosher salt

  • 1/2 teaspoon

ground coriander

  • 1/4 teaspoon

chili powder

  • 1/4 teaspoon

garam masala

  • 1/4 teaspoon

ground turmeric

  • 1 pound

boneless, skinless chicken thighs, cut into 1-inch pieces

  • 1/4 cup

finely chopped fresh cilantro (about 7 sprigs)

  • 2 tablespoons

finely chopped fresh mint leaves (about 4 sprigs)

  • 1 tablespoon

plain whole-milk yogurt

  • 2 teaspoons

roasted gram flour

  • 1 tablespoon

vegetable oil

For the curry

  • 2 tablespoons

ghee

  • 1/2

medium red onion, finely chopped (about 1 cup)

  • 1/2

green Thai or bird’s-eye chili, finely chopped

  • 3 cloves

garlic, finely grated

  • 1 (1/4-inch-thick) slice

ginger, peeled and finely grated

  • 3/4 teaspoon

kosher salt

  • 1/2 teaspoon

ground coriander

  • 1/4 teaspoon

chili powder

  • 1/4 teaspoon

garam masala

  • 1/4 teaspoon

ground turmeric

  • 1 teaspoon

tomato paste

  • 1 (5-ounce) can

crushed tomatoes

  • 3/4 cup

water

  • 2 tablespoons

heavy cream

Fresh cilantro leaves, for garnish

Steamed rice or naan, for serving (optional)

[...]

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