Kheema Kofta Curry | How to make Kheema Kofta Curry

By sana Tungekar  |  31st May 2016  |  
4 from 1 review Rate It!
  • Kheema Kofta Curry, How to make Kheema Kofta Curry
Kheema Kofta Curryby sana Tungekar
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About Kheema Kofta Curry Recipe

A special dish, Chicken kheema kofta curry, a little elaborate though but a pleasure to do it for your family and on special occasions, gives a very nice mughlai taste because of the the base being of caramelised onions with flavour of aromatic masalas.

Kheema Kofta Curry is a delicious dish which is enjoyed by the people of every age group. The recipe by sana Tungekar teaches how to make Kheema Kofta Curry step by step in detail. This makes it easy to cook Kheema Kofta Curry in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Kheema Kofta Curry at home. This amazing and mouthwatering Kheema Kofta Curry takes 60 minutes for the preparation and 30 minutes for cooking. The aroma of this Kheema Kofta Curry is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Kheema Kofta Curry is a good option for you. The flavour of Kheema Kofta Curry is palatable and you will enjoy each and every bite of this. Try this Kheema Kofta Curry and impress your family and friends.

Kheema Kofta Curry

Ingredients to make Kheema Kofta Curry

  • 500 gms chicken Keema
  • 500 gms onions
  • 4 to 5 medium tomatoes
  • 2 tbsp ginger garlic paste
  • 1 tsp crushed garlic
  • salt as per taste
  • 2 tsp each red chilli powder
  • 2 tsp jeera
  • 2 tsp Corriander powder
  • 1/2 tsp poppy seeds
  • Few cashew nuts
  • 2 tsp garam masala
  • 2 tbsp wheat flour
  • 2 tbsp bread crumbs
  • 1 egg
  • oil enough to fry the koftas
  • 1 slice bread can also be substitute wheat flour

How to make Kheema Kofta Curry

  1. Wash keema, strain out the water.
  2. Add 1/2 tsp each of all the masalas mentioned. Add 1 tsp of ginger garlic paste.
  3. Add the bread soaked in water and press.
  4. Add an egg, beaten. Add salt to taste.
  5. Mix well and form a dough, brush with a little oil and keep in the fridge.
  6. Take the kheema from the fridge, grease your palm with oil and form medium size kofta balls.
  7. Drop slowly in a heated oil and deep fry to golden in colour.
  8. When this is ready, remove excess oil in the pot in which onions and koftas are fried and add grated tomatoes.
  9. Add the leftover ginger garlic paste and cook for 5 minutes and add the fried onions. Crush them.
  10. Add masalas like the red chilli, turmeric a pinch, Jeera, dhania and garam masala.
  11. Add poppy seeds and cashews paste. Made earlier by soaking and then blending to form a paste.
  12. Add water 3 cups. As it begins to simmer, add in the koftas. Cook for at least 15 minutes.
  13. Sprinkle coriander and serve hot.

My Tip:

Do not burn the onions wile frying and do not over fry the koftas. You can use dehydrated onions to do fried onions ie Birista.

Reviews for Kheema Kofta Curry (1)

Sanjay Reddy2 years ago

Amazing recipe, thanks for sharing.

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