Kofte Mein Kofta

Chicken mince-onion stuffed in chicken mince-burghul and served with creamy gravy. This recipe is from FoodFood TV channel

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Kofte Mein Kofta
Main Ingredients Chicken mince (keema), Oil
Cuisine Indian
Course Main Course Chicken
Prep Time 26-30 minutes
Cook time 41-50 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Kofte Mein Kofta

  • 200 grams Chicken mince (keema)
  • 3 tablespoons Oil
  • 1 inch Cinnamon
  • 7-8 Cloves
  • 7-8 Black peppercorns
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Red chilli powder
  • 1 1/2 cups Tomato puree
  • to taste Salt
  • 2 tablespoons Onion , chopped
  • 1 teaspoon Ginger , chopped
  • 1 teaspoon Garlic , chopped
  • 1 Egg
  • 1/2 cup Burghul , soaked and drained
  • 2 cups Chicken stock
  • 1 teaspoon Fennel (saunf) powder
  • 3 teaspoons Yogurt
  • 2 teaspoons Coriander powder
  • 1 teaspoon Cumin powder
  • 1 teaspoon Garam masala powder
  • 2 teaspoons Ginger-garlic paste
  • 2 tablespoons Fresh cream
  • 1 sprig for garnish Fresh coriander


  1. Heat oil in a pan, add cinnamon, cloves, black peppercorns and cumin seeds and saute till fragrant.
  2. Add red chilli powder, tomato puree and salt and mix well. Cover and cook on low heat.
  3. To make kofta put chicken mince in a chopper and process till very fine. Put ⅔ of this into a bigger bowl and remaining ⅓ into a smaller bowl.
  4. Add onion, ginger, garlic and salt to the smaller bowl and mix well.
  5. Add salt to the bigger bowl too. Break an egg into this bowl. Squeeze out excess water from burghul and add and mix well.
  6. Heat chicken stock in a non-stick pan.
  7. Dampen your hand and make small balls of the chicken-onion mixture. Divide the chicken-burghul mixture into same number of portions and shape into bigger balls. Stuff the chicken-onion balls into the chicken-burghul balls and seal well. Add these balls to the boiling chicken stock, cover and cook.
  8. Add fennel powder, salt and 3 tsps yogurt to the kofte and continue to cook. When the kofte are done, drain them from the stock and place on a plate.
  9. Add this stock to the tomato gravy. Add coriander powder, cumin powder, garam masala powder and ginger-garlic paste and mix well. Adjust salt and mix well. Strain this gravy into a clean bowl, pressing the residue to extract all the flavours.
  10. Put the gravy back into the pan and heat. Add the kofte and cook for 3-4 minutes.
  11. Add fresh cream and mix.
  12. Transfer the kofte into a serving bowl, pour the gravy over them, garnish with a coriander sprig and serve hot with steamed rice.

Nutrition Info

Calories 1339
Carbohydrates 87.2
Protein 94.1
Fat 68.2
Other Fiber Vitamin B12- 1.8mcg