Chicken and Vegetable Koftas

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • For the koftas:
  • 2 - chicken breasts
  • Chicken bouillon cube
  • 1 - 8-oz jar of sliced mushrooms
  • 1 - 8-oz can of petite peas (baby green peas)
  • 1 - large carrot, grated
  • 1 - 3"x3" piece of cauliflower, grated
  • 2 - large potatoes, boiled and mashed
  • 1/2 cup - slivered almonds
  • 2 tbsp - minced garlic
  • Jeera
  • Salt
  • Curry powder
  • Oil for frying
  • For the sauce:
  • 1 - large onion, chopped
  • 3 -fresh tomatoes, chopped
  • 1 tbsp - minced garlic
  • 1 small handful - cilantro
  • Chilli powder
  • Ground cinnamon
  • Jeera
  • Garam masala
  • Curry powder
  • Salt

How to Make Chicken and Vegetable Koftas

  • Boil the chicken breasts in water (seasoned with the bouillon cube) until done. Finely mince in the food processor.
  • Put the mixture in a mixing bowl.
  • Add the vegetables (mushrooms through potatoes) and the almonds. Mix well.
  • Season to taste with jeera, salt, and a couple of pinches of curry powder.
  • Add an egg and some breadcrumbs, and form into balls or cigar-shaped logs.
  • Deep fry until golden. Set aside.
  • Heat some oil and add the onion. Brown gently.
  • Add garlic and tomatoes, fry it up for about 5 minutes.
  • Add the cilantro, about a tsp of chilli powder, a tsp of cinnamon powder, two or three pinches of jeera, two or three pinches of garam masala, and two or three pinches of curry powder.
  • Mix well and fry until the oil surfaces.
  • Season sauce to taste with salt. Add the fried koftas, and let simmer gently for 10-15 minutes.
  • Serve it with rice and a yellow split-pea dal.