pakistani

Chicken Kofta Curry with Fenugreek and Yogurt Gravy

This simmered dish pairs ground chicken with plain yogurt, dried fenugreek leaves and onion. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety High protein Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

47 g Protein

32 g Carbohydrates

40 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

220g ground chicken 315 kcal
18g vegetable oil 159 kcal
150g onion (finely chopped) 60 kcal
15g ginger garlic paste 12 kcal
160g tomato (chopped) 29 kcal
120g plain yogurt (whole milk) 73 kcal
2g dried fenugreek leaves (kasuri methi) 5 kcal
3g garam masala 9 kcal
2g red chili powder 1 kcal
3g salt 0 kcal
120g water 0 kcal

Cooking instructions

ground chickenonion (finely chopped)ginger garlic pastegaram masalasalt
In a bowl mix ground chicken, half the onion, 1 tsp ginger garlic paste, garam masala, and salt. Form 8-10 small koftas.
vegetable oil
Heat oil in a pan on medium. Brown koftas lightly on two sides (they will finish in the sauce); remove to a plate.
onion (finely chopped)
Add remaining onion to the same pan and cook until golden, 6-8 minutes.
ginger garlic pastetomato (chopped)red chili powder
Stir in remaining ginger garlic paste, tomato, and red chili powder; cook until thick and glossy, 4-5 minutes.
plain yogurt (whole milk)dried fenugreek leaves (kasuri methi)water
Lower heat. Whisk yogurt with fenugreek leaves, then stir into the pan. Add water and bring to a gentle simmer.
Return koftas and simmer 8-10 minutes until cooked through. Rest 2 minutes before serving.