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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
300 kcal 2000 kcal
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Estimated macros per portion

62 g Protein
29 g Carbohydrates
32 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 201g ground chicken 332 kcal
  • 16g vegetable oil 141 kcal
  • 137g onion (finely chopped) 55 kcal
  • 14g ginger garlic paste 11 kcal
  • 146g tomato (chopped) 26 kcal
  • 110g plain yogurt (whole milk) 67 kcal
  • 2g dried fenugreek leaves (kasuri methi) 5 kcal
  • 3g garam masala 9 kcal
  • 2g red chili powder 1 kcal
  • 3g salt 0 kcal
  • 110g water 0 kcal

Cooking instructions

  1. 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.
  2. 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.
  3. onion (finely chopped)
    Add remaining onion to the same pan and cook until golden, 6-8 minutes.
  4. 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.
  5. 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.
  6. Return koftas and simmer 8-10 minutes until cooked through. Rest 2 minutes before serving.

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