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Keema Kofta Kadhi / www.quichentell.com

Keema Kofta Kadhi

Quiche 'n' Tell
Soft, spice-infused chicken kofta in a tangy gram flour and yoghurt kadhi.
Prep Time 30 mins
Cook Time 15 mins
Resting time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Indian
Servings 4


For the kofta

  • 500 g Chicken mince
  • 3 tbsp besan (gram flour or chickpea flour)
  • 1 tsp red chilli powder (cayenne)
  • 1 tsp coriander powder
  • ½ tsp turmeric powder
  • 1 green chilli, chopped
  • 1 tsp ginger, chopped
  • Salt

For the kadhi

  • 400 g sour yoghurt
  • 3 tbsp besan or gram flour
  • 750 ml water
  • 2 dried red chillies
  • 10 curry leaves
  • 1 tsp ginger, finely chopped
  • ¼ tsp hing or asafoetida powder
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 2 small pieces of cinnamon
  • 3-4 cloves
  • 2 fresh green chillies slit lengthwise


  • In a blender / food processor, whizz the chicken mince along with all the other kofta ingredients for a couple of minutes till you have a , thick, smooth, slightly sticky paste.
  • Shape this mixture into walnut-size koftas, intermittently wetting your fingers with water to prevent them from sticking. Chill the koftas in the fridge for 30 minutes.
  • Whisk the besan, turmeric, sugar, salt and yoghurt in a deep bowl to get a lump-free paste. Now whisk in the water to get a thin, slurry-like mixture.
  • Heat the ghee in a pot and add the mustard and cumin seeds, asafoetida, curry leaves, cinnamon, cloves and red chillies. Once the tempering crackles, lower the flame immediately (to avoid burning the spices). Add the ginger and green chillies. Saute for 15 seconds.
  • Pour in the besan mixture, stir well and bring the kadhi to a gentle boil, reduce to a simmer and gently drop in the koftas. Allow the kofta to cook for 7-10 minutes.
  • When the koftas are done, check the flavour balance of the kadhi, add extra, sugar/salt if required. Serve the keema kofta kadhi warm with plain, steamed rice, papa and pickle.