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Chicken Kofta in Spiced Curry Gravy (with Grilled Skewers Option)

Juicy spiced chicken meatballs made with shawarma spice, Aleppo pepper, and fresh parsley — pan-seared, then simmered in a rich kofta curry gravy. Includes a grilled skewers version with yogurt sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: Middle Eastern / Turkish
Ingredients Method Notes

Ingredients
  

  • ​ ​ ​ ​
For the Kofta Mixture
  • 1½ lbs 700g ground chicken ​
  • ⅓ cup plain breadcrumbs ​
  • 1 ​ large egg ​
  • 1 ​ small onion finely grated (squeeze out excess juice)
  • 4 ​ garlic cloves minced
  • ¼ cup fresh parsley finely chopped
  • 2 tablespoons shawarma spice blend ​
  • 1 teaspoon Aleppo pepper or ½ teaspoon red chili flakes
  • 1 tablespoon lemon juice ​
  • 1½ teaspoons salt ​
  • 1 tablespoon olive oil for pan-searing
For the Kofta Curry Gravy
  • 2 tablespoons oil ​
  • 1 ​ large onion finely chopped
  • 1 tablespoon ginger garlic paste ​
  • 2 tablespoons tomato paste ​
  • 4 ​ medium tomatoes finely chopped (or 1 can / 400g crushed tomatoes)
  • 1 teaspoon ground cumin ​
  • 1 teaspoon ground coriander ​
  • 1 teaspoon garam masala ​
  • ½ teaspoon turmeric powder ​
  • ½ teaspoon Aleppo pepper ​
  • 1 teaspoon salt or to taste
  • 1½ cups water or chicken stock ​
  • ⅓ cup heavy cream or plain yogurt for a creamy finish
For the Yogurt Sauce (grilled version)
  • 1 cup plain full-fat yogurt or tzatziki
  • 1 ​ garlic clove grated
  • 1 tablespoon lemon juice ​
  • 2 tablespoons fresh parsley or mint chopped
  • ½ teaspoon salt ​

Method
 

  1. Combine ground chicken, breadcrumbs, egg, grated onion, garlic, parsley, shawarma spice, Aleppo pepper, lemon juice, salt. Mix just until combined. Refrigerate 20 minutes.
  2. Roll 18–20 oval meatballs (curry version), or shape into 8 long logs on soaked skewers (grilled version), pressing firmly.
  3. Heat olive oil in a heavy skillet over medium-high heat. Sear koftas in batches 3–4 minutes per side until deeply golden. Remove to a plate. For grilled version: grill skewers 3–4 minutes per side to 165°F/74°C.
  4. In the same skillet, heat oil over medium heat. Cook onion 6–8 minutes until soft and golden. Stir in ginger garlic paste 1 minute. Add tomato paste; cook 2 minutes. Add tomatoes, cumin, coriander, garam masala, turmeric, Aleppo pepper, salt. Pour in water or stock; simmer 10–12 minutes until tomatoes break down and oil glistens at edges.
  5. Return koftas with juices; spoon gravy over. Reduce heat to low, cover, simmer 12–15 minutes to 165°F/74°C. Stir in cream or yogurt off the heat; taste for salt.
  6. Serve curry version over basmati rice or with warm naan, scattered with parsley. Serve grilled version on a platter with flatbread, yogurt sauce, lemon wedges, and salad.

Notes

Chill the mixture before shaping for best texture; don't overwork the meat. Baked option: 400°F/200°C, 18–20 min. Air fryer option: 380°F/190°C, 10–12 min. Koftas keep 4 days refrigerated, 3 months frozen. Stir cream/yogurt in off the heat to prevent splitting.