Indian Chicken Meatballs in Yogurt Sauce Recipe
These delicate ground chicken meatballs in a light yogurt sauce are a homemade version of Indian-style kofta often served at family gatherings. In this version, the meat is mixed with soaked bread and spices so the meatballs stay soft and juicy, while the yogurt-and-onion sauce is creamy but not heavy.
This recipe is inspired by North Indian kofta-style dishes, where spiced meatballs are simmered in a creamy sauce, often served at family celebrations and festive meals., Using yogurt instead of a heavy cream- or nut-based sauce makes it closer to everyday home cooking versions rather than rich restaurant curries., The combination of cumin, coriander, turmeric and paprika reflects a typical Indian spice profile adapted to ingredients commonly available in European kitchens.
It delivers the comforting flavors of Indian kofta in a lighter, yogurt-based version suitable for everyday dinners., The recipe uses simple, accessible ingredients while still giving a clearly Indian character through the spice mix., The meatballs are very tender, making the dish family-friendly and appealing even to those who prefer milder curries.
Dlaczego ta wersja działa
- Soaked bread mixed into the ground chicken keeps the meatballs exceptionally soft and juicy instead of dense.
- Browning the meatballs first adds flavor and helps them hold their shape when simmered in the sauce.
- Tempering the spices in oil before adding yogurt releases their aroma and gives the sauce depth without needing long cooking.
- Diluting and gently heating the yogurt with water prevents it from curdling while still giving a creamy texture.
Chef's tips
Wet your hands before shaping the meatballs to prevent the mixture from sticking and to get smooth, even balls., If you’re unsure about seasoning, fry a tiny test patty of the meat mixture first, taste it, and adjust salt and spices before forming all the meatballs., If the sauce gets too thick while simmering, loosen it with a splash of water and gently stir., For a smoother sauce, you can briefly blend the onion-yogurt mixture with a hand blender before adding the meatballs.
How to serve
Serve with basmati rice or another long-grain rice, plus warm naan or other wheat flatbreads., Add a side of cucumber raita or a simple tomato and onion salad with lemon for freshness., Garnish with extra fresh cilantro and a squeeze of lemon or lime just before serving to brighten the flavors.
Na co uważać
- Do not boil the yogurt sauce vigorously, as this can cause it to split; keep the heat low once the yogurt is added.
- Squeeze the soaked bread well—too much liquid in the meat mixture can make the meatballs fall apart.
- Fry the meatballs until lightly golden before adding to the sauce; if they are too pale and soft, they may break during simmering.
- Season gradually and taste the sauce at the end, as yogurt can soften the perception of salt and spices.
Zamienniki
- Use ground turkey instead of ground chicken, increasing salt and spices slightly to compensate for its milder taste.
- Replace part of the yogurt with 18% cream or coconut milk for a richer, silkier sauce.
- If you don’t have fresh ginger, use a small pinch of ground ginger, adding it with the other dry spices.
- Substitute sweet paprika with mild chili powder if needed, adjusting the amount to your heat tolerance.
Ingredients
- ground chicken - 500 g
- wheat bread - 2 slices
- milk - 50 ml
- onion - 2 pieces
- garlic - 4 cloves
- ginger - 3 cm
- plain yogurt - 250 g
- vegetable oil - 3 tablespoons
- ground cumin - 1 teaspoon
- ground coriander - 1 teaspoon
- turmeric - 0.5 teaspoons
- sweet paprika, ground - 1 teaspoon
- hot paprika, ground - 0.25 teaspoons
- salt
- water - 200 ml
- fresh cilantro - 2 tablespoons
Preparation
- Cut the bread into pieces, place in a small bowl, pour over the milk and set aside for 5 minutes until fully soaked, then squeeze out the excess milk with your hand.
- In a large bowl combine the ground chicken, squeezed bread, half of the chopped onion, half of the garlic, half of the ginger, 0.5 teaspoon cumin, 0.5 teaspoon coriander, a pinch of turmeric and salt; knead with your hand for 2–3 minutes until the mixture is sticky and uniform.
- With wet hands, form walnut-sized balls from the mixture and place them on a plate; you should get about 18–20 pieces.
- Heat 2 tablespoons of oil in a large pan over medium heat, arrange the meatballs in a single layer and fry for 6–8 minutes, turning gently, until light golden on all sides; transfer them to a plate.
- In the same pan add 1 tablespoon of oil and the remaining onion, fry for 5–6 minutes until soft and golden brown on the edges.
- Add the remaining garlic and ginger, fry for about 1 minute until very fragrant, then add the remaining cumin, coriander, turmeric, sweet and hot paprika and fry for 30 seconds, stirring.
- Add the yogurt and water, mix quickly, reduce the heat and cook for 5 minutes until the sauce is smooth and slightly thickened; if you see yogurt lumps, stir vigorously until they dissolve.
- Gently place the fried chicken meatballs into the sauce, cover the pan and simmer on low heat for 10–12 minutes until the meatballs are cooked through and soft when pressed with a spoon; before serving, sprinkle with chopped cilantro.
Storage
Store the meatballs in sauce in an airtight container; when reheating over low heat, stir gently so the sauce doesn’t curdle, adding a tablespoon of water if needed.
This dish sits somewhere between a comforting European-style meatball stew and a gentle Indian curry, which makes it a great introduction to Indian flavors for people who are not used to very spicy food., It’s also a practical recipe for using up leftover bread and turning it into something special for a family dinner.
