Murgh Kofta Makhani (Chicken Meatballs in Makhani Sauce)
Juicy spiced chicken meatballs baked then simmered in a creamy tomato and butter sauce, easy to batch and freezer friendly.
Made with Makhani (butter masala) base and Ginger and garlic paste and Garam masala (homemade). Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelMedium
- Costabout £1.95 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan) and line a baking tray with baking paper.
- 2
Mix the mince with the ginger and garlic paste (see the base recipe), the garam masala (see the base recipe), breadcrumbs, yoghurt, green chilli, half the coriander and a good pinch of salt. Mix well with your hands.
- 3
Shape into 20 balls, each about the size of a walnut, and place on the tray. Drizzle with the oil.
- 4
Bake for 18 to 20 minutes until browned and cooked through with no pink inside.
19 min - 5
While they bake, warm your ready made makhani base (see the base recipe) in a wide pan with the cream for 5 minutes.
5 min - 6
Add the meatballs to the sauce and simmer gently for 5 minutes. Scatter over the rest of the coriander and serve with rice.
5 min
Tips
- Do not overmix the mince or the meatballs go tough.
- Wet your hands with cold water to stop the mixture sticking.
- Chicken is cooked at 75C inside. Check one by cutting it open.
Storing and freezing
Keeps 3 days in the fridge, cooled within 2 hours. Freeze for 3 months and reheat until steaming hot all the way through.
Questions
Can I use turkey mince?
Yes. Turkey mince works the same way. Keep the 40 g breadcrumbs, as turkey is leaner and drier.
Can I fry the meatballs instead?
Yes. Fry in 1 tablespoon oil over a medium heat for 8 to 10 minutes, turning. Baking is easier and uses less oil.
Can I use lamb mince?
Yes. Lamb mince is traditional for koftas. Bake for 20 to 22 minutes.
More made with makhani (butter masala) base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.