Chicken Kofta Curry

Juicy chicken meatballs simmered in a creamy tomato-butter curry — this dish feels indulgent but is surprisingly easy to make with Rupen’s Makhani Sauce.

For the Kofta (Meatballs):

• 1 lb ground chicken
• 1 tbsp ginger, grated
• 2 cloves garlic, minced
• 1 jalapeño, finely chopped
• 2 tbsp cilantro, chopped
• 2 tbsp mint, chopped
• Salt & pepper to taste
• 1 tbsp butter (for cooking)

For the Curry:

• 1 jar Rupen’s Makhani Sauce
• ¼ cup cream (for garnish)

Instructions:

1. Mix ground chicken with ginger, garlic, jalapeño, cilantro, salt, and pepper. Shape into small meatballs.
2. In a skillet, melt butter and brown the meatballs until golden (they will finish cooking in the sauce).
3. In a saucepan, heat Rupen’s Makhani Sauce, then gently add the meatballs and simmer for 10–12 minutes until fully cooked.
4. Garnish with a swirl of cream and extra cilantro. Serve with naan, roti, or steamed rice.