Malai Kofta Curry with Turkey Meatballs


By Nazima Qureshi

 This post has been sponsored by Canadian Turkey. As always, all opinions are my own.

As you plan your menu, I would like to share a delicious kofta recipe that you may want to add to your dinner this Eid! This Malai Kofta Curry features ground turkey meatballs and a smooth luscious sauce.

I am sure you have had Kofta curry before, but if you haven’t tried it with ground turkey, you are missing out! The spices complement the turkey beautifully creating a delicious flavour profile. This makes it ideal for Eid dinners and will leave all of your guests asking for the recipe!

I used ground turkey thigh for this recipe and blended it with onions and spices for juicy meatballs. Along with being a flavourful choice, turkey is packed with protein – perfect after a period of fasting. It’s a delicious way to feel energized and satisfied, and keeps your muscles healthy and happy. Turkey is a lean protein, even the dark meat, providing 30 grams of high quality protein for every 100-gram serving!


More on turkey nutrition here.

I can also imagine that prepping for Eid get-togethers can feel like overwhelming at times. This is why I have divided the recipe into two parts: making the meatballs and making the sauce. The meatballs and sauce can be prepared in advance. On the day you are serving, bring the sauce to a boil, add the meatballs, and cook until the meatballs are fully cooked through and the sauce has thickened.

This Malai Kofta Curry can be served with naan or my favourite, plain basmati rice.

What will you be serving during your Eid festivities? Share your Eid menus with us on Twitter at @Cdn_Turkey or Instagram by tagging #CdnTurkey @masalamommas @CanadianTurkey


Malai Kofta Currykofta meatballs


For meatballs:

  • 1 onion, chopped
  • ½ cup cilantro
  • 1 Tbsp. ginger garlic paste
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. chili powder
  • 1 tsp. salt
  • 1 Tbsp. olive oil
  • 1 lb. ground turkey

For sauce: kofta meatballs

  • 1 Tbsp. olive oil
  • 1 onion, finely chopped
  • 1 Tbsp. ginger garlic paste
  • 1 tomato, chopped
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. garam masala
  • ½ tsp. turmeric
  • 3 Tbsp. crushed tomatoes
  • ¼ cup cream
  • ¼ cup plain Greek yogurt
  • ½ cup water
  • ¾ cup water



  1. In a food processor, add onion, cilantro, spices, olive oil, and ground turkey. Pulse until fully combined and onion is fine and distributed evenly within the turkey.
  2. Using damp hands, form 20-25 meatballs and place on a plate. Use a tablespoon to measure out equal size of turkey meatballs.
  3. In a saucepan heat olive oil over medium heat and add onion. Cook for 2 minutes until softened. Add ginger garlic paste, tomato, and spices. Cook for 2-3 minutes until tomatoes have softened.
  4. Add crushed tomatoes, cream, and yogurt. Mix well and add 1/2 cup of water. Bring sauce to a boil.
  5. Remove from heat and puree with a hand blender or in batches in a blender. If using blender, let sauce cool before blending. When pureeing sauce, add ¾ cup water.
  6. Add sauce back to saucepan over medium heat. Add meatballs and mix to ensure meatballs are fully covered in sauce. Cover saucepan with lid and cook for 10 minutes.
  7. Remove lid from saucepan and cook for another 10-15 minutes until meatballs are fully cooked through and sauce has thickened
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