Chicken Kofta (Ground Chicken Meatballs)
A while ago, I shared these Chicken Koftas on Instagram and within days, I got several pictures of remakes in my DMs. I should have known my readers would love them, considering how easy, kid-friendly, and make-able they are. Still, I hesitated to share them on the blog because: Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! But, a kick from my sister who’s resorted to these on many weeknights, and bit of fine-tuning (trying variations, realizing they’re all good) gave me the push that I needed. I’m excited to see these in many more kitchens. More Effortless, Fusion Dinner Recipes: 25-Minute Fish Tikka, 5-ingredient Stovetop Chicken, Baked Tandoori Chicken Curry
Kofta vs Kebab
In the South Asian context, Koftas are just a type of Kebab.
Kofta means meatball in Urdu and Hindi, but also refers to any type of round balls in the broader Indian Subcontinent (ex. Veg Kofta or Malai Kofta). Seekh Kebab, similar to Middle Eastern Kofta Kebabs, don’t fall into Kofta category simply because they aren’t round. Kebab refers to any type of skewered, grilled, or pan-fried meat, formed or cut into individual pieces. Kebabs can be anything from Chapli Kabab to Shami Kabab.
Ingredients
Here’s what you’ll need:
Ground chicken: Both chicken breast and thighs are fine, though I usually use the latter. Egg: Binds the meatballs together while adding moisture and flavor. Very finely chopped red onion: Adds flavor, brightness, and crunch. Panko breadcrumbs: The dry ingredient that helps hold them together. Cheese: Both shredded mozzarella or grated parmesan cheese work. I’m more likely to have shredded mozzarella on hand, and I love how it gives these meatballs bits of oozing cheese once they’re baked or air-fried. Grated parmesan (I use the vegetarian kind) gives flavor without making them overtly cheesy. Olive oil: Keeps them moist. May sub with oil of your choice. Garlic cloves: In a pinch, you can substitute with 1/2 tsp garlic powder Ground Spices: For flavor! You’ll need coriander powder, cumin powder, red chili powder or cayenne pepper (which you can adjust for spiciness), black pepper, garam masala, and turmeric if you’d like. Kosher salt: You’ll need a little less if using table salt or sea salt. Herbs: For freshness and a touch of green. Cilantro leaves are an essential here, but I also love a bit of mint for its refreshing scent and complementary flavor.
How To Make Chicken Kofta
Serving Ideas
Any type of raita or chutney would add an essential sauce component to complement the meatballs. A sprinkle of lemon juice would also be great to brighten.
Pan-Frying: Gives juicy results with a perfectly crisp exterior. I’ve even formed them into chicken patties and served as burgers. However, it takes away the ease factor, and it’s not how I was introduced to these. Air-Frying: I find air-frying gives juicier, more tender results than baking them. You will have to air-fry in batches though, and turn them mid-way for best results. Baking: Most convenient and the method I’ve most often used for these particular meatballs. Less of the seared effect, but still juicy and tender and so flavorful. Plus, unlike pan-frying or air-frying, you can bake them all in one go without having to flip them. Tip for those conflicted between pan-frying and baking: Instead of pan-frying to cook them through, you can also lightly pan sear after baking half-way. It gives them a nice char without you having to keep them perfectly round and golden.
In terms of pairing, you can serve these with:
Pasta (especially Spaghetti Marinara) Fries and vegetables Rice or a non-chicken Pulao such as Matar Pulao Naan or Pitas with a side of Mixed Vegetable Curry A simple salad dressed with olive oil and apple cider vinegar, or a Kachumber Salad
To serve these at a dinner party: After cooking, cover with aluminum foil and keep warm in the oven at 170-200°F.
How To Store
Fridge: Cooked: Store in an airtight container for up to 3 days. Raw: Store the yet-to-be formed mixture in an airtight container or cling-wrapped bowl in the fridge for up to 24 hours. Freezer: Cooked: Store in an airtight bag or container for up to 2 months. To reheat, thaw and warm up again in the microwave, oven, stovetop, or air-fryer. Raw: Freeze only once formed into meatballs. Bake or air-fry directly from frozen, increasing the cook time as needed.
Leftover Ideas: Add leftovers to your pasta sauce, roll them up in parathas with some raita or use them in these Chicken Puff Pastries! Tried this recipe? If you have a minute, please consider leaving a comment telling me how it was! You can also take a quick picture and upload it directly into the comments. If you’re on Instagram, please tag me so I can see your creations. I truly love hearing from you. Thank you!
