Chicken Kofta (Ground Chicken Meatballs) Recipe
This flavorful Chicken Kofta recipe features tender ground chicken meatballs seasoned with aromatic spices and herbs. Baked to golden perfection, these koftas are perfect as an appetizer or part of a main course served with a refreshing mint raita, chutney, or your favorite side dishes like pasta, rice, or salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings (approximately 12 meatballs)
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Indian
Ingredients
Meatball Mixture
- 1 lb ground chicken (preferably thighs but breast is fine)
- 1 egg
- 1/2 cup very finely chopped red onion
- 1/2 cup panko breadcrumbs (GF or regular)
- 1/3 cup shredded mozzarella or grated parmesan cheese (finely chop if using shredded cheese)
- 2 tbsp olive oil
- 2 garlic cloves (minced or crushed – sub 1/2 tsp garlic powder)
- 1 tsp coriander powder
- 1 tsp cumin powder
- 3/4-1 tsp red chili powder (sub crushed chili flakes or cayenne)
- 1/2 tsp ground black pepper
- 1/4 tsp garam masala
- 1/4 tsp turmeric powder (optional)
- 1 – 1 1/4 tsp kosher salt (may vary depending on your cheese)
- ¼ cup cilantro leaves (finely chopped, plus more for garnish)
- 2 tbsp mint leaves (finely chopped)
Instructions
- Preheat and Prepare Baking Equipment: If baking, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil and place a baking rack on top. Lightly grease the rack with baking spray or oil. If you don’t have a rack, grease the parchment paper or foil to prevent sticking.
- Mix Ingredients: In a medium bowl, combine all ingredients thoroughly, making sure all the spices and herbs are evenly distributed throughout the ground chicken mixture. This ensures balanced flavor in every meatball. Optionally, you can taste a small piece of the mixture cooked in a pan to adjust seasoning before shaping all meatballs.
- Shape Koftas: Using slightly oiled hands or a cookie scoop (about 2 tablespoons per meatball), form the mixture into evenly sized meatballs. This helps them cook evenly and maintain a nice shape.
- Bake the Koftas: Arrange the meatballs on the prepared rack or directly on the lined baking sheet, spacing them slightly apart. Bake for 25-26 minutes without turning until the tops are golden brown and meatballs are cooked through. For an extra browned top, move the oven rack closer to the heating element for 1 minute at the end of baking.
- Garnish and Serve: Remove the koftas from the oven and garnish with freshly chopped cilantro leaves. Serve warm alongside mint raita, chutney, or incorporate into a meal with pasta, rice, vegetables, or salad for a versatile and complete dining experience.
Notes
- For taste testing, cook a small piece of the raw mixture in a pan to check seasoning and adjust salt or spices accordingly.
- Alternative cooking methods include air frying or pan-frying if you prefer; adjust cooking times as needed to ensure the meatballs are fully cooked and browned.
- Using ground chicken thighs adds more moisture and flavor compared to breast meat, but either works well.
- Breadcrumbs can be substituted with gluten-free options if desired.
- Serve with mint raita or chutneys to complement the spicy flavor of the koftas.
