CHICKEN KOFTA (GROUND CHICKEN MEATBALLS)
Written by Sneh Chaudhry on March 20, 2024
A quick and easy Chicken Kofta (or Ground Chicken Meatballs) recipe packed with spices and aromatics for fresh, fusion flavor. This recipe includes pan-frying, baking, and air-frying instructions.
INGREDIENTS
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- 1 lb (454 g) ground chicken, preferably thighs but breast is fine
- 1 egg
- 1/2 cup (~70 g) very finely chopped red onion
- 1/2 cup (~36 g) 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
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- 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
EQUIPMENT
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Baking Sheet (if baking)
INSTRUCTIONS
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If baking, preheat oven to 400°F/200°C. Line a baking sheet with parchment paper or aluminum foil. Place a baking rack on the parchment or aluminum foil-lined baking sheet. Lightly grease the rack with baking spray. (If you don’t have a rack, lightly grease the parchment paper or aluminum.)
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Place all the ingredients in a medium bowl and mix to combine, ensuring all the spices are mixed well. See Note 1 for taste testing.
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Take about 2 tbsp of the mixture (I do this using a cookie scoop), and form into meatballs using slightly oiled hands.
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To Bake: (See Note 2 for Air-fry and Pan-fry Options) Place onto the rack or directly on the parchment-lined baking sheet. Repeat with the remaining meatballs. Bake for 25-26 minutes (no need to turn), until golden on top. To get them brown on top, transfer the oven rack close to the heat source for 1 minute.
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Garnish with cilantro. Serve with mint raita or your favorite chutney. For a complete meal, serve with pasta, veggies, rice, or salad. The options are endless!
NOTES
Note 2 – Alternate Cooking Methods:
To Air-fry: Preheat Air-fryer to 400°F for 5 minutes. Lightly coat the air-fryer basket with cooking spray. Arrange half the meatballs in the basket, spacing about 1/2″ apart. Cook at 370° for 10-12 minutes, until golden brown. Repeat with the remaining meatballs.
To Pan-fry: Heat 2 tbsp oil in a large, non-stick skillet over medium-high heat. Place around half the meatballs in the skillet and allow them to cook, turning often, for 8-9 minutes, until golden brown all over. You may have to reduce the heat as needed to allow for even cooking. Wipe any darkened oil and add more before repeating with the next batch.
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