Chicken Kofta

If you’re craving a dish that’s packed with flavor, tender, and just a little bit exotic, Chicken Kofta is calling your name. Imagine juicy, spiced chicken meatballs, perfectly seasoned with aromatic herbs and spices, and lightly pan-fried or baked to golden perfection. Each bite bursts with flavor—savory, a little tangy from lemon, and just the right touch of warmth from cumin and coriander. Trust me, once you make these, they’ll be a regular in your dinner rotation. They’re simple enough for a weeknight but impressive enough to serve at a dinner party.

Recipe Origin

Kofta has roots in Middle Eastern, Mediterranean, and South Asian cuisines, traditionally made with ground meat mixed with spices, herbs, and breadcrumbs or rice. This version uses lean ground chicken, making it lighter but still incredibly flavorful. Think of it as comfort food with a hint of exotic flair—juicy, aromatic, and utterly satisfying.

Kitchen Tools You’ll Need

• Mixing bowl, medium or large
• Baking sheet or skillet
• Measuring cups and spoons
• Knife and cutting board
• Spoon or spatula for mixing
• Optional: skewers if grilling

Why You’ll Love Chicken Kofta

This recipe isn’t just about the spices—it’s about creating a dish that’s flavorful, versatile, and crowd-pleasing. Here’s why it’s a favorite:

Versatile: Perfect for weeknight dinners, meal prep, or serving as an appetizer. Pair them with rice, salad, or tucked into pita bread with a dollop of yogurt.

Budget-Friendly: Uses simple pantry ingredients like breadcrumbs, garlic, and basic spices, but delivers complex flavors.

Quick and Easy: Prep and cook in about 30–40 minutes. Perfect if you want a delicious homemade meal without the fuss.

Customizable: Love heat? Add a pinch of cayenne. Prefer extra herbs? Toss in more parsley or mint. This dish is easy to tweak to your taste.

Crowd-Pleasing: Juicy, flavorful, and aromatic, they’re always a hit with kids and adults alike. Serve them as a main dish or appetizer, and watch them disappear.

Chef’s Pro Tips for Perfect Results

1. Don’t Overmix: Mix just until combined; overworking the meat can make kofta dense.
2. Room Temperature Meat: Let your ground chicken sit at room temperature for 10–15 minutes to help it bind better.
3. Shape Evenly: Make uniform-sized koftas to ensure even cooking.
4. Pan vs. Oven: Pan-fry for a crispy exterior, or bake for a lighter, hands-off option.
5. Rest Before Serving: Let them rest for a few minutes after cooking to lock in juices.

Ingredients

Ingredients for the Kofta Base
This is where the magic begins—simple ingredients come together to create bold, satisfying flavors.

Ground Chicken: Lean but juicy, it’s the heart of the kofta. 85% lean is perfect for keeping them tender.

Breadcrumbs: Helps bind the meat and absorb moisture, ensuring the kofta holds together without falling apart.

Milk: Added to the breadcrumbs for extra moisture and a soft texture.

Yellow Onion: Finely diced for sweetness and depth of flavor.

Parsley: Fresh and bright, it adds herbaceous notes that balance the spices.

Garlic: Minced for that unmistakable aromatic punch that makes every bite flavorful.

Egg: Lightly beaten to help bind the ingredients together.

Lemon Juice: Adds a subtle tang that lifts the overall flavor profile.

Olive Oil: Adds richness and helps when cooking.

Spices:

• Ground Cumin: Warm and earthy, a key Middle Eastern flavor.
• Ground Coriander: Adds a subtle citrusy note that pairs beautifully with the chicken.
• Paprika: Provides color and mild smoky sweetness.
• Salt and Black Pepper: Balances and enhances all the flavors.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s turn these ingredients into a mouthwatering dish:

Preheat Your Equipment: If baking, preheat your oven to 375°F (190°C). If pan-frying, preheat a skillet over medium heat with a little olive oil.

Combine Ingredients: In a large mixing bowl, combine ground chicken, breadcrumbs soaked in milk, diced onion, parsley, garlic, egg, lemon juice, olive oil, and all spices. Mix gently until just combined. Overmixing can make the kofta dense.

Shape the Kofta: Using your hands, form the mixture into small, even-sized oblong or round meatballs, about 2 inches in length. Uniform size ensures even cooking.

Cook to Perfection:

• Pan-Frying: Heat olive oil in a skillet over medium heat. Cook the kofta for 4–5 minutes per side until golden brown and cooked through.
• Baking: Arrange kofta on a lined baking sheet. Bake for 20–25 minutes, turning halfway through, until golden and cooked through.

Finishing Touches: Remove from heat and let the kofta rest for a few minutes. This locks in the juices and keeps them tender.

Serve and Enjoy: Pair with a side of yogurt sauce, warm pita, fresh salad, or rice. Every bite should be juicy, aromatic, and bursting with flavor.

Nutrition Facts

Servings: 4–6
Calories per serving: Approx. 250–300 kcal
Preparation Time Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes

How to Serve Chicken Kofta

With Yogurt Sauce: Serve with a simple tzatziki or garlic yogurt dip for creamy, cooling contrast.

As a Sandwich: Stuff into pita bread with fresh veggies for a quick and satisfying meal.

Over Rice: Pair with fluffy rice pilaf for a hearty dinner.

On a Platter: Serve as part of a mezze spread with olives, hummus, and roasted vegetables.

Make-Ahead and Storage Tips

Prep Ahead: You can mix and shape the kofta in advance and refrigerate for up to 24 hours before cooking.

Storage Tips: Store cooked kofta in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven to maintain juiciness.

Freeze Option: Raw kofta can be frozen on a baking sheet and then transferred to a freezer bag for up to 2 months. Thaw overnight before cooking.

Double the Batch: Perfect for meal prep or entertaining. They freeze and reheat beautifully.

Variations to Try

• Spicy Kofta: Add a pinch of cayenne pepper or red chili flakes for heat.
• Herb Boost: Mix in fresh mint or cilantro for an extra fresh flavor.
• Cheese-Stuffed: Insert a small cube of feta inside each kofta for a melty surprise.
• Grilled Kofta: Thread onto skewers and grill for a smoky, outdoor flavor.

Additional Tips

• Uniformity Matters: Shape the kofta evenly so they cook at the same rate.
• Fresh Herbs: Use fresh parsley for the best flavor; dried herbs don’t have the same bright taste.
• Moisture Control: Don’t over-soak the breadcrumbs; too much milk can make the mixture too wet.

FAQ Section

Q1: Can I use ground turkey instead of chicken?
A1: Absolutely! Turkey works just as well and remains tender.

Q2: Can I make the kofta ahead of time?
A2: Yes, shape them in advance and refrigerate until ready to cook.

Q3: How do I store leftovers?
A3: Keep in an airtight container in the fridge for up to 3 days.

Q4: Can I bake instead of pan-frying?
A4: Definitely! Bake for 20–25 minutes, turning halfway, for a lighter option.

Q5: Can I add more spices?
A5: Yes! Add smoked paprika, cinnamon, or allspice for extra depth.

Q6: Can I freeze cooked kofta?
A6: Yes, store in an airtight container and freeze for up to 2 months. Reheat gently before serving.

Q7: Can I serve as skewers?
A7: Absolutely, perfect for grilling or serving as appetizers.

Q8: Can I make them smaller?
A8: Yes, mini kofta are perfect for parties or finger food.

Q9: What sauce pairs best with chicken kofta?
A9: Tzatziki, garlic yogurt sauce, or tahini sauce all pair beautifully.

Q10: How do I prevent kofta from drying out?
A10: Don’t overcook, and mix gently to avoid dense meatballs.

Conclusion

These Chicken Kofta are the perfect balance of juicy, aromatic, and flavorful. Each bite delivers a savory punch with herbs, spices, and that subtle tang from lemon. Whether you’re serving them for a weeknight family dinner, impressing guests at a dinner party, or prepping a make-ahead meal, these kofta are incredibly versatile and satisfying. Pair them with yogurt, pita, rice, or a fresh salad, and you’ve got a dish that’s sure to become a favorite. Light, flavorful, and utterly delicious—once you try this recipe, you’ll be making kofta again and again!

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