Description
This Chicken Kofta recipe delivers flavorful, tender meatballs infused with fragrant spices like cumin, coriander, and paprika. Perfect for a quick weeknight dinner, these koftas are pan-fried to golden perfection and pair beautifully with yogurt sauce or fresh salad.
Ingredients
Scale
Main Ingredients
- 1 lb ground chicken
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg, beaten
- 2 tbsp olive oil
Instructions
- Mix Ingredients: In a large bowl, combine ground chicken, finely chopped onion, minced garlic, fresh parsley, cumin powder, coriander powder, paprika, salt, and black pepper. Thoroughly mix to spread flavors evenly throughout the meat.
- Add Egg: Pour in the beaten egg and blend well with the chicken mixture. This helps bind the koftas and keeps them moist during cooking.
- Shape Koftas: Using your hands, form the mixture into small, evenly sized balls to ensure uniform cooking.
- Heat Oil: Heat olive oil in a large pan over medium heat until shimmering, preparing the pan for frying.
- Cook Koftas: Place koftas in the pan and cook for 10-12 minutes, turning occasionally. Cook until all sides are golden brown and the chicken is cooked through.
- Serve: Remove the cooked koftas from the pan and serve hot with your choice of yogurt sauce or a fresh salad for a complete meal.
Notes
- Ensure the chicken is fresh and finely ground for the best texture.
- Do not overcrowd the pan to prevent steaming; cook in batches if necessary.
- For extra flavor, you can add a pinch of chili powder or a splash of lemon juice to the mixture.
- Use a meat thermometer to check that the internal temperature reaches 165°F (75°C) for safe consumption.
- Leftover koftas can be refrigerated and reheated gently on the stovetop or in the oven.
