Best Chicken Kofta Recipe (2024)

Why You Should Try This Recipe

• Easy and simple: This recipe is as simple as mix, shape and sear, perfect for a novice cook.
• Tasty alternative: While we love our kofta kebab and Greek keftedes, it's always good to have a delicious healthier alternative to the red meat.
• Feast of flavors: Thanks to the spices and herbs used in the recipe, these chicken meatballs are anything but bland!
• Versatile: Add or leave out the spices according to your preference and what you have on hand. As long as you keep the base as is, your koftas are going to be juicy and delicious.
• Serve it any way you like: Wrap it in lavash with some toum or on a bed of rice pilaf with some fattoush or tabouli.

Ingredients To Make Chicken Kofta

• Chicken breast: While chicken breast is a lean cut, it works very well in this recipe and the koftas are very juicy. Use boneless skinless chicken breasts.
• Breadcrumbs: To absorb the moisture and helps the koftas hold their shape.
• Onion and garlic: A small white or yellow onion would be enough and you only need 2 cloves of garlic.
• Egg: It acts as a binder and helps the ingredients stick well.
• Spices: A combination of turmeric, paprika, Aleppo pepper, cumin and coriander. You can find Aleppo pepper at Middle Eastern or Mediterranean shops as well as online.
• Parsley: Herbs add fresh flavor to the koftas and make them tastier.

How To Make Chicken Kofta

1. Place the chicken breast, breadcrumbs, egg, onion, garlic, spices and parsley in the bowl of a food processor. You can cut the chicken into smaller pieces, but it's not necessary.
2. Blend until the mixture comes together and all is well combined. You might have to pause and scrape the sides a couple of times.
3. Using a spatula, transfer the mixture to a bowl (it's going to be sticky), cover with a plastic wrap and let it sit in the fridge for 1 hour so the flavors are well combined.
4. Wet your hands with cold water and shape the koftas into small balls or football-shaped balls. I usually keep a bowl of cold water on the counter and wet my hands after each shaping.
5. Sear the koftas in olive oil over medium heat until fully cooked, about 3 minutes on each side.

Variations

These homemade chicken meatballs are so versatile and you can change up the ingredients to match your liking. Here are a few ideas:

• Use ground chicken instead of chicken breasts.
• Leave out any of the spices you don't like/have access to. To make them spicy, add a bit of cayenne pepper. You can also make these with advieh, seven spice or ras el hanout.
• Instead of parsley, use dried mint, chopped cilantro or chives.
• Add some grated ginger for a subtle spicy kick.

Serving Suggestions

You can serve these chicken koftas as a wrap with pita or lavash, lettuce, tomatoes, some sumac onion and ezme or quick pickled cabbage. Finish with some toum or tahini sauce for extra flavor.

Storage And Reheating

Store the leftovers in an airtight container and refrigerate for up to 4 days. You can reheat the chicken kofta in the oven at 350 for 10 minutes or using the microwave.

Frequently Asked Questions

More Kofta And Meatball Recipes

Best Chicken Kofta Recipe

Shadi HasanzadeNemati

Easy juicy chicken kofta made with chicken breast, herbs and spices. It's perfect for dinner with various sides such as green salad or rice.

Nutrition

Calories: 204kcalCarbohydrates: 5gProtein: 18gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 76mgSodium: 520mgPotassium: 380mgFiber: 1gSugar: 1gVitamin A: 752IUVitamin C: 9mgCalcium: 33mgIron: 1mg

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