Chicken kofta is a flavorful and juicy dish made with ground chicken, aromatic spices, and fresh herbs. It’s shaped into skewers or small logs and grilled, baked, or pan-cooked to perfection. This dish is popular across Middle Eastern and South Asian cuisines and is perfect for both everyday meals and special gatherings.
Why You’ll Love This Recipe
Chicken kofta is easy to prepare, packed with bold flavors, and incredibly versatile. It uses simple ingredients but delivers a rich and satisfying taste. You can cook it in multiple ways depending on your kitchen setup, and it pairs well with rice, flatbreads, or fresh salads. It’s also a lighter alternative to red meat kofta while still being juicy and delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
In a large bowl, combine the ground chicken, grated onion, garlic, parsley, and cilantro.
Add cumin, coriander, paprika, black pepper, salt, and turmeric. Mix well.
Add olive oil, breadcrumbs, and the egg. Mix until everything is well combined and slightly sticky.
Cover the mixture and let it rest in the refrigerator for 20–30 minutes.
Shape the mixture into small logs or oval shapes around skewers or by hand.
Cook using one of the following methods:
Grill: Cook over medium heat for 10–12 minutes, turning occasionally.
Pan-fry: Heat a little oil and cook for 8–10 minutes until browned and cooked through.
Oven: Bake at 200°C for 15–20 minutes, turning halfway.
Serve hot with rice, flatbread, or a fresh salad.
Servings and timing
Servings: 4
Preparation time: 15 minutes
Resting time: 20–30 minutes
Cooking time: 10–20 minutes
Total time: approximately 45–60 minutes
Variations
You can add finely chopped green chili for extra heat. For a richer flavor, mix in a tablespoon of yogurt into the meat mixture. If you prefer a smoky taste, cook the kofta on a charcoal grill. You can also swap parsley and cilantro with mint for a fresher twist. For a low-carb option, replace breadcrumbs with almond flour.
Storage/Reheating
Store cooked kofta in an airtight container in the refrigerator for up to 3 days. To freeze, place uncooked or cooked kofta on a tray until firm, then transfer to a freezer-safe bag for up to 2 months. Reheat in a pan over medium heat or in the oven at 180°C until warmed through. Avoid overheating to keep the kofta juicy.
FAQs
Can I use chicken breast instead of ground chicken?
Yes, you can grind chicken breast at home or ask your butcher to do it.
Why is my kofta falling apart?
It may need more binding. Adding breadcrumbs and egg helps hold the mixture together.
Can I make kofta without eggs?
Yes, you can substitute the egg with a tablespoon of yogurt or a bit more breadcrumbs.
How do I know when kofta is fully cooked?
The inside should no longer be pink, and the internal temperature should reach 75°C.
Can I bake instead of fry?
Yes, baking is a healthier option and works very well for this recipe.
What can I serve with chicken kofta?
It pairs well with rice, flatbread, salads, or yogurt-based sauces.
Can I prepare the mixture in advance?
Yes, you can prepare it up to 24 hours ahead and keep it refrigerated.
How do I keep kofta juicy?
Do not overcook and include ingredients like onion and oil for moisture.
Can I cook kofta without skewers?
Yes, simply shape them by hand into logs or patties.
Is this recipe spicy?
No, it is mildly spiced, but you can adjust the heat to your preference.
Conclusion
Chicken kofta is a simple yet incredibly flavorful dish that brings together aromatic spices and tender meat in a satisfying way. Whether grilled, baked, or pan-fried, it’s a versatile recipe that can easily become a staple in your kitchen. With its ease of preparation and rich taste, it’s perfect for both casual meals and special occasions.
Chicken kofta is a juicy and flavorful dish made with ground chicken, fresh herbs, and aromatic spices, shaped and cooked to perfection. It’s a versatile and satisfying meal perfect for grilling, baking, or pan-frying.
Ingredients
500 g ground chicken
1 small onion, finely grated
3 cloves garlic, minced
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh cilantro, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon turmeric
1 tablespoon olive oil
2 tablespoons breadcrumbs
1 egg
Instructions
In a large bowl, combine the ground chicken, grated onion, garlic, parsley, and cilantro.
Add cumin, coriander, paprika, black pepper, salt, and turmeric, and mix well.
Add olive oil, breadcrumbs, and the egg, mixing until fully combined and slightly sticky.
Cover and refrigerate the mixture for 20–30 minutes.
Shape the mixture into small logs or oval shapes, either around skewers or by hand.
Cook using your preferred method: grill over medium heat for 10–12 minutes, pan-fry for 8–10 minutes, or bake at 200°C for 15–20 minutes, turning halfway if needed.
Ensure the kofta is fully cooked through before serving.
Serve hot with rice, flatbread, or a fresh salad.
Notes
Add chopped green chili for extra heat if desired.
Mix in a tablespoon of yogurt for a richer and juicier texture.
Use almond flour instead of breadcrumbs for a low-carb option.
Prepare the mixture up to 24 hours in advance and refrigerate.
Store cooked kofta in the refrigerator for up to 3 days or freeze for up to 2 months.
Avoid overcooking to keep the kofta tender and juicy.
