A Chicken Kofta (ground chicken meatballs) recipe that yields tender, flavorful meatballs with a fresh Desi-inspired twist. Includes clear instructions for pan-frying, baking, and air-frying. Recipe tested and reliable.
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- Chicken Kofta (Ground Chicken Meatballs)
- Kofta Vs Kebab
- Ingredients
- How To Make Chicken Kofta
- Serving Ideas
- How To Store
- Chicken Kofta (Ground Chicken Meatballs) Recipe
Chicken Kofta (Ground Chicken Meatballs)
I first shared these chicken koftas on social media and quickly heard from readers who made and loved them. They’re easy, kid-friendly, and very adaptable, which makes them a great weeknight option. While they’re not a strict traditional kofta from classic curries, they offer a Pakistani/Indian-inspired take on simple baked chicken meatballs—lots of bold, bright spices combined with an easy method.
After testing a few variations and getting encouragement from family who rely on them for busy nights, I finalized this version. The result is juicy, flavorful meatballs that work with a variety of cooking methods and pairings.
More effortless, fusion dinner ideas: 25-Minute Fish Tikka, 5-ingredient Stovetop Chicken, Baked Tandoori Chicken Curry.
Kofta vs Kebab
In South Asia, the terms overlap but have distinct meanings:
- Kofta refers to round meatballs (or vegetable balls like malai kofta). The term covers a range of ball-shaped preparations.
- Kebab is a broader category that includes skewered, grilled, or pan-fried pieces of meat in many shapes and styles.
Ingredients
What you’ll need:
- Ground chicken (thighs preferred for juiciness, breast also works).
- Egg to bind and add moisture.
- Very finely chopped red onion for flavor and texture.
- Panko breadcrumbs (regular or GF) to help hold the meatballs together.
- Cheese — shredded mozzarella for melty pockets or grated Parmesan for savory depth.
- Olive oil to keep the mixture moist; any neutral oil works.
- Garlic (fresh minced or 1/2 tsp garlic powder).
- Ground spices: coriander powder, cumin powder, red chili powder (or cayenne/crushed red pepper), black pepper, garam masala, and optional turmeric.
- Kosher salt (adjust amount if using table salt).
- Herbs: fresh cilantro (essential) and optional mint for brightness.
How To Make Chicken Kofta
- Combine all ingredients in a medium bowl and mix until evenly distributed. Taste-testing a small pan-fried piece is recommended (instructions in the recipe card) so you can adjust salt or seasoning.
- Scoop about 2 tablespoons of mixture (a cookie scoop works well) and gently shape into meatballs with slightly oiled hands.
- Cook by baking, air-frying, or pan-frying depending on your preference (details below).
The main cooking options:
- Pan-frying: Produces a crisp exterior and juicy interior. Turn often and manage heat so they cook evenly. Great if you want a seared finish.
- Air-frying: Tends to yield very tender, juicy meatballs with good browning. Cook in batches and turn halfway through for best results.
- Baking: The most hands-off method and easiest for making a large batch. Bake on a rack or parchment for even cooking; you can finish them under the broiler briefly for extra color.
- Hybrid tip: For a seared exterior without pan-cooking fully, bake most of the way and then quickly sear in a hot skillet for a minute or two.
- They’re done when the exterior is golden and the inside is no longer pink. If using a thermometer, internal temperature should reach at least 165°F (74°C). Garnish with additional cilantro before serving.
Serving Ideas
These koftas benefit from a cooling sauce—any raita or chutney works well. A squeeze of lemon brightens the flavors.
Good pairings:
- Spaghetti or pasta in tomato sauce
- Fries or roasted vegetables
- Rice or a simple pulao
- Naan or pita with mixed vegetable curry
- A fresh salad dressed with olive oil and vinegar or a kachumber salad
Serving for a party: Keep cooked koftas warm covered with foil in a low oven (170–200°F).
How To Store
- Fridge: Cooked koftas in an airtight container up to 3 days. Keep uncooked mixture (not shaped) covered in the fridge up to 24 hours.
- Freezer: Cooked koftas freeze up to 2 months in an airtight container. Reheat from thawed or frozen in the microwave, oven, stovetop, or air-fryer. Freeze raw only after shaping into meatballs; cook from frozen, adding extra time as needed.
Leftover ideas: Add to pasta sauce, roll in parathas with raita, or use in puff pastry for savory turnovers.
Tried this recipe? Leave a comment or share a photo — feedback and photos are always appreciated.
Chicken Kofta (Ground Chicken Meatballs)
Ingredients
- 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
- 1/3 cup shredded mozzarella or grated parmesan 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
- 1/2 tsp ground black pepper
- 1/4 tsp garam masala
- 1/4 tsp turmeric powder, optional
- 1 – 1 1/4 tsp kosher salt
- 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 or foil. Place a rack on the sheet if you have one and lightly grease it. If no rack, grease the parchment directly.
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Place all ingredients in a medium bowl and mix until combined, making sure spices are evenly distributed. See the taste-test note if you want to adjust seasoning.
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Scoop about 2 tablespoons of mixture and shape into meatballs using slightly oiled hands.
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To Bake: Place meatballs on the rack or parchment-lined sheet and bake for 25–26 minutes without turning, until golden on top. For extra browning, move the rack closer to the heat for a minute at the end.
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Garnish with cilantro and serve with mint raita or your preferred chutney. Pair with pasta, rice, naan, veggies, or a salad for a complete meal.
Notes
Note 2 – Alternate cooking methods:
To Air-fry: Preheat air-fryer to 400°F for 5 minutes. Lightly coat the basket with spray. Arrange half the meatballs spaced about 1/2″ apart and cook at 370°F for 10–12 minutes, turning halfway. Repeat with remaining meatballs.
To Pan-fry: Heat 2 tbsp oil in a large nonstick skillet over medium-high. Add about half the meatballs and cook, turning often, for about 8–9 minutes until evenly golden. Reduce heat as needed to avoid burning and repeat with remaining batch.