Chicken Kofta (Ground Chicken Meatballs)

Halal Diet
5 / 5 (7 reviews)

A quick and easy Chicken Kofta (or Ground Chicken Meatballs) recipe packed with spices and aromatics for fresh, fusion flavor. This recipe includes pan-frying, baking, and air-frying instructions.

By: Teaforturmeric (via Teaforturmeric)
Original Publish: Jul 21, 2023
Last Updated: Mar 1, 2026
Prep: 5 mins
Cook: 25 mins
Yields: 4, 4 servings (Makes around 22 meatballs

Nutrition Facts

316 kcalCalories
25 gProtein
10 gCarbs
20 gFat
Finished Chicken Kofta (Ground Chicken Meatballs)

Ingredients

Instructions

  1. If baking, preheat oven to 400°F/200°C. Line a baking sheet with parchment paper or aluminum foil. Place a baking rack on the parchment or aluminum foil-lined baking sheet. Lightly grease the rack with baking spray. (If you don’t have a rack, lightly grease the parchment paper or aluminum.)

  2. Place all the ingredients in a medium bowl and mix to combine, ensuring all the spices are mixed well. See Note 1 for taste testing.

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Chef's Notes

Note 1 – Taste test: To test a piece for taste, heat a small pan over medium-high heat. Add a small amount of neutral oil and place a piece of the chicken mixture on the pan to cook, turning over as needed, until golden. Taste and add salt and seasoning if you want a bit more kick or herbs if you want more brightness.
Note 2 – Alternate Cooking Methods:
To Air-fry: Preheat Air-fryer to 400°F for 5 minutes. Lightly coat the air-fryer basket with cooking spray. Arrange half the meatballs in the basket, spacing about 1/2″ apart. Cook at 370° for 10-12 minutes, until golden brown. Repeat with the remaining meatballs.
To Pan-fry: Heat 2 tbsp oil in a large, non-stick skillet over medium-high heat. Place around half the meatballs in the skillet and allow them to cook, turning often, for 8-9 minutes, until golden brown all over. You may have to reduce the heat as needed to allow for even cooking. Wipe any darkened oil and add more before repeating with the next batch.  

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Reviews from the Original Source

Jules ★ 5.0/5

So soft, bouncy, moist, and flavorful! I did not add the cheese (just did not have any), I did add a little lemon zest, and I used the air fryer & bake method. This was the easiest method as I have an air fryer oven. The recipe made 19 meatballs of 37-39 grams each. I will make again ASAP and I've shared this recipe with my friends and co-workers. Absolutely 5 stars!

Alex ★ 5.0/5

These were incredible. (Even without the mint I forgot to buy). New weeknight favorite !!

I ★ 5.0/5

These were amazing for a quick weeknight dinner! I served it with the Tea for Tumeric matar pulao and raita and it was a wonderful combination. I did omit the cheese and the mint, and they were still very good. 

Kirsten ★ 5.0/5

Easy and delicious! Loved by everyone in the family, from 1 to 67 years old!

Ryan ★ 5.0/5

Super enjoyed these! Flavor punch! I’m a big fan of these spices anyway. Mine turned out not dry at all

Kiran A ★ 5.0/5

Just made it to test out before I make bulk for Ramadan meal prep and WOW! They turned out amazing. I had a green bell pepper and added half. Turned out quite nice. Only question I had - is it better to cook and freeze or freeze raw? Thanks for sharing! 

Kelly ★ 5.0/5

These are so delicious. I made a large batch and popped the left overs in freezer. We pull a few out for dinners and lunches. Do you think ground turkey can be substituted for the chicken? I have so much ground turkey to use and absolutely loved the taste of these chicken meatballs. 

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