These chicken koftas are different, so delicious and full of aromatic spices. You can grill, broil, fry or bake these succulent meatballs. Serve it with rice, in a curry sauce or as wraps for a great weeknight dinner.
In a medium bowl, mix all the ingredients for koftas until just combined. Do not knead or overmix. Chill the mixture.
Shape 8 smooth and oval koftas, about 1 to 1½ inch thick. Tip: If the mixture is sticky, wet your hands with some water.
Choose any one of the cooking methods below.
Shallow Fry
The koftas can be pan fried in two batches in a cast iron skillet that has enough room for four patties.
Heat 3 tablespoons of oil in the skillet at medium high. Once the oil is hot enough, slide the koftas and lower the heat to medium.
Shallow fry one side and flip it before it becomes too brown. Then you may flatten the patty slightly, using a flat flip spatula. Let the other side brown a little. Flip it again and fry both sides until dark brown.
So, you will end up frying both sides twice. It should take about 4 minutes cooking time for each side.
Add remaining oil to the skillet and repeat with the other koftas.
Once done, transfer to a plate lined with paper towels.
Broiling
Brush some oil on a broiler pan (or a baking sheet with a rack insert) and arrange the patties on it, spacing them apart. Then brush some oil on the koftas.
Place the pan in the top rack about 5 inches away from the broil element.
Broil meatballs on high for about 5 to 6 minutes, flip and broil for another 3 to 4 minutes until nicely brown.
The broiling time may differ with each oven, so be sure to check initial progress.
Grilling
The koftas can be grilled using an indoor griddle, outdoor charcoal or gas grill. Make sure to grease the grates well. Arrange the koftas on the grill and cook each side for about 4 to 5 minutes, flipping in between.Tip: Refrigerate koftas while heating up the grill.
Serve
Enjoy the koftas with rice or flat bread, salad and pickles.
Notes
Use grated onion or grated zucchini for soft and juicy meatballs.
Meatballs should be broiled or grilled quickly at high temperature to only brown the meat well on the exterior. If it takes too long, then the meatballs can become dry.
Replace the breadcrumbs with chickpea flour to make gluten free koftas.
Wooden Skewers: If using these, soak them in water for at least 15 minutes prior to use. This will help prevent the skewers burning in the oven.
Air Fryer: You can also use an air fryer to cook these just as in an oven.
Meal Planning/Storage:
Make the mixture one or two days ahead and refrigerate.
Freeze koftas raw or cooked, in freezer-safe bags, with parchment paper in between layers. Thaw and cook as per instructions.
Refrigerate cooked koftas for 4 days or freeze them for 2 to 3 months.
Thaw and reheat in microwave, stove top or oven, with a sprinkle of water.
Nutrition facts adjusted for approximate amount of oil.
Check blog post above for more tips, variations, and FAQs, etc.