Chicken Kofta Recipe (Chicken Meatballs)
“Cooked ground chicken meatballs, coming directly from the delicious Persian kitchen, are well known for their great and juicy flavor.”
Dalia Sinai
Original Recipe Author
Trying something from a new cuisine can be a hit or miss for many people. That’s why we got you a new Middle Eastern dish with a little twist that you’ll love!
The kofta was originally a popular dish in countries like Persia, Türkiye, Lebanon, and generally anywhere in the Middle East.
The word itself means ground or finely chopped meat, which they shaped to resemble meatballs. However, tonight we’re going to deviate from the original formula and make a chicken kofta recipe!
It’s extra juicy, tender, and, most importantly, effortless to cook up! So, let’s see if you can follow these simple steps to make the best chicken kofta plate.
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Featured Review
“I made it. How great it is to get a result that looks exactly like in the picture.
And most importantly, the flavor… came out excellent!”
Yael
Chicken Kofta Recipe (Chicken Meatballs)
Ingredients
Chicken meatballs:
- 1 lbs. chicken cutlets (ground (preferably home-ground schnitzel slices) (½ kg))
- 3 medium-sized onions (grated)
- ½ cup toasted chickpea flour (can be found in spices stores. Alternatively – buy toasted chickpeas and grind them when cooking)
- 1 tsp. baking powder or baking soda (5 g)
- 1¼ tsp. salt
- 1 tsp. cumin
- 1 tsp. cardamom (highly recommended, but if you don’t like – skip it)
- 1 tsp. turmeric
- 1 tbsp. oil
- 2 tbsp. water
Sauce:
- 1 large onion
- 2 pieces of chicken thighs or any other desired part
- Turmeric
- Salt
- Black pepper
- 1 tbsp. chicken soup mix
- 1 potato
- Chickpeas (overnight soaked and strained)
- ¼ gallon water (1 L)
- Persian lemon
Instructions
Chicken meatballs:
- Before starting, we recommend you wear gloves so your hands won’t stain from the ingredients.
- After that, knead all the ingredients together for about 10 minutes until everything is well combined.
- Once you’re done, cover the mixture and move it to the fridge to rest for about an hour.
Sauce:
- Using a wide pot, fry one large onion with two chicken pieces.
- Add the turmeric, salt, black pepper, soup mix, potato, chickpeas, and water as the onion and chicken cook.
- Stir everything well.
- Let the ingredients cook for about half an hour.
- Add Persian lemon.
- While the mixture is cooking, roll the ground chicken mixture into the meatball shape.
- Keep your eye on the pot; it’ll start boiling by the 30-minute mark.
- Once the boiling begins, throw in the chicken balls.
- Let the chicken kofta cook for about 40 minutes on medium-low heat.
- Remember not to add too much water because it can dilute the flavor. The less water you have, the stronger and more flavorful your kofta will be!
your time to shine:
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Oh, and we almost forgot!
This Chicken Kofta Recipe is a part of our Lunch Series. Click NOW for more fun ideas you don’t wanna miss!
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