Appetizers, Indian, Poultry, Savory

Murgh Kofta (Chicken Meatballs)

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This is a “house” recipe.  Traditional kofta has more ingredients and the recipe changes from country to country (India, Pakistan, Turkey etc.).  This version is packed with flavor, has only a few ingredients and can be whipped up in 30 minutes.  It is also a different way to use ground chicken which often goes on sale.  I like to make mini balls and have them with hummus, pita, and a garden salad.  You can certainly make larger patties and make it into a burger!  Here is the recipe.

Ingredients:

1 pound ground chicken

1 medium onion, grated directly on to the chicken (you want the juices from the onion)

1 tsp of minced garlic, minced ginger, chili powder, salt, and garam masala.

1 Tbsp of chopped parsley (this time, I did not have any, but I would highly recommend it)

1Tbsp of olive oil

Method:

  1. Mix all the ingredients in a bowl.  Don’t over mix–you will get hard koftas!

2. Heat oil in a pan.

3. Use a 0.5-inch ice-cream scoop to form mini chicken balls.  If you wet your palms before rolling, you will get smooth, round koftas!

4. Fry on medium-high heat till deep golden brown and cooked through.

5. Serve piping hot!!

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4 thoughts on “Murgh Kofta (Chicken Meatballs)”

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