Proven way to grow succulent Chicken Kofta
This recipe guides you through creating moist and flavorful chicken kofta. The key is blanching and chilling the chicken before grinding, and shaping the kofta with wet hands.
Equipment
- Large pot
- Ice bath
- Food processor (optional)
- Large bowl
- Large pan
- Paper towels
Ingredients
Main
- 500 g chicken breast
- 1 onion finely chopped
- 1 tbsp ginger garlic paste
- 2 green chilies finely chopped
- 0.25 cup fresh coriander chopped
- 1 tsp cumin powder
- 1 tsp coriander powder
- 0.5 tsp garam masala
- 0.25 tsp turmeric powder
- 0.5 tsp red chili powder
- 1 tsp salt
- 2 tbsp bread crumbs
- 1 egg beaten
- 2 tbsp oil for frying
Instructions
Preparation
- Blanch the chicken breast in boiling water for 3-5 minutes until cooked through, then immediately transfer it to an ice bath.
- Once chilled, finely mince the chicken or use a food processor to grind it into a paste.
- In a large bowl, combine the minced chicken with chopped onion, ginger garlic paste, green chilies, fresh coriander, cumin powder, coriander powder, garam masala, turmeric powder, red chili powder, salt, bread crumbs, and beaten egg.
- Mix all the ingredients thoroughly until well combined.
Cooking
- Heat oil in a large pan over medium heat.
- Wet your hands and shape the mixture into small cylindrical or oval koftas.
- Carefully place the koftas into the hot oil and fry them until golden brown on all sides and cooked through, about 5-7 minutes per batch.
- Remove the cooked koftas and place them on a paper towel-lined plate to drain excess oil.
Serving
- Serve the succulent chicken koftas hot with your favorite dipping sauce or as part of a main meal.
Notes
Blanching and chilling the chicken beforehand helps retain moisture and makes it easier to grind for a finer texture. Wetting your hands when shaping the koftas prevents sticking and ensures a smooth finish.