Mumbai-Style Chicken Kofta Recipe

Mumbai-Style Chicken Kofta Recipe
Staff Writer
Mumbai-Style Chicken Kofta

Jess Kapadia

Mumbai-Style Chicken Kofta

This dish can be made with any meat, but the mild flavor of chicken allows the vibrant spices in the garam masala – India's signature blend of ground peppercorns, cloves, cardamom, cumin, coriander and cinnamon – to take center stage. For a kofta appetizer, sliced the cooked meatballs in half, wrap in lettuce leaves, skewer with a toothpick and serve with a dipping sauce of Greek yogurt mixed with a little kosher salt, lots of cilantro and fresh lime juice.

Click here to see Recipe SWAT Team: Meatballs.


For the meatballs:

  • 1 pound lean ground chicken
  • 1 small yellow onion, finely chopped
  • 1 large clove garlic, finely chopped
  • 1½ -inch piece of ginger root, peeled and finely chopped
  • ¼ cup finely chopped cilantro
  • 1 medium jalapeño, seeded and finely chopped
  • 3 tablespoons garam masala
  • 1 egg yolk
  • 2 tablespoons canola oil

For the garnish:


For the meatballs:

Mix all ingredients together in a bowl using your hands, then shape into 2-inch balls and place on a tray.  Refrigerate for at least half an hour.

Heat a large skillet over medium heat and add canola oil.  When the oil shimmers, transfer meatballs to skillet and brown on each side for about 3 minutes. Reduce heat to low and continue cooking for 5 minutes or until meatballs are done all the way though.

For the garnish:

Serve over basmati rice with a lime wedge, a drizzle of Greek yogurt, and chopped tomatoes and cilantro. You can add Indian pickle for extra heat and tanginess if you like.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.