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Mumbai-Style Chicken Kofta Recipe


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.