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A serving of grilled chicken kofta skewers on a platter.

Proven way to grow succulent Chicken Kofta

This recipe provides a proven method for growing succulent chicken kofta. The key is in carefully balancing the ingredients and cooking it just right.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb Ground chicken
  • 0.5 cup Onion, grated
  • 1 tbsp Fresh ginger, minced
  • 2 cloves Garlic, minced
  • 0.25 cup Fresh cilantro, chopped
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 0.5 tsp Turmeric powder
  • 0.5 tsp Red chili powder
  • 0.5 tsp Salt
  • 0.25 tsp Black pepper
  • 2 tbsp Olive oil

Equipment

  • Large bowl
  • Skillet or frying pan

Method
 

Preparation
  1. In a large bowl, combine the ground chicken with grated onion, minced ginger, minced garlic, chopped cilantro, cumin powder, coriander powder, turmeric powder, red chili powder, salt, and black pepper.
  2. Mix all the ingredients thoroughly until well combined. This ensures even flavor distribution.
  3. Take small portions of the mixture and shape them into cylindrical kofta. Aim for uniform size for even cooking.
Cooking
  1. Heat olive oil in a large skillet or frying pan over medium heat.
  2. Carefully place the shaped kofta in the hot skillet, ensuring not to overcrowd the pan.
  3. Cook the kofta for 10-12 minutes, turning occasionally, until they are golden brown on all sides and cooked through. Ensure the internal temperature reaches 165°F (74°C).

Notes

For extra flavor, you can marinate the kofta mixture for 30 minutes in the refrigerator before shaping and cooking. Serve hot with a side of rice or naan and a refreshing yogurt dip.