Baked chicken kofta or meatballs are a healthy kofta, seasoned with Indian spices. Serve it as an appetizer or as a meal with some veggies or throw it in a pasta or a curry.
Theme of the Week
This week's theme is, is everything round a laddu? And as we saw in last two days, everything that is round is not a laddu. For the first day, it was edible chocolate chip cookie dough balls which is a fusion laddu and yesterday it was a savory snack, Mysore bonda. Today I have another savory round shaped food, baked chicken kofta.
Baked Chicken Kofta
Almost every cuisine has a version of meatball or kofta. Minced meat is seasoned with spices, rolled into a small ball and then, it is either deep fried or shallow fried. However, in today's recipe, meatballs are seasoned with Indian spices and baked in the oven. Kofta are Indian version of meatballs, though usually prepared with goat or lamb mince.
Baked kofta require less oil and also cuts back on time spent near the cooking range. These baked chicken kofta is great as an appetizer and also make a great meal for those on low carb diet.
Serve meatballs or kofta with baked, steamed or sauteed vegetables to make a filling and complete meal. Other meal ideas are meatball sub sandwiches, meatball pasta and kofta curry.
How to make Baked Chicken Meatballs
Detailed, Printable Recipe
Baked Chicken Kofta
- 1 ½ - 2 tablespoon Oil
- 1 medium sized Onion chopped (about ½ cup when chopped)
- 3 small Green Chilies chopped (approximately 2 - 2 ½ tsp, adjust to taste )
- 2 teaspoon Ginger Garlic Paste
- 1 ½ teaspoon Chili Powder
- ¾ - 1 teaspoon Salt adjust to taste
- ¾ teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 Egg
- ½ cup chopped Cilantro loosely packed
- 1 Scallion chopped, optional
- 1 lb Lean Ground Chicken
- ¼ cup Breadcrumbs
- Heat about 1 tablespoon of oil in a pan and saute onions until soft, for a minute.
- Then add green chilies, ginger garlic paste and saute for a minute or two until raw smell of ginger dissipates.
- Let the mixture cool
- To this add all the spices, egg, cilantro, scallions and mix well.
- Add ground chicken, breadcrumbs to the mixture and mix until well combined.
- Preheat the oven to 400F.
- Oil a large baking tray and keep aside.
- Apply some oil to hand, take some chicken mixture, roll into a 1 ½ - 2” diameter ball and place in the baking sheet.
- Make rest of the kofta (meatballs) similarly and it yields 22 - 24 meatballs.
- Bake in preheated oven for 20 minutes.
- Switch to broil mode and broil for 3 minutes.
- Turn off the oven and let the kofta sit in the oven for another couple of minutes.
- Check if the kofta are cooked. When cut in half, juices should run clear or should read 150 - 165 F on a kitchen thermometer.
- Remove from oven and serve hot as an appetizer, or with some grilled vegetables for a meal.
- Temperatures vary from oven to oven. Hence, when making the recipe for the first time, use the bake time as a guide to bake kofta.
- To grill vegetables, cut vegetables in to desired size, season with oil, salt, chili powder or pepper powder and garlic powder.
- Place it on the bottom rack, 5 minutes into baking the meatballs. Basically veggies will bake for last 15 minutes and then in broil mode.
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