Chicken Kofte

Serves 4

Time requirement: about 15 minutes to prep, minutes to cook, but you want to prepare the meat mixture 6-24 hours in advance for the favors to develop.

What you will need:

1 pound of ground chicken.

1 tablespoon finely chopped cilantro.

1 tablespoon finely chopped parsley

1 tablespoon finely chopped mint.

1 medium onion finely chopped or grated.

¼ teaspoon ground coriander.

¼ teaspoon ground paprika.

¼ teaspoon ground cumin.

½ teaspoon kosher salt.

½ teaspoon freshly ground black pepper.

1 whole egg

2 tablespoons all-purpose flour.

Sauce to accompany:

2 tablespoons low sodium soy sauce.

1 tablespoons fish sauce.

2 tablespoons mirin,

2 tablespoons rice wine vinegar.

½ to 1 teaspoon of garlic chili sauce depending on your tolerance to chili.


Place all the ingredients, except the chicken, in a bowl and mix well to combine well. When all the ingredients are combined, start adding the ground chicken ¼ pound at a time. Mix well as you add the chicken. When all the chicken is incorporated, cover the bowl with plastic wrap and refrigerate 6-24 hours.

Traditionally, Kofte is placed on a skewer and grilled over a fire. My experience is ground chicken will not cling to a skewer. Rather make patties and cook in a frypan or griddle over a moderate heat, turn them occasionally for even heat transfer, until nearly cooked (medium/medium well). Then leave them to rest in the pan to finish cooking. This is a gentle means of cooking that will not dry out the chicken.

Here is a good sauce to accompany:

Mix 2 tablespoons each of low sodium soy sauce, fish sauce, mirin, and rice wine vinegar. To this add ½ to 1 teaspoon of garlic chili sauce depending on your tolerance to chili.

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