Chicken Kofta

My Chicken Kofta recipe is made with ground chicken, grated onion, garlic, breadcrumbs, parsley, and a simple mix of spices. You can shape the mixture into small patties, meatballs, or kebabs, then cook them in a skillet, oven, grill, or air fryer.

Jump to:

• Why This Recipe Works
• Ingredients You'll Need
• How to Make Chicken Kofta
• Recipe Tips From the Chef
• Storage and Reheating Instructions
• What to Serve With Chicken Kofta
• Recipe Variations
• Make Ahead
• Storage and Reheating
• Recipe FAQs
• Related Recipes
• Chicken Kofta

Ground chicken is lean, so the mixture needs a little moisture and fat to stop the koftas from turning dry. I use grated onion, a little olive oil, egg, and breadcrumbs to keep them soft and juicy without making the mixture heavy.

I usually pan-fry chicken kofta because it gives the best golden outside, but you can also cook them in the oven, on the grill, or in the air fryer. This is a great recipe for busy weeknights, meal prep, summer BBQs, or quick wraps with flatbread and salad.

Why This Recipe Works

• Ground chicken can dry out quickly, so I add grated onion, olive oil, egg, and breadcrumbs to keep the koftas soft and juicy.

• The mixture is simple and easy to shape into patties, meatballs, or kebabs.

• I’ve included four easy cooking methods, so you can pan-fry, bake, grill, or air fry the koftas depending on what suits you best.

• The seasoning is simple and not too spicy, so these chicken koftas work well for everyday dinners and pair nicely with rice, flatbread, salads, and dips.

• You can prepare the mixture a couple of days ahead and keep it in the refrigerator until you’re ready to cook, which is handy for busy evenings or when you have guests.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Ground chicken - I prefer using ground chicken with a little fat, or a mix of chicken breast and thigh if grinding it at home. Very lean ground chicken breast can still work, but don’t skip the olive oil. It helps keep the koftas tender. You can also use ground turkey for this recipe.

• Onion - Grated onion adds both flavor and moisture. I prefer grating it instead of chopping because it blends into the chicken mixture better and helps keep the koftas soft. If your onion is very juicy, add most of it first and check the texture before adding all the liquid. The mixture should feel soft and slightly sticky, not wet.

• Egg - One small egg helps bind the mixture. It holds the ground chicken, breadcrumbs, herbs, and spices together so the koftas don’t fall apart while cooking.

• Spices - I use salt, black pepper, paprika, and chili flakes. This gives the chicken kofta a gentle warmth without overpowering the meat. You can also add cumin, coriander, cayenne pepper, or a small pinch of cinnamon for a slightly warmer Middle Eastern-style flavor.

• Breadcrumbs - Breadcrumbs help absorb moisture from the onion and chicken. They also give the koftas a softer texture and make the mixture easier to shape. Use plain fine breadcrumbs if possible. Panko can work too, but the texture will be slightly different.

How to Make Chicken Kofta

Prepare the Mixture

Place the ground chicken in a large mixing bowl. Add the grated onion, garlic, egg, olive oil, breadcrumbs, parsley, salt, black pepper, paprika, and chili flakes.

Mix until everything is combined. Try not to overmix, as this can make the koftas firm. The mixture should feel soft and slightly sticky, but it should still hold its shape.

Dampen your hands with a little water to stop the mixture from sticking. Take small portions of the mixture and shape them into 14 to 16 small patties or oval koftas.

You can also shape the mixture around skewers to make chicken kofta kebabs. If using wooden skewers, soak them in water first.

If you have time, chill the shaped koftas for 20 to 30 minutes before cooking. This helps them firm up and hold their shape better.

Pan-Fried Chicken Kofta

Heat 1 tablespoon oil in a skillet or grill pan over medium heat. Add the chicken koftas in a single layer. Cook them in batches if needed, as overcrowding the pan stops them from browning properly.

Cook for 4 to 5 minutes on each side, until golden and cooked through. The center should reach 165°F / 74°C. Serve straight away while they are still hot and juicy.

Baked Chicken Kofta

Preheat the oven to 375°F / 190°C.

Place the chicken koftas on a baking sheet lined with parchment paper or aluminum foil. Brush or spray them lightly with oil. Bake for 15 to 18 minutes, or until golden and cooked through.

Check that the center reaches 165°F / 74°C before serving.

Grilled Chicken Kofta

Preheat the grill to medium-high heat. Brush the grill grates with oil to stop the koftas from sticking.

Place the chicken koftas on the hot grill and cook for 4 to 5 minutes on each side. Turn them gently, as chicken kofta is softer than lamb or beef kofta.

Cook until lightly charred outside and 165°F / 74°C in the center.

Air Fryer Chicken Kofta

Preheat the air fryer to 375°F / 190°C.

Place the koftas in the air fryer basket in a single layer, leaving a little space between each one. Air fry for 10 to 12 minutes, flipping halfway through.

Cook until golden on the outside and 165°F / 74°C in the center. Cook in batches if needed so the air can circulate properly.

Recipe Tips From the Chef

• Use ground chicken with some fat if possible. A mix of chicken breast and thigh gives a better texture than very lean breast meat.

• Grate the onion instead of chopping it. It blends into the mixture and helps keep the chicken kofta moist.

• Don’t add too much onion liquid at once. If the mixture feels wet, add a little more breadcrumbs.

• Don’t overmix the chicken mixture. Mix only until the ingredients come together.

• Use damp hands when shaping. It stops the mixture from sticking to your palms.

• Chill the shaped koftas for 20 to 30 minutes if you have time. This helps them hold their shape.

• Don’t overcrowd the pan, oven tray, grill, or air fryer basket. The koftas need space to brown properly.

• Don’t overcook them. Chicken kofta can dry out once it goes past the safe temperature. Use a meat thermometer if you can. Ground chicken should reach 165°F / 74°C in the center.

Storage and Reheating Instructions

Store leftover chicken koftas in an airtight container in the refrigerator for up to 3-4 days.

If you plan to store them for longer, consider freezing them. Place the uncooked or cooked koftas in a freezer-safe container or zip-top bag and store them in the freezer for up to 3 months.

To reheat leftover chicken koftas, preheat your oven to 350°F (175°C). Place the kofta patties on a baking sheet and bake for 10-15 minutes, or until warmed through.

What to Serve With Chicken Kofta

Chicken kofta is easy to serve with rice, bread, salads, and dips. You can keep it light or turn it into a fuller dinner.

Serve it with Bulgur Pilaf, Tomato and Rice, Garlic Naan (Indian Flatbread), or Turmeric Rice.

For something fresh on the side, try Persian Shirazi Salad, Creamy Cucumber Dill Salad, or Gavurdagi Salatasi (Turkish Tomato Walnut Salad).

For dips and sauces, Mediterranean Hummus, Cacik (Turkish Yogurt Dip), or Turkish Spinach Dip - Ispanak Borani all work well.

A glass of cold Ayran (Turkish Yogurt Drink) goes really well with it too.

Recipe Variations

Chicken Kofta Kebabs

Shape the mixture around skewers instead of making patties. Chill before cooking so they hold together better.

Flat metal skewers work best, but wooden skewers are fine if you soak them first.

Spicy Chicken Kofta

Add extra chili flakes, cayenne pepper, or a finely chopped fresh chili to the mixture.

Middle Eastern Chicken Kofta

Add ½ teaspoon cumin and ½ teaspoon ground coriander for a warmer flavor.

Chicken and Turkey Kofta

Use half ground chicken and half ground turkey, or replace the chicken fully with ground turkey.

Herby Chicken Kofta

Add a little fresh mint or cilantro along with the parsley.

Gluten-Free Chicken Kofta

Use gluten-free breadcrumbs. You can also use almond flour, but the texture will be slightly different.

Make Ahead

You can prepare the chicken kofta mixture up to 24 hours ahead. Keep it covered in the refrigerator until you are ready to shape and cook.

You can also shape the koftas ahead of time and keep them covered in the refrigerator for a few hours. This is useful if you are cooking for guests or want dinner ready faster.

Storage and Reheating

Store cooked chicken kofta in an airtight container in the refrigerator for up to 3 days.

Reheat them gently in a skillet over low heat, in the oven at 350°F / 175°C, or in the air fryer for a few minutes until hot. Try not to overheat them, as ground chicken can dry out quickly.

You can freeze chicken kofta cooked or uncooked. To freeze uncooked koftas, place the shaped koftas on a lined tray and freeze until firm, then transfer them to a freezer bag or airtight container. To freeze cooked koftas, let them cool completely first, then freeze in the same way.

They keep well in the freezer for up to 3 months. Thaw overnight in the refrigerator before cooking or reheating. If cooking from frozen, add extra cooking time and check that the center reaches 165°F / 74°C.

Recipe FAQs

Related Recipes

For more delicious kofta (or kofte or kafta) recipes, why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making these deliciously soft and juicy Chicken Koftas as much as you enjoy eating them! 🙂