Chicken Kofta
Ingredients
- Vegetable oil for grill and hands
- 2 lb. ground chicken preferably dark meat
- ¾ cup loosely packed finely grated Amul cheese or sharp cheddar
- ¾ cup finely chopped cilantro
- ¾ cup finely chopped mint
- 10 –12 garlic cloves finely grated
- 1 4 " piece ginger peeled, finely grated
- ½ jalapeño or serrano chile seeds removed if desired, finely chopped
- 2 tsp. ground cardamom
- 2 tsp. garam masala
- 2 tsp. kala jeera black caraway seeds; optional
- 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
- 1½ tsp. deggi mirch Kashmiri chile powder or 1 tsp. cayenne pepper
- 1 tsp. ground mace optional
- 4 Tbsp. unsalted butter melted
- 16 bamboo skewers soaked 30 minutes, or 8"–10" metal skewers
Instructions
- Prepare a grill for medium-high heat; oil grate. Using your hands, mix chicken, cheese, cilantro, mint, garlic, ginger, jalapeño, cardamom, garam masala, kala jeera (if using), salt, deggi mirch, and mace (if using) in a large bowl to combine
- Using oiled hands, divide chicken mixture into 16 portions and shape into rough logs about 4" long. Skewer logs and shape meat onto skewers, leaving 1" of skewer exposed at each end for turning. Grill kebabs, turning as needed, until browned all over and cooked through, 10–12 minutes. Transfer to a platter and brush with butter.
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