Chicken koftas
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
These juicy, herby chicken koftas are packed with garlic, coriander and chilli. They’re easy to batch cook and freeze, making them handy for quick weeknight dinners or lunches. Serve with rice or warm flatbreads and salad, or stuff into wraps and sandwiches.
For this recipe you’ll need a food processor and an air fryer.
By Zaynah Din
Ingredients
- 1 onion, roughly chopped
- 6 garlic cloves
- 50g/1¾oz fresh coriander (a large handful)
- 500g/1lb 2oz boneless skinless chicken (we used 3 thighs and 1 breast)
- 1 tsp smoked paprika
- 1 tsp chilli powder
- 1 tsp ground black pepper
- 1 tsp sumac
- ¼ tsp ground turmeric
- 2 tsp olive oil
- 1 tsp salt
- oil spray
To serve
- rice or warm flatbreads
- salad
Method
Put the onion, garlic, coriander, chicken, smoked paprika, chilli powder, black pepper, sumac, turmeric, olive oil and salt in a food processor. Pulse until the mixture is finely chopped and combined.
Cut two fairly large pieces of baking paper and put half the chicken mixture on each. Shape the mixture into rectangles about 1cm/½in thick, using a knife to straighten the edges. Cut each rectangle in half lengthways to make four koftas (check the size of the koftas at this point to make sure you can fit two in your air fryer basket at one time. Reshape if needed). Spray lightly with oil.
Preheat the air fryer to 200C. Air fry the koftas two at a time for 12 minutes, turning halfway through, or until cooked through. Repeat with the remaining koftas.
Serve with rice or warm flatbreads and salad.
Recipe tips
These koftas can be frozen before cooking and stored in the fridge for up to 3 days once cooked. If freezing, make sure they are well wrapped and eat within 3 months. Either defrost in the fridge or cook from frozen (if cooking from frozen cook for an extra 3–4 minutes, or until completely cooked through).
If preferred, feel free to use chicken mince instead of mincing your own.
