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–+ servings

Indian Style Chicken Kofta Meatballs

Shivangi Rao
By Shivangi Rao
Print Recipe Pin Recipe
Course Appetizer, Entrees, Meat Dishes, Side Dish
Servings 5

Ingredients
  

  • 2 lbs ground organic chicken
  • 1 tbsp arrowroot powder optional but helps bind
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp garam masala
  • 4 cloves garlic grated
  • 1 inch ginger grated
  • 1 jalapeño chopped
  • 1/8 tsp red chili powder
  • 1/4 tsp black pepper
  • 1 tsp salt
  • 1/2 yellow onion chopped
  • 1/2 cup chopped cilantro
  • 1 tbsp lemon juice
  • 2 tbsp avocado oil or melted ghee or more as needed
  • Creamy cilantro chutney to dip / drizzle on top

Instructions
 

  • Make my creamy cilantro chutney. Set aside.
  • Preheat oven to 400 degrees F and line 2 baking sheets with parchment paper.
  • Combine all ingredients (except for oil) in a large mixing bowl and mix with hands or a large spoon until well combined.
  • Use clean hands to form 1 inch balls. Place on baking sheet giving room in between meatballs. This will likely require 2 baking sheets.
  • Drizzle oil on top of meatballs.
  • Bake in oven for 25-30 minutes or until golden brown.
  • Remove from oven when finished and place on a tray with creamy cilantro chutney on the side or drizzled on top! Stores well in an air tight container for 3-4 days in the fridge. Enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!