Chicken Kofta Recipe – Sumac & Cinnamon Flavored Middle Eastern Delight

Last Updated on 2 months by Neha Deshmukh

Chicken Kofta Recipe – Sumac & Cinnamon Flavored Middle Eastern Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for recipes that are bursting with flavor and relatively easy to whip up. Well, look no further! These Chicken Koftas, seasoned with the wonderfully tangy sumac and warm cinnamon, are exactly that. I first made these for a little get-together with friends, and they were an instant hit – seriously, everyone asked for the recipe! They’re a little taste of the Middle East right in your kitchen.

Why You’ll Love This Recipe

These aren’t your average chicken meatballs. The combination of spices is just magical. Sumac adds a bright, lemony zing, while the cinnamon brings a subtle warmth that you wouldn’t expect, but trust me, it works. They’re incredibly versatile too – perfect as a snack, part of a mezze platter, or a main course with some fluffy pita and a vibrant salad. Plus, they come together in under 30 minutes!

Ingredients

Here’s what you’ll need to make these delicious Chicken Koftas:

• 500 gm chicken mince
• 1 slice brown bread
• 2 garlic cloves
• 1/2 small onion
• A handful of coriander leaves
• 1 tsp sumac
• 1/2 tsp cinnamon powder
• 1 tsp cumin powder
• 1 tsp paprika powder
• Salt and pepper to taste
• Olive oil for shallow frying

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this recipe.

Sumac: This is a star ingredient. Sumac comes from the berries of the sumac bush, common in the Middle East. It has a beautiful, tangy, lemony flavor – it’s almost like a citrusy salt! You can find it at most Middle Eastern grocery stores, or online. It’s fantastic sprinkled on salads, hummus, or even just on grilled vegetables.

Cinnamon in Savory Dishes: Now, cinnamon in chicken might sound a little unusual, but it’s actually quite common in Middle Eastern and North African cuisine. It adds a lovely depth of flavor and warmth. Different regions use it in varying amounts, so feel free to adjust to your liking.

Olive Oil: Don’t underestimate the power of good olive oil! A good quality extra virgin olive oil will really shine when frying these koftas, adding a lovely fruity note. It also helps them get beautifully golden brown.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get that mixture going. Pop the chicken mince, bread, garlic, onion, coriander leaves, sumac, cinnamon, cumin, paprika, salt, and pepper into your food processor.
2. Blend it all up until it forms a nice, cohesive dough-like mixture. Don’t over-process it, though – you want it to hold its shape, but still be tender.
3. Now, divide the mixture into 12-15 equal pieces. Gently roll each piece into a kofta shape – they don’t have to be perfect!
4. Heat up a generous drizzle of olive oil in a skillet over medium heat.
5. Carefully place the koftas in the hot oil, making sure not to overcrowd the pan.
6. Cook them for about 15-20 minutes, turning occasionally, until they’re golden brown and cooked all the way through. You want that internal temperature to reach 74°C (165°F).

Expert Tips

• Don’t skip the bread! It acts as a binder and keeps the koftas nice and tender.
• Wet hands help! Lightly wetting your hands before rolling the koftas will prevent the mixture from sticking.
• Don’t overcrowd the pan. This will lower the oil temperature and result in soggy koftas. Work in batches if needed.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation: My friend Sarah is vegan, and she loves making these with plant-based mince! It works beautifully – just make sure to adjust the seasoning as needed.

Gluten-Free Adaptation: If you’re gluten-free, simply use gluten-free bread or substitute the bread with a tablespoon or two of chickpea flour as a binder.

Spice Level Adjustment: If you like a little heat, add a pinch of chili flakes or increase the amount of paprika. My family loves a bit of a kick!

Festival Adaptations: These are perfect for Ramadan or Eid gatherings. They’re a great addition to a larger spread and always disappear quickly.

Serving Suggestions

These Chicken Koftas are so versatile! Here are a few of my favorite ways to serve them:

• With warm pita bread, a fresh salad, and a dollop of hummus or moutabal.
• As part of a mezze platter with other dips, olives, and cheeses.
• Served over a bed of rice with a side of yogurt.

Storage Instructions

Leftovers? Lucky you! Store any leftover koftas in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven, skillet, or even microwave. They also freeze really well – just lay them out on a baking sheet to freeze individually, then transfer to a freezer bag.

FAQs

What is the origin of Kofta?

Kofta has a rich history, originating in the Middle East and South Asia. It’s been enjoyed for centuries, with variations found in cuisines across the region.

Can I make these Koftas ahead of time?

Absolutely! You can prepare the mixture and shape the koftas a day in advance. Store them covered in the refrigerator and fry them just before serving.

What is a good substitute for Sumac?

If you can’t find sumac, you can use a combination of lemon juice and a pinch of salt. It won’t be exactly the same, but it will give you a similar tangy flavor.

Can I bake these Koftas instead of frying them?

Yes, you can! Preheat your oven to 200°C (400°F) and bake the koftas on a baking sheet lined with parchment paper for about 20-25 minutes, or until cooked through.

How can I prevent the Koftas from falling apart during cooking?

Make sure your mixture isn’t too wet. The bread helps bind everything together, so don’t skip it! Also, handle the koftas gently when shaping and frying.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below!