These easy chicken koftes incorporate the warm flavour of paprika with the coolness of lemon and mint. It’s a great summer or winter dish. Serve it up with some flaky rotis or roll it up into a wrap with some salad. They will definitely be back for more. Make life a little easier for Ramadaan by making the koftes ahead and freezing them raw or cooked. Then defrost and cook or add to the gravy when needed.
Smokey Lemon Mint Chicken Koftes
500g Chicken mince
1/2 onion grated
1 tsp garlic paste or 2 cloves garlic crushed
2 Tb chopped fresh mint or 1 Tb dried mint
1 Tb smoked paprika
1 tsp ground cumin (jeera)
1/2 tsp chilli powder or more to taste
1 green chilli finely chopped
1 lemon zested
1 tsp salt
Ground black pepper to taste
Vegetable Oil for shallow frying
4 medium tomatoes, grated and peel discarded, or 1 410g tin of chopped tomatoes
1 tsp fine coriander
1 tsp fine cumin
1/2 tsp chilli powder
1/2 tsp garlic paste
1/2 cup yoghurt
1/2 cup water
salt to taste
Combine all ingredients except oil in a bowl. Mix through with your hand. Shape into golf ball-sized balls. Fry in shallow oil on medium heat. Don’t overcrowd pan. Turn frequently. Remove when lightly browned but not crisp.
Heat about 2 Tb oil in a wide saucepan on medium heat. Add spices and garlic and fry for a few seconds till aromatic. Add tomatoes and allow to cook till oil comes to the surface. Add yoghurt and water and simmer for 5-10 minutes and till slightly thickened. Add the koftes to the pan and allow to heat through before serving.