Chicken Kofta

Where This Goes Wrong

Cook one small piece first and taste it; raw chicken mixture cannot be tasted safely.

If the kofta stick, wait; they release from the pan once a crust forms.

Thread them onto flat skewers if you want to turn them in one go.

Making Chicken Kofta

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1. Squeeze the grated onion in a clean cloth. Mix it with the chicken, parsley, mint, garlic, cumin, coriander, cinnamon, paprika, half the oil, 1 tablespoon of the lemon juice and half the pepper. Chill for 10 minutes.

   Mark done Start 10 min timer

2. Wet your hands and shape the mixture into 12 ovals about 7 cm long.

   Mark done

3. Heat a grill pan over medium-high heat and brush it with the remaining oil. Cook the kofta for 12 minutes, turning every 3 minutes, until browned and the centres reach 74°C / 165°F.

   Mark done Start 12 min timer

4. Toss the cucumber with the torn mint, the remaining lemon juice and pepper. Serve the kofta with the salad.

   Mark done

Storage and Reheating

Keeps in the fridge for up to 3 days. Reheat in a hot pan or eat cold in a salad.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve Alongside

• Steamed white rice
• Sliced cucumber
• A lemon and parsley salad

Questions and Answers

Chicken Kofta Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.