Ingredients
Chicken Kofta
- 12 basil leaves
- 2 scallions (spring onions), roughly chopped
- 2 garlic cloves, peeled
- 1 small handful of dill
- 1 small handful of parsley
- 2 tbsp olive oil (plus extra for cooking)
- 500 g chicken mince
- Salt and freshly ground black pepper, to taste
- 15 g Parmesan, grated
- 30 g panko breadcrumbs
Tomato and Chilli Sauce
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, crushed
- ½ red chili, finely chopped (deseeded if desired)
- 1 x 400 g can chopped tomatoes
- 2 tbsp superfine sugar (caster sugar)
- ½ tsp salt
- Water (use empty tomato can half filled)
Garlic Yogurt
- 100 g full-fat Greek yogurt
- 1 fat clove garlic, crushed
- Juice of ½ lemon (or to taste)
- Salt and freshly ground black pepper, to taste
To Serve
- Rice, cooked fluffy
- Flaked almonds
- Fresh dill and parsley for garnish
Instructions
- Make the Herb Mixture: Add basil leaves, spring onions, garlic, dill, parsley, and 2 tablespoons of olive oil to a food processor and blitz until finely chopped.
- Prepare the Kofta Mixture: Place the chicken mince in a large bowl and add the finely chopped herb mixture. Season generously with salt and freshly ground black pepper. Stir in the grated Parmesan and panko breadcrumbs until well combined.
- Shape the Koftas: Wet your hands to prevent sticking and shape the mixture into round or oblong koftas. Place them on a plate, cover with cling film, and refrigerate for about 20 minutes to firm up.
- Cook the Koftas: Heat a generous drizzle of olive oil in a large non-stick frying pan over medium heat. Add the koftas and cook for 8-10 minutes, turning frequently, until they are golden on all sides and thoroughly cooked through.
- Make the Tomato and Chilli Sauce: In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped shallot, season lightly with salt, and fry gently for about 5 minutes until soft. Add the crushed garlic and chopped chili and cook for 1 minute more until fragrant, making sure garlic does not brown.
- Simmer the Sauce: Add the canned chopped tomatoes, caster sugar, and a pinch of salt. Fill the empty tomato tin halfway with water, swirl to gather remaining tomatoes, then add this water to the pan. Bring to a simmer, reduce heat to low, and simmer gently for 20-30 minutes, stirring occasionally, until sauce is thick and glossy. Season to taste with salt and remove from heat.
- Prepare Garlic Yogurt: In a bowl, combine the Greek yogurt, crushed garlic, lemon juice, and season with salt and pepper to taste. Set aside or refrigerate if preparing ahead.
- Serve: Serve the koftas hot with fluffy cooked rice. Spoon over the warm tomato and chili sauce and drizzle with garlic yogurt. Garnish with flaked almonds and fresh dill and parsley for added texture and freshness.
Notes
- Do not overcook the koftas to keep them moist and tender.
- Adjust chili quantity based on your spice preference.
- The garlic yogurt can be prepared ahead and refrigerated to develop flavors.
- If panko breadcrumbs are unavailable, regular breadcrumbs can be used but will slightly alter texture.
- For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs or ground nuts.
- Ensure the koftas are cooked through by checking that internal temperature reaches 75°C (165°F).
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
