Chicken Koftas with Mint Yoghurt

Ingredients

Koftas

• 750 g minced chicken
• 30 ml / 2 tbsp fresh chopped mint
• 10 ml / 2 tsp of fresh grated ginger
• 5 ml / 1 tsp of ground coriander
• 2.5 ml / ½ tsp garam masala
• 5 ml / 1 tsp of hot chilli powder
• 60 ml of natural yoghurt
• 3 tbsp of ghee (clarified butter)

Sauce

• 2 onions sliced
• 2 cloves of garlic
• 2.5 ml / ½ tsp of cardamom
• 5 ml / 1 tsp of garam masala
• 5 ml / 1 tsp of turmeric
• 5 ml / 1 tsp of cumin seeds
• 15 ml / 1 tbsp of tomato purée
• 2 tomatoes chopped
• 2 small aubergines, chopped
• 2 chillies, chopped
• 250 ml of chicken stock
• 15 ml / 1 tbsp or coriander leaves

To finish the dish

• 30 ml / 2 tbsp of natural yoghurt
• 15 ml / 1 tbsp of mint leaves, shredded

Procedures

1. Mix the chicken mince, mint, ginger, coriander, garam masala, chilli powder and yoghurt together in a bowl.
2. Shape the mix into ovals or sausage shapes.
3. If too moist and it does not hold its shape, add a little flour.
4. Place the koftas on a tray and refrigerate.
5. Heat ½ the ghee in a large pan and cook the koftas until browned all over.
6. Drain on kitchen paper.
7. Heat the remaining ghee in the same pan and cook the onions, garlic, cardamom, garam masala, turmeric, and cumin.
8. Stirring until the onions are lightly browned.
9. Add the tomato purée, tomatoes, aubergine and chillies, cook with a lid for a further 15 – 20 minutes then remove the lid and add the koftas and cook for an additional 10 minutes.
10. Just before serving, mix together the mint and yoghurt, spoon the koftas into a bowl and top with mint yoghurt, serve with rice.