So, the original recipe for this chicken kofta I found online uses lamb or beef as the main ingredient. But, since I don’t fancy either one, I used chicken instead. Also, I have fewer ingredients and go with a much simpler method.
I guess you can replace fresh coriander leaves with chopped leeks. Of course, you’ll get different results/tastes. But that’s okay, right? Yesterday, I had plenty of coriander leaves, so I added them to my Asian green salad. Then, to make it yummier, I add chopped bacon. This is a perfect side to serve with the kofta.
Chicken KoftaPrint Recipe
- 150 grams of minced chicken
- 2 cloves of garlic (crushed)
- ½ tablespoon of lemon juice
- ½ teaspoon of ground pepper
- ½ teaspoon of salt
- ½ teaspoon of ginger powder
- 1 tablespoons of fresh coriander (chopped) or leek (chopped thinly)
- 1 tablespoon of fresh mint (chopped)
- 1 egg yolk
- Combine mince with remaining ingredients; mix well. Cover, refrigerate for 10 minutes.
- Roll tablespoons of mixture into ovals. From 100 grams of chicken, you can get 6 to 7 ovals.
- Add oval koftas to heated, oiled griddle pan; cook until browned all over and cooked through (3 to 4 minutes each side).
- Serve koftas with a side of salad.