Name: Butter chicken kofta with cucumber and radish raita
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 16
Ingredients: Butter chicken kofta; 1 1/2 kilogram chicken mince; 2 clove garlic, crushed; 2 tablespoon chopped coriander, plus extra, to serve; 2 tablespoon ground coriander; 1 tablespoon sweet paprika; 1/3 cup tomato paste; 2/3 cup natural yoghurt; cooking oil spray; 2/3 cup chicken stock; 1/4 cup flaked almonds, toasted; Cucumber and radish raita; 1 lebanese cucumber, seeded, finely chopped; 3 red radishes, grated; 1 clove garlic, crushed; 1 cup natural yoghurt; 1 tablespoon shredded mint

Butter chicken kofta with cucumber and radish raita

Delight your dinner guests with these delicious butter chicken kofta skewers, marinated in beautiful Indian spices and served with a fresh cucumber and radish raita.

Skip to Recipe

Serves 16

Prep

10M

Cook

25M

Total

35M

Ingredients

Butter chicken kofta

1 1/2 kilogram chicken mince

2 clove garlic, crushed

2 tablespoon chopped coriander, plus extra, to serve

2 tablespoon ground coriander

1 tablespoon sweet paprika

1/3 cup tomato paste

2/3 cup natural yoghurt

cooking oil spray

2/3 cup chicken stock

1/4 cup flaked almonds, toasted

Cucumber and radish raita

1 lebanese cucumber, seeded, finely chopped

3 red radishes, grated

1 clove garlic, crushed

1 cup natural yoghurt

1 tablespoon shredded mint

Method

1.Combine mince, garlic and fresh coriander in a small bowl. Shape 1 tablespoon of mixture into balls. Thread 2 balls onto each skewer.

2.Place ground coriander, paprika, tomato paste and yoghurt in a medium bowl. Place skewers in a glass or ceramic dish. Coat chicken in half the yoghurt mixture. Cover and refrigerate several hours or overnight to marinate. Cover remaining yoghurt mixture and chill until required.

3.To make raita: Combine all ingredients in a small bowl.

4.Spray a large frying pan with oil, heat over moderately high heat. Cook skewers, in batches, for 5-6 minutes or until browned and cooked. Cover to keep warm.

5.Add remaining yogurt mixture to pan with stock. Bring to the boil, reduce heat. Simmer, uncovered, for 3 minutes or until sauce has thickened slightly. Drizzle sauce over skewers. Sprinkle with extra coriander and almonds. Serve with cucumber and radish raita.

Make ahead: Prepare kofta to end of Step 2 the day before. Make ahead: Prepare raita the day before. To freeze: You can freeze uncooked kofta, in air airtight container for up to 3 months. Thaw in fridge overnight. You’ll need 16 small bamboo skewers. Soak in cold water for 20 minutes before using to prevent scorching during cooking.
Note

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