Chicken Kofta with Mint Yoghurt
Chicken Kofta with Mint Yoghurt

At a glance
Preparation time 25 minutes + 1-2 hours marinating
Cooking time 20 minutes
Makes About 20

500g minced chicken 
3 tablespoons Jalna Greek Yoghurt 
4 green (spring) onions, thinly sliced 
1/2 bunch flat leaf parsley, chopped 
1/3 cup chopped mint
1 ½ tablespoons ground cumin 
3 teaspoons ground cinnamon 
1 teaspoon allspice (optional) 
Salt & crack black pepper, to taste

Mint Yoghurt

1 cup Jalna Greek Yoghurt 
1 tablespoon lemon juice 
1 clove garlic, crushed (optional) 
1/4 cup chopped fresh mint 
Salt and cracked black pepper

  • Combine mint yoghurt ingredients in a bowl and stir until well mixed.
  • Place all ingredients in a large bowl and knead together well. If time permits, cover and refrigerate 1 – 2 hours for flavours to blend and easier handling.
  • Form mixture into rounds or ovals the size of a small egg.
  • Lightly spray preheated char grill or pan with oil and cook kofta in batches over medium heat until browned on both sides and cooked through.
  • Serve chicken kofta on toothpicks with mint yoghurt.
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