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Recipe for :

Chicken Koftas with Mint Yoghurt

Chef Alan CoxonThis recipe comes from Chef Alan Coxon. Alan is a food entertainer who combines a great sense of fun when cooking with his vast knowledge of food origins, ingredients and food history. Alan rose through the ranks from the four-star Loews Hotel in Monte Carlo to head chef at Europe's largest four star hotel, and is a winner of five gold medals for food sculpting. Alan has appeared in many TV programmes and is currently a chef presenter on Good Food Live on UK Food.

Alan's latest book Ready in Minutes came out last year and you can find out more about Alan, and his book, on his biography page or on his own web site


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

For the sauce:
2 onions sliced
2 cloves of garlic
2.5mml / ½ tsp of cardamom
5ml /1 tsp of garam masala
5ml /1 tsp of turmeric
5ml /1 tsp of cumin seeds
15ml /1 tablsp of tomato puree
2 tomatoes chopped
2 small aubergines, chopped
2 chillies, chopped
250ml of chicken stock
15ml /1 tablsp or coriander leaves

To finish the dish:
30ml / 2 tablsp of natural yoghurt
15ml / 1 tablsp of mint leaves, shredded


  • Mix the chicken mince, mint, ginger, coriander, garam masala, chilli powder and yoghurt together in a bowl. Shape the mix into ovals or sausage shapes.If too moist and it does not hold its shape, add a little flour.
  • Place the koftas on a tray and refrigerate. Heat ½ the ghee in a large pan and cook the koftas until browned all over. Drain on kitchen paper.
  • Heat the remaining ghee in the same pan and cook the onions, garlic, cardamom, garam masala, turmeric, and cumin. Stirring until the onions are lightly browned
  • Add the tomato puree, 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.
  • Just before serving, mix together the mint and yoghurt, spoon the koftas into a bowl and top with mint yoghurt, serve with rice.

Serves 4

Chef Alan Coxon