Chicken Koftas With Cucumbers And Yogurt Food

HERBY CHICKEN KOFTA MEATBALLS

Steps:

• Preheat oven to 425°F. Pulse yellow onions and garlic in a food processor until very finely chopped.
• Heat oil in a large skillet over medium-high. Add chopped onion and garlic, season with 1/2 tsp. salt, and cook, stirring, until softened and lightly browned, 10-15 minutes. Add cumin, coriander, and red pepper and cook, stirring, until fragrant, 30-60 seconds. Scrape into a large bowl and let cool slightly.
• Wipe out food processor and add parsley and mint. Pulse until finely chopped, then transfer to bowl with onion mixture. Add chicken and remaining 1 1/2 tsp. salt to bowl with onion mixture. Mix with your hands to combine, but do not overwork. Divide into 16 equal portions (about 1/3 cup per kofta). Shape into 3 1/2x2" "footballs" with tapered ends.
• Arrange patties on a rimmed baking sheet and roast, flipping halfway through, until chicken is cooked through and an instant-read thermometer inserted into the center registers 165°F, about 8 minutes per side.
• Do Ahead
• Kofta can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months.

CHICKEN KOFTAS WITH CUCUMBERS AND YOGURT

Steps:

• In a large bowl, combine chicken, onion, and parsley; season with salt and pepper. Using your hands, mix until well combined. Form mixture into 8 oval patties.
• In a medium bowl, toss together cucumber and yogurt; season with salt and pepper. In a large skillet, heat oil over medium-high. Cook patties until browned on all sides and cooked through, 12 minutes. Divide patties and tomatoes among pitas. Top with cucumber-yogurt sauce and mint. Fold to enclose and serve.

CHICKEN KOFTAS WITH CUCUMBERS AND YOGURT

Steps:

• For complete instructions, visit the original site at https://www.marthastewart.com/355333/chicken-koftas-cucumbers-and-yogurt

INDIAN ALMOND KOFTAS WITH YOGURT

Steps:

• Preheat oven to 190°C.
• To the minced meat add the ginger, green chilie, coriander, curry powder, crumble the stock cube into the mixture.
• Add 1 tbsp of yogurt and half of the milk powder, mix well to incorporate the ingredients.
• Divide the mixture into 12 and shape into balls. Roll the balls in the flaked almonds and place on a baking sheet, spaced out to allow them to expand while cooking.
• Stir together the remaining yogurt, milk powder, sugar, oil and chilli powder and a little salt to taste.
• Spoon the yogurt mixture over the koftas, coat them well.
• Bake in the oven, uncovered for 30 minutes, the almond coating should be golden and toasted.
• Serve with drinks, salads, curries or just as they are.

CHICKEN KOFTAS

Steps:

• Combine all the ingredients, and then cook on a hotplate with a little oil.
• Serve with salad of avocado and cherry tomatoes and Edam cheese.
• Or with a yogurt with mustard, cumin mint lemon juice and pepper.