Recipe

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.

Jun 29, 2014 2:00pm
  • 10 mins preparation
  • 25 mins cooking
  • Serves 16
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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

Butter chicken kofta with cucumber and radish raita
  • 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.

Notes

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.

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