Does anyone have a quick recipe for chicken kofte?!


Question:

Does anyone have a quick recipe for chicken kofte?

Additional Details

3 weeks ago
these are kebabs made from minced chicken but i don't know what other ingredients are needed


Answers:
3 weeks ago
these are kebabs made from minced chicken but i don't know what other ingredients are needed

i have one for chicken kofta rolls with chilli yoghurt. 1lb 450g minced chicken. 1 small onion finely chopped. 1 tablespoon chopped fresh mint. 1 tablespoon chopped fresh parsley. 2 teaspoons chopped fresh rosemary. half a teaspoon of the following mixed spice, ground coriander and ground cumin. salt and pepper. Preheat the grill mis together the chicken onion herbs and spices and season with salt and pepper. Divide the mixture into the sizes u want squeeze it around skewers to for long sausage shapes. Grill for 10 to 12 mins turning occasionally until browned . For the chilli yoghurt. 300g 11oz greek youghurt, 3 red chillies seeded and finely chopped, 2 tablespoons chopped fresh coriander, 2 garlic cloves crushed, juice of lime pinch of castor sugar and salt and pepper. to make the dip combine yoghurt chillies coriander garlic lime juice and sugar season to taste. hope u enjoy

Marinate the chicken in worcestershire sauce, salt, pepper, garlic, mustard seeds, smoked paprika and thyme. Add some chilli to make them spicier if you like. I always use this marinade but it never tastes the same! Just add more of the flavour that you like the best.

1 lb skinless chicken breasts, and cubed
1 large garlic clove, crushed
1 teaspoon fresh ginger
1 teaspoon ground coriander
1 teaspoon chili powder
? teaspoon ground fenugreek
? teaspoon turmeric
1 teaspoon salt
2 tablespoons fresh cilantro leaves, chopped
2 fresh green chilies, chopped
2 cups water
oil (for deep frying)


Put all the ingredients with the water into a pan and cook over medium heat until all the water has evaporated.
Cool the mixture for 30 minutes.
Put the mixture into a food processor and process for 2 minutes.
Form the mixture into about 12 balls, or sausage shapes
Heat the oil in a deep pan and fry the kofta balls till light golden brown, drain on paper towels and serve, or for a healthier option they can be ovened.

hope this helps x

Here's two versions, each about as quick as the other, particularly if you're working with cooked chicken to start off with:

Chicken Kofte
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450g cooked chicken breast
4 egg yolks
50g plain flour
? tsp sweet marjoram
3 slices tongue
150-200g butter
200ml double cream
50g butter
? tsp white pepper
6 mushrooms, chopped
50g Gruyère cheese, grated
Salt to taste

Cook the mushrooms in boiling salted water for 10 minutes. Remove from the heat, drain and allow to cool. Mince the chicken breast very finely. Melt the butter, add the flour and cook without browning for 3 minutes. Add the cream gradually, stirring all the time, the well-beaten egg yolks, cheese and salt.

Cook, stirring continuously, until the mixture is very stiff. Add the chicken, mushroom and the tongue, cut into very small pieces. Mix well, remove from the heat and leave aside to cool.

Take small pieces of this mixture, about the size of a walnut, shape info slightly flattened balls, and fry in hot butter until golden brown on both sides, starting with a very low heat and gradually increasing.Serve hot with plain pilav.

Turkish CHICKEN KOFTE - Tavuk Koftesi
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200-300ml milk
1 small chicken (about 1. 5 kilos)
100g cheese (Kashar, Gruyère or Cantal)
200g flour, seasoned with salt & pepper
250g bread crumb
250ml oil
4 eggs
50g butter
bunch fresh parsley, chopped

Boil the whole chicken in lightly salted water. When done, remove from the water, remove the skin and cut the meat into small pieces. Make a white sauce with the butter, milk and 50 grams of flour. When the sauce boils, remove from the heat, add the grated cheese, chicken meat, salt and pepper. Of this, take amounts the size of an egg, flatten them and dip in the flour, beaten eggs and finally in the bread crumbs. Fry the kofte in oil and serve sprinkled with chopped parsley.




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