How To Cook Aromatic Chicken Koftas with Yoghurt and Wild Garlic Purée

Name: How To Cook Aromatic Chicken Koftas with Yoghurt and Wild Garlic Purée
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 12 x Indian Spiced Chicken Koftas; Zest & juice 1 lime; 100 ml thick natural yoghurt; Pinch cayenne pepper; 75 ml light olive oil; Large handful of wild garlic leaves thoroughly rinsed in cold water (a large bunch of coriander is a good substitute, bottom part of the stalks removed); Sea salt

10 mins
15 mins
easy
2

Recipe by

Jeff Baker

Ingredients

12 x Indian Spiced Chicken Koftas
Zest & juice 1 lime
100 ml thick natural yoghurt
Pinch cayenne pepper
75 ml light olive oil
Large handful of wild garlic leaves thoroughly rinsed in cold water (a large bunch of coriander is a good substitute, bottom part of the stalks removed)
Sea salt

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Method

Direct cooking; this is the equivalent to cooking on a griddle/fry pan where the meat makes direct contact with the heat source. Best for small cuts, steaks and chops.

Indirect cooking; this is equivalent to cooking in an oven with the heat circulating around the chamber, adding soaked wood chips to the coals creates a Smokey environment which will penetrate the meat. Best for larger joints, which need low and slow cooking.

Set up a BBQ kettle for direct grilling over medium-high heat.
Blend the wild garlic with oil, a pinch of sea salt and blend to a smooth paste and keep to one side.
Mix the lime juice and zest into the yoghurt, adding a pinch of cayenne pepper. Keep to one side.
Take the koftas out of the fridge and bring up to room temperature. Grill over a medium high heat with the lid closed until the koftas are fully cooked through, which will take around 10 to 12 minutes, turning halfway through with a minimum core temperature of 75°C.

to serve:

Spoon the yoghurt around a serving platter, drizzle over the wild garlic puree and sit the hot koftas on top and serve straight away alongside some roti or pitta bread.