Recipe: Tikka Masala Chicken Koftas

Chicken Koftas by Dhruv Baker

Dhruv Baker was the winner of the UK’s Masterchef competition in 2010 and has now contributed a series of delectable recipes to The Global Herald in association with Patak’s.

The talented culinarian said of the Indian patties:

“This is a slightly different take on the classic combination of Tikka Masala and chicken. If you have friends or kids who don’t like anything too spicy, only use 1 tbsp of paste and don’t include the chilli. Serve with a really tasty dip by mixing Patak’s Brinjal or Bengal pickle with yoghurt. Alternatively, you can try this idea with virtually any of our pickles.”

– Dhruv Baker

Tikka Masala Chicken Koftas

Prep Time: 5 minutes
Cook Time: 10 minutes
Refrigeration Time: 2 hours
Makes approx. 10 Koftas


  • 500g minced chicken or turkey
  • 1-1 ½ tbsp of Patak’s Tikka Masala Paste
  • 2 cloves of garlic, crushed
  • Juice and zest of 1 lemon
  • 1 green chilli, seeds removed and finely chopped (optional)
  • Salt and pepper to taste
  • 2 tbsp of vegetable oil
  • 1 handful of fresh coriander
  • 100g plain yoghurt
  • 2-3 tbsp of Patak’s Brinjal, Bengal or any other Patak’s pickle depending on preference


  1. Mix all of the ingredients together in a large bowl and form into round balls (about the size of a golf or squash ball), before moulding into koftas.
  2. Lay them onto a baking tray and chill in the fridge for about 2 hours to set.
  3. Heat the oil in a large frying pan and shallow fry for 8-10 minutes, or until cooked through.
  4. Set aside to cool for a few minutes before garnishing with fresh coriander.
  5. Serve with the yoghurt dip for a winning combination.

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