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
- 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.
- Lay them onto a baking tray and chill in the fridge for about 2 hours to set.
- Heat the oil in a large frying pan and shallow fry for 8-10 minutes, or until cooked through.
- Set aside to cool for a few minutes before garnishing with fresh coriander.
- Serve with the yoghurt dip for a winning combination.
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