Chicken koftas with cucumber mint yoghurt

METHOD

1. Mix chicken with onion, chilli, mint, salt, Garam Masala, coriander, cumin and breadcrumbs – knead mixture until stiff and smooth.
2. Shape the chicken mixture into a small sausage size around one end of the bamboo skewer. The meat mixture should be around 3cm in diameter and 8cm long.
3. Lay the koftas on a cling wrap topped plate, cover and refrigerate for 1 hour.
4. Spray the koftas with oil and cook on a medium hot plate – turn every minute until cooked, which will take 8-10 minutes.
5. Mix the cucumber, mint and yoghurt together – serve koftas on platter decorated with mint sprigs and with a bowl of the yoghurt mixture in the centre of the platter.