Chicken Kofta

Kofta Mix (makes small batch):

• 3 TBSP Coriander

• 3 tsp black pepper

• 3 teaspoon Allspice

• 1.5 tsp Cardamom

• 1.5 teaspoon turmeric

Yogurt Sauce:

• 10 oz of Greek Yogurt

• 1/2 Lemon (or 1-2 TBSP lemon juice)

• 2-3 tsp cumin

• 1/2 teaspoon turmeric

• Black Pepper

• Optional: Dill weed

Chicken Mixture:

• 1 lb Ground Chicken

• 1 TBSP Olive Oil

• Kofta Seasoning (see above)

• Salt for tasting

• Generous amount (4 TBSP+) of minced Garlic or Jarlic

To Make:

1. Blend all kofta seasoning ingredients together. Double or triple the recipe if you'd like to store some off for another time.

2. Take the ground chicken and place it into a mixing bowl. Add in the kofta seasoning (about 2-3 TBSP), the salt for tasting, and a healthy amount of minced garlic or jarlic (I probably used about 4+ TBSP). Thoroughly mix this in the bowl until well blended.

3. Heat a skillet on the stove over medium-high heat. Coat the skillet with the 1 TBSP of Olive Oil. Ensure the pan is evenly coated.

4. Form the chicken mixture into oblong patties to and try to make them an ounce each. Add these to the hot skillet. For bariatric patients, I advise using half of the mix and placing the other half in a freezer bag to freeze. Half the mix makes about 6-8 patties and lasted me 3 days. This will make an easy dinner in the future 😉

5. Let the patties sauté, being sure to flip them once they brown on one side.

6. While they are cooking, prepare the yogurt mix. To do this, take the Greek yogurt and place it into a bowl. Cut the lemon in half and squeeze the juice into the yogurt (or use your 1-2 TBSP lemon juice). Add your 1/2 tsp turmeric, pepper, dill weed (if you'd like), and 2-3 tsp of cumin. Mix well. Taste and adjust to your liking.

7. Ensure the chicken is cooked through before removing from the heat (internal temp of 165 F).

8. Tip: This is great with just the yogurt sauce, but is also delicious on a low-carb tortilla with the sauce, shredded cheese, and onion. Enjoy!

Watch me make it here