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dinner · indian

Chicken Kofta with Turmeric Rice & Cucumber-Mint Raita

Prep: 20 min
Cook: 10 min
Total: 30 min
Yield: 2 servings
Chicken Kofta with Turmeric Rice & Cucumber-Mint Raita

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Instructions

1
Rinse the rice in a fine-mesh sieve, then bring it to a boil in a small pot with the water, turmeric, a little oil, and a pinch of salt.
2
While the water heats, finely dice the cucumber and tomato and chop the mint leaves.
3
Once the rice boils, cover the pot, turn the heat to low, and simmer 15 minutes until the water is absorbed and the grains are tender.
4
Stir the cucumber, tomato, and mint into the yogurt in a medium bowl with a little cumin and salt, then chill the raita.
5
Cut the lemon half into wedges, then finely dice the onion, mince the garlic, grate the ginger, and finely chop the cilantro.
6
Mix the chicken in a large bowl with the onion, garlic, ginger, cilantro, panko, garam masala, the remaining cumin, and the remaining salt until just combined.
7
With wet hands, shape the mixture into 8 slim logs about 3 inches long and set them on a plate.
8
Heat the remaining oil in a 12-inch nonstick skillet over medium-high heat for 2 minutes until it shimmers.
9
Lay the kofta in the skillet and sear undisturbed 3 minutes until a deep golden crust forms underneath.
10
Turn with tongs every 2 minutes for 7 to 8 minutes more, until browned all over and the centers read 165 F (74 C).
11
Pull the rice off the heat, rest it covered for 2 minutes, then fluff it with a fork.
12
Spoon the turmeric rice onto plates, lay the kofta on top straight from the skillet, and serve with the raita and lemon wedges.
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