Chicken kofta

Ingredients

For 2 people

• 12 oz ground chicken
• 1 large egg
• 1/3 cup plain dry breadcrumbs
• 1 oz yellow onion, finely grated
• 4 tsp minced garlic
• 3 tbsp chopped parsley
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp paprika
• 1/4 tsp cayenne
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 oz yellow onion, finely diced
• 1 tbsp tomato paste
• 8 oz canned crushed tomatoes
• 1/2 cup water
• 1/4 tsp sugar
• 1/4 cup plain Greek yogurt

Method

1. Mix the kofta baseIn a medium bowl, combine the ground chicken, egg, dry breadcrumbs, grated yellow onion, minced garlic, 2 tbsp chopped parsley, ground cumin, ground coriander, paprika, cayenne, 3/4 tsp kosher salt, and black pepper. Mix with a fork or clean hands just until the mixture looks evenly combined and slightly tacky, about 1 minute. Stop as soon as it holds together, because overmixing makes the kofta dense.
2. Chill and shapeCover the bowl and let the mixture rest in the refrigerator for 10 minutes so the breadcrumbs hydrate and the mixture firms up. Divide it into 8 equal portions and shape each one into a short oval or small cylinder, about 2 inches long. If the mixture sticks, lightly wet your hands instead of adding extra breadcrumbs.
3. Brown the koftaHeat 1 tbsp olive oil in a 12-inch skillet over medium-high heat. Add the shaped kofta in a single layer with a little space between them. Cook for 2 to 3 minutes per side, turning carefully with tongs, until the outside is well browned. The centers will still be undercooked at this stage, which is fine.
4. Build the sauceTransfer the browned kofta to a plate. Reduce the skillet to medium and add the remaining 1 tbsp olive oil, then the finely diced onion. Cook for 3 minutes, stirring often, until softened and translucent. Stir in the minced garlic and tomato paste and cook for 30 to 45 seconds, just until the paste darkens slightly and loses its raw edge.
5. Simmer the tomato baseAdd the canned crushed tomatoes, water, sugar, and 1/4 tsp kosher salt. Stir well and scrape up the browned bits from the pan bottom. Bring the sauce to a steady simmer and cook for 3 to 4 minutes until it looks slightly thicker and the raw tomato flavor cooks off.
6. Finish the kofta in the sauceReturn the kofta and any juices to the skillet, nestling them into the sauce. Spoon sauce over the top, cover, and simmer on medium-low for 8 to 10 minutes, turning once halfway through, until the kofta reach 165 F in the center and the sauce coats the spoon. If the sauce gets too thick, add a splash of water; if it looks thin, uncover for the last 2 minutes.
7. Add yogurt and serveTurn off the heat. In a small bowl, whisk the Greek yogurt with 2 tbsp of the hot sauce from the skillet, then stir that mixture back into the pan off heat so it stays smooth. Sprinkle with the remaining 1 tbsp chopped parsley and serve the kofta hot with the sauce spooned over the top. Chill leftovers within 2 hours.