Tikka masala chicken koftas

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.

• Preparation: 5 mins
• Cooking: 10 mins
• Serves: 10

What you need:

• 500g minced chicken or turkey
• 1-1 1/2 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

What you do:

1. 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.
2. Lay them onto a baking tray and chill in the fridge for about 2 hours to set.
3. Heat the oil in a large frying pan and shallow fry for 8-10 minutes, or until cooked through.
4. Set aside to cool for a few minutes before garnishing with fresh coriander.
5. Serve with the yoghurt dip for a winning combination.

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