Grilled Chicken Mince Koftas with Mint Yogurt Dip

1In a large mixing bowl, combine the chicken mince (500 grams), finely chopped onion (1 small), minced garlic (2 cloves), grated ginger, and green chili (1) if using. Mix well.

2Add the chopped coriander leaves, ground cumin (1 teaspoon), ground coriander (1 teaspoon), garam masala (½ teaspoon), smoked paprika (½ teaspoon), salt (½ teaspoon), black pepper (¼ teaspoon), and lemon juice (1 tablespoon) to the bowl. Stir to combine all the spices evenly into the mince.

3Sprinkle in the chickpea flour (2 tablespoons) or bread crumbs to help bind the mixture. Mix thoroughly until the mixture is sticky and holds together well. If needed, refrigerate the mixture for 15 minutes to firm up.

4Divide the mixture into 8 equal portions. With wet hands, shape each portion into elongated oval koftas around metal or soaked wooden skewers, pressing firmly to ensure they hold their shape.

5Preheat a grill pan or outdoor grill to medium-high heat. Brush the koftas lightly with vegetable oil (2 tablespoons) to prevent sticking.

6Place the koftas on the grill and cook for about 4-5 minutes on each side, turning carefully, until they are cooked through and have a nice charred exterior. Internal temperature should reach 75°C (165°F).

7While the koftas are grilling, prepare the mint yogurt dip. In a bowl, combine Greek yogurt, finely chopped mint leaves, lemon juice (1 tablespoon), minced garlic (2 cloves), ground cumin (½ teaspoon), salt (½ teaspoon), and black pepper (¼ teaspoon). Mix well until smooth and refrigerate until serving.

8Once the koftas are cooked, remove them from the grill and let them rest for a couple of minutes.

9Serve the grilled chicken koftas hot, accompanied by the chilled mint yogurt dip. Garnish with extra mint leaves or lemon wedges if desired.