Creamy Chicken Kofta Subs

Ingredients

• 1 kg chicken mince
• 1 tsp ginger paste (heaped)
• 2 tsp garlic paste (heaped)
• 1 onion (medium, finely chopped)
• 2 green chillies (medium, finely chopped)
• 1 slice white bread (soaked in milk and gently squeezed)
• 1.5 tsp salt
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp Kashmiri chilli powder
• 1 tsp chilli flakes
• 0.5 tsp garam masala
• 1 tsp coarse black pepper
• 0.5 bunch fresh coriander (finely chopped)
• 115 ml vegetable oil (for the sauce)
• 3 onions (medium, finely chopped)
• 0.5 tsp salt (for the onions)
• 1 tbsp garlic paste (for the sauce)
• 1 tbsp ginger paste (for the sauce)
• 2 tbsp tomato purée
• 2 tsp Kashmiri chilli powder (for the sauce)
• 0.5 tsp turmeric
• 1.5 tsp coriander powder (for the sauce)
• 0.5 tsp cumin powder (for the sauce)
• 1 tsp coarse black pepper (for the sauce)
• 2 tsp chicken stock powder
• 230 ml double cream
• 4 bullet chillies (sliced into chunky rounds)
• fresh coriander (handful, chopped for sauce)
• 6 sub rolls (or baguette)
• mozzarella cheese (generous amount for topping)

Steps

1. 1

   In a large bowl, combine 1kg chicken mince, 1 heaped tsp ginger paste, 2 heaped tsp garlic paste, 1 finely chopped medium onion, and 2 finely chopped green chillies.

2. 2

   Add 1 slice of bread that has been soaked in milk and gently squeezed, 1½ tsp salt, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp Kashmiri chilli powder, 1 tsp chilli flakes, ½ tsp garam masala, and 1 tsp coarse black pepper.

3. 3

   Using your hands, mix everything together thoroughly until the mixture becomes slightly sticky.

4. 4

   Add ½ a bunch of finely chopped coriander and give the mixture one final mix.

5. 5

   Lightly wet your hands, then take a small amount of the mixture and gently squeeze it between your fingers and palm to form even-sized koftas.

6. 6

   Place the formed koftas in the fridge for 30 minutes to help them firm up.

7. 7

   To cook the koftas, either arrange them on a lined baking tray and bake at 150°C (300°F) for 25 to 30 minutes until golden and cooked through, or shallow fry them in a pan until golden on all sides.

8. 8

   Meanwhile, prepare the sauce by heating 115ml oil in a large pan.

9. 9

   Add 3 finely chopped medium onions and ½ tsp salt. Cook until the onions are a deep golden and sandy color.

10. 10

    Stir in 1 tbsp garlic paste and 1 tbsp ginger paste, then cook for 1 minute.

11. 11

    Reduce the heat and add 2 tbsp tomato purée, 2 tsp Kashmiri chilli powder, ½ tsp turmeric, 1½ tsp coriander powder, ½ tsp cumin powder, 1 tsp coarse black pepper, and 2 tsp chicken stock powder. Cook the spices for 1 minute.

12. 12

    Pour in 230ml double cream. Add 4 bullet chillies (sliced into chunky rounds) and a handful of freshly chopped coriander. Stir everything together.

13. 13

    Add the cooked koftas to the sauce, cover with a lid, and let simmer on low heat for 5 to 10 minutes to allow the koftas to soak up the sauce.

14. 14

    Lightly toast soft sub rolls or baguettes. Fill each roll with the creamy chicken koftas and a generous amount of sauce.

15. 15

    Top with mozzarella cheese and grill until the cheese is melted, bubbling, and golden.

Notes

The koftas can also be served traditionally with hot, flaky parathas instead of sub rolls. Wetting your hands is a key trick to prevent the meat from sticking while shaping the balls.

Nutrition per serving

• main
• sandwich
• Pakistani
• chicken
• kofta
• creamy
• baked
• fusion