Easy Chicken Kofta Rice Bowls with Chilli and Tomato

I don’t know about you, but I love the way that food can transport you to different places in an instant. These Chicken Kofta are my go-to when I want something that reminds me of sunny Mediterranean summers. They are light, fresh and packed full of flavour (thanks to the delicious combination of fresh herbs, rich tomato sauce and zesty lemon yoghurt). They are also unbelievably simple to make…

I think koftas have a reputation for being rather tricky but, I promise you, my Chicken kofta recipe is actually very easy to make. No one loves a fuss-free recipe more than me! You just need to blitz together the delicious herby-Parmesan mix, combine with the chicken mince, chill, then shape. The tomato sauce couldn’t be easier either — once you have added the tomatoes, it simmers away very gently all by itself. And the zesty lemon yoghurt takes seconds to mix together. Plus you can make every step ahead of time if you want to!

This isn’t the only simple Mediterranean recipe I love to make; my Grilled Chimichurri Chicken with Roasted Potatoes is a firm favourite, while my delicious Creamy Hummus with Roasted Vegetables is my go-to when I want a vegan-friendly lunch or light supper.

Why you will love this Chicken Kofta

• It is so quick and easy to put together - despite what you might think about homemade koftas.
• Full of vibrant Mediterranean flavours that will transport you to sunnier climes.
• Each of the elements can be made ahead so you can just cook off the koftas and reheat the sauce before serving.
• It is so versatile - you can enjoy getting creative with the mince and herbs to really make this recipe your own.

You will need the following ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Chicken mince - this is the base of the kofta. It is much leaner than other meats which gives a lighter dish, perfect for summer! 

Fresh herbs - the combination of basil, dill and parsley brings a delicious herby flavour to the koftas.

Spring onions - I love the subtlety of spring onions in recipes like this, you could use chives if you prefer.

Garlic cloves - there are hints of garlic running throughout this recipe - in the kofta, the homemade sauce and zesty lemon yoghurt. Yum!

Olive oil - this adds a lovely flavour to the tomato sauce but is also needed in the kofta as chicken is a leaner meat.

Salt - I recommend Maldon Salt for the best flavour. You could use their chilli flavour for a bit of extra heat or their garlic one for a stronger garlic flavour.

Black pepper - freshly ground black pepper adds a hint of warmth. You could use mixed peppercorns for a more complex flavour profile.

Parmesan - fresh Parmesan adds a glorious umami flavour to the koftas.

Panko breadcrumbs - these add a bit of texture and help bind the Chicken Kofta together.

Shallot - this adds a subtle onion flavour to the sauce, but doesn’t overwhelm the other flavours in the dish.

Red chilli - I love the subtle heat this brings to the tomato sauce. You can deseed if you prefer a milder heat or leave them in for something a bit more fiery!

Tinned chopped tomatoes - Mutti are my favourite but they can be expensive so you can also use whatever you usually buy.

Caster sugar - adding a pinch of sugar helps bring out the sweetness of the tomatoes to create the most delicious homemade tomato sauce.

Greek yoghurt - always opt for full-fat yoghurt for the best results.

Lemon - this adds such wonderfully zingy, zesty flavour to the yoghurt that really lifts the whole dish.

Rice - fluffy rice is the perfect accompaniment for these koftas and is great for soaking up all the tomato sauce.

Almonds - a sprinkling of flaked almonds adds a wonderfully crunchy texture which finishes off this dish perfectly.

Substitutions and Variations:

• Chicken mince: you could use any mince you like for this recipe - I think chicken works well if you want something a bit lighter. You could also use chicken thighs and blitz them in a food processor - very easy to do.
• Parmesan: you could also use Pecorino or any strong hard cheese. Kefalotyri is a wonderful Greek cheese which would also work really well.
• Chilli: swap the sliced chilli for deseeded chilli flakes, if you prefer, or a teaspoon of smoked paprika for a subtle smoky flavour.
• Fresh herbs: this is my favourite combination of herbs, but you can experiment with others, like coriander or chives, until you find your winning combo.
• Panko breadcrumbs: you can use regular dried breadcrumbs if that is all you have to hand.
• Rice: you can swap the rice for couscous or flatbread if you prefer.
• Almonds: you can toast the almonds for extra flavour or swap for a sprinkling of sesame seeds, if wished.
• Hummus: feel free to serve this with a dollop of hummus on the side for dipping. Why not try making my delicious Best Ever Hummus recipe?

Here's how to make simple Chicken Kofta:

Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.

ONE: Pop the basil, spring onions, garlic, dill, parsley and olive oil in a food processor and blitz until finely chopped. 

TWO: Place the chicken mince into a large bowl and add the herb mixture. Season well.

THREE: Wet your hands, then press the mixture together and roll into koftas.

FOUR: Make the tomato and chilli sauce.

FIVE: Cook chicken koftas. Heat olive oil in a pan over medium heat, add koftas, and cook for 8-10 minutes, turning often, until golden and cooked through.

SIX: Serve the koftas with fluffy rice, topped with a drizzle of the garlic yoghurt, alongside the warm tomato sauce, sprinkle with flaked almonds and fresh herbs. Enjoy!

Cooking Tips:

• Wet your hands: running your hands under a little water before shaping the koftas will make it so much easier and less messy - although don’t worry if the chicken mix feels sticky!
• Chill the Chicken Kofta: popping the koftas in the fridge helps them hold their shape making it less likely they will fall apart when you cook them.
• Taste: it is really important to taste the tomato sauce and yoghurt as you go and adjust the seasoning to suit your tastes. I personally like the juice of ½ a lemon in my yoghurt but you could add more or less depending on how tangy you like it.

Frequently Asked Questions

Other recipes you might enjoy:

If you like the sound of this Chicken Kofta, you will love my Lamb Burgers with Tzatziki and Pesto - they are bursting with flavour but totally fuss-free. I often make them on a weeknight and serve with homemade potato wedges. Yum! If you want to stick with chicken, take a look at my Chicken Souvlaki Pita, they are packed full of delicious Greek flavours, yet still so simple. You also must try my Salsa Verde Chicken Burgers with Yoghurt Beetroot Slaw, they are my go-to when I want a light and healthy supper.

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

Chicken Kofta

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Packed with herbs and served with a delicious homemade tomato sauce and zesty lemon yoghurt, these super simple Chicken Kofta are the perfect easy summer supper.

• Author: Margie
• Prep Time: 10 minutes, plus chilling
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 2 Servings 1x
• Category: Dinner
• Method: Frying
• Cuisine: Middle Eastern

Ingredients

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For the chicken kofta:

• 12 basil leaves
• 2 spring onions, roughly chopped
• 2 garlic cloves, peeled
• 1 small handful of dill
• 1 small handful of parsley
• 2 tbsp olive oil, plus extra for cooking
• 500g chicken mince 
• Salt and freshly ground black pepper
• 15g Parmesan, grated
• 30g panko breadcrumbs 

For the tomato and chilli sauce:

• 2 tbsp olive oil
• 1 shallot, finely chopped
• 2 cloves garlic, crushed
• ½ red chilli, finely chopped (deseeded, if wished)
• 1 x 400 g tin chopped tomatoes 
• 2 tbsp caster sugar
• ½ tsp salt 

For the garlic yoghurt:

• 100g full-fat Greek yoghurt
• 1 fat clove garlic, crushed 
• juice of ½ lemon, or to taste
• Salt and freshly ground black pepper

To serve:

• Rice
• Flaked almonds
• Fresh dill and parsley

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Instructions

1. Pop the basil, spring onions, garlic, dill, parsley and olive oil in a food processor and blitz until finely chopped. 
2. Place the chicken mince into a large bowl and add the blitzed herb mixture. Season well with salt and pepper, then add the grated Parmesan and panko breadcrumbs. Stir well to combine.
3. Wet your hands, then press the mixture together and roll into koftas - they can be round or oblong. Place on a plate, cover with cling film and pop in the fridge to firm up for about 20 minutes.
4. For the tomato and chilli sauce: heat the olive oil in a medium saucepan on medium heat. Once hot, add the chopped shallot. Season and fry gently for about 5 minutes, stirring often, until starting to soften.
5. Add the garlic and chilli and cook for 1 minute, stirring, until garlic is fragrant - you don't want it to brown or it will burn and become bitter. 
6. Add the chopped tomatoes, caster sugar and a pinch of salt. Stir together and half fill the empty tin of tomatoes with water, swirl it round to get all the remaining tomato in the tin, then add to the pan. Bring to a simmer, reduce the heat to low, then continue to simmer for about 20-30 minutes, stirring occasionally, until the sauce is reduced, thickened and glossy. Season to taste with salt. Remove from the heat and set aside ready to reheat before serving. 
7. For the garlic yoghurt: combine the yoghurt, garlic and lemon juice together in a bowl. Season well with salt, to taste. Set aside to serve (or cover and chill in the fridge if prepping ahead).
8. To cook the chicken koftas: heat a generous drizzle of olive oil in a large non-stick frying pan set over a medium heat. Add the koftas and cook for about 8-10 minutes, turning often, until golden on all sides and cooked through. 
9. Serve the koftas with fluffy rice, topped with a drizzle of the garlic yoghurt, alongside the warm tomato sauce, sprinkle with flaked almonds and fresh herbs. Enjoy!

Notes

Wet hands: running your hands under a little water before shaping the koftas will make it so much easier (and much less messy!).

Serving suggestion: I have served this with rice but you could also opt for flatbread or couscous.