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. For another healthy chicken recipe, try my Baked Chicken Skewers with Crunchy Salad and Raita or these Lamb Meatballs with Buttery Rice and Tzatziki.

Why you will love this recipe:

• 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.

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!

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

Parmesan - This adds savouriness and great flavour to the chicken kofta.

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 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.

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 at the bottom of the page 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

Storage & Make Ahead Instructions

Other recipes you might enjoy:

If you like the sound of this Chicken Kofta, you will love my Lamb Burgers with Tzatziki and Pesto as well as my Crispy Lamb Mince Bowl. 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

Margie

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.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine Middle Eastern

Servings 2 Servings

Ingredients

  

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 tablespoon olive oil plus extra for cooking
• 500 g chicken mince
• Salt and freshly ground black pepper
• 15 g Parmesan grated
• 30 g panko breadcrumbs

For the tomato and chilli sauce:

• 2 tablespoon 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 tablespoon caster sugar
• ½ teaspoon salt

For the garlic yoghurt:

• 100 g 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

Instructions

 

To make the chicken kofta: 

• Pop the basil, spring onions, garlic, dill, parsley and olive oil in a food processor and blitz until finely chopped. 
• 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.
• 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. Get on with the rice and sauce, if making.
• 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.

To make the tomato and chilli sauce & garlic yoghurt: 

• 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.
• 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. 
• 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. 

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).
• 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

Scroll up for a step by step guide on how to make chicken kofta. 

To store: Once cooked, cool and transfer to an airtight container. Store in the fridge for up to 3 days.

To reheat: I would reheat in the microwave for 2 minutes, until piping hot all the way through. The microwave stops it from drying out.

To freeze: Yes, you can freeze them once formed, either cooked or raw, for up to 2 months. Freeze well wrapped in clingfilm or in an airtight container. When ready to use, thaw and then cook as usual if you froze them raw. If you froze them cooked, reheat in the microwave or fry quickly in the pan just to heat through. This will take less time than cooking them from raw.

Make ahead: you can mix and roll the kofta up to a day in advance. Just cover tightly and keep in the fridge overnight. Then bring to room temperature and fry when ready.

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.

Keyword chicken kofta