Peeled potatoes: 1.2 kg
Minced chicken: 1 kg
Diced onions: 300 g
Garlic purée: 2 tablespoons
Paprika powder: 2 teaspoons
Ground cumin: 2 teaspoons
Cajun seasoning: 2 tablespoons
Chopped parsley: 2 tablespoons
Tomato purée: 4 tablespoons
Step 1: Mix the minced chicken with 250 g diced onion, 1 tablespoon garlic purée, 1 teaspoon paprika powder, 1 teaspoon ground cumin, 1 tablespoon Cajun seasoning, and chopped parsley until well combined.
Step 2: Shape the mixture into small round kofta patties of approximately 50 g each.
Step 3: Pan-fry the koftas on both sides until fully cooked and nicely browned.
Step 4: Cut the potatoes into evenly sized pieces. Pan-fry them until golden brown and cooked through. Season with salt and pepper to taste. Optionally, add some fresh chopped parsley.
Step 5: Prepare the sauce. Sauté the diced onion and garlic purée in a frying pan. Add the tomato purée, cumin, paprika powder, and Cajun seasoning. Cook for 2–3 minutes, then add 200 ml water (1 coffee cup). Stir until you have a smooth sauce. Let it simmer over low heat for 3–4 minutes. Season with salt and pepper if needed.
Step 6: Plate the dish neatly. Ensure the plates are clean and well presented, and take a photo of the dish before serving. Serve the kofta with a yogurt dip and a side salad.
