Chicken Kofta with Garlic Yogurt Sauce Recipe is a wonderful blend of fragrant spices, tender ground chicken, and a cooling creamy sauce that comes together perfectly for any weeknight or casual dinner. I love making this recipe when I want something flavorful but not too complicated, especially because the garlic yogurt sauce adds a silky, tangy finish that balances every bite beautifully. If you've been curious about making kofta at home, this recipe is both approachable and satisfying.
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Why This Recipe Works
This Chicken Kofta with Garlic Yogurt Sauce Recipe strikes a perfect balance between flavorful, tender meat and a bright, creamy sauce that elevates every bite. The combination of fresh herbs, spices, and the slow melding of flavors during chilling ensures each kofta bursts with taste while keeping a tender texture you'll appreciate.
- Consistent Texture: The use of breadcrumbs and egg keeps the kofta juicy but firm enough to hold shape without falling apart.
- Deep, Balanced Flavor: Fresh garlic, ginger, and a mix of warm spices create a rich and inviting taste.
- Simple Ingredients: Ground chicken paired with pantry staples makes this recipe easy to pull from scratch anytime.
- Fast Prep, Big Payoff: The koftas cook quickly, and the garlic yogurt sauce comes together in minutes for a fresh finish.
Ingredient Game Plan
Choosing the right ingredients really makes a difference in your Chicken Kofta with Garlic Yogurt Sauce Recipe. I always recommend fresh herbs and spices because they lift the whole dish, but you don't need anything complicated. The ground chicken should be fresh and lean for the best texture and flavor.
- Ground chicken: Opt for lean but not too dry; a little fat ensures juicy kofta.
- Fresh herbs (parsley, cilantro, mint): Brighten the dish - fresh is best, frozen won't do here.
- Greek yogurt: Use full-fat for creaminess; it's key to that silky garlic yogurt sauce.
- Breadcrumbs: Panko for lightness or regular for a traditional texture - both work well.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Chicken Kofta with Garlic Yogurt Sauce Recipe
Step 1 - Prep & Season
Start by finely grating or mincing the onion - this helps it blend smoothly into the kofta without making them too wet. Mince one garlic clove and grate fresh ginger; these bring warmth and a subtle kick. When you mix these with fresh parsley and cilantro, you'll notice the aroma begins lifting already. Combine everything with the ground chicken, spices, breadcrumbs, egg, and seasoning-then mix gently. Overmixing can make the koftas tough, so just until combined is perfect. Pop the mixture in the fridge for at least 30 minutes to let the flavors marry and to firm it up for shaping.
Step 2 - Build Flavor
After chilling, wet your hands lightly with water or oil to prevent sticking, and shape the kofta into small ovals or cylinders about 2-3 inches long. I usually find this size works great for even cooking, and it's satisfying to eat. Heat olive oil in a pan over medium-high heat until shimmering but not smoking. Adding the kofta in batches gives you space to get those gorgeous golden edges we all crave. Cook for about 3-5 minutes on each side; you'll see a beautiful crust form while the inside stays tender. Avoid crowding the pan - this ensures each kofta browns evenly instead of steaming.
Step 3 - Finish for Best Texture
Once cooked, transfer kofta to a paper towel-lined plate to soak up any extra oil. Meanwhile, mince the remaining garlic cloves very finely for the sauce; the finer you go, the silkier and more integrated the flavor becomes. Mix the garlic with creamy Greek yogurt, fresh lemon juice, mint, salt, and a pinch of pepper - whisk until you have a smooth, tangy sauce. Refrigerate the sauce for at least 15 minutes to let the flavors meld and cool. This chilling step makes a noticeable difference as the garlic deepens and the mint freshens, creating a sauce you'll be spooning generously over your kofta.
Pro Moves I Swear By
From years of making kofta, I've learned little tricks that make the process satisfying and stress-free. For instance, chilling the meat mixture is non-negotiable for shaping success, and using fresh herbs is a game-changer for brightness. I also avoid overcrowding the pan to get that perfect golden crust every time.
- Doneness Cue: Look for a golden crust and check that internal temperature hits 165°F (74°C) for safe, juicy meat.
- Temperature Trick: Let the pan heat fully before cooking to prevent sticking and achieve even browning.
- Make-Ahead Move: The kofta mixture can be shaped a day ahead and kept covered in the fridge - just cook fresh.
- Skip This Pitfall: Don't overmix or your kofta will be dense; gentle folding preserves tenderness.
Serve It Up
Finishing Touches
I love serving this Chicken Kofta with Garlic Yogurt Sauce Recipe straight from the pan, spooning the creamy sauce over while the kofta are still warm. A sprinkle of fresh mint or parsley adds a lovely herbal brightness and a dash of sumac if you like a touch of tangy earthiness. A final drizzle of high-quality olive oil really boosts the flavor and gives the plate a glossy, tempting finish.
Great Pairings
This dish pairs beautifully with fluffy basmati rice or a light couscous salad. For a simple weeknight option, warm pita bread is fantastic to scoop up kofta and sauce together. A fresh cucumber and tomato salad with a lemony dressing rounds out the meal with crisp textures and brightness.
Easy Plating Wins
For casual meals, pile kofta and sauce on a rustic wooden board with pita and bowls of sides. For something a touch more celebratory, arrange kofta neatly on a platter, drizzle sauce artistically, and scatter herbs plus a few lemon wedges around. A sprinkle of sumac adds color and flair without extra effort.
Make-Ahead & Storage
Storing Leftovers
Store leftover kofta in an airtight container in the refrigerator for up to 3 days. The texture stays nice but you might notice they're best gently reheated rather than cold. Keep the garlic yogurt sauce separate in a covered container to maintain its fresh, creamy character.
Freezer Notes
Chicken kofta freeze beautifully. Shape and flash freeze them on a baking sheet before transferring to a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating. The garlic yogurt sauce is best made fresh as freezing changes its texture.
Reheating Chicken Kofta with Garlic Yogurt Sauce Recipe Without Drying Out
To reheat without drying, gently warm kofta in a covered skillet over medium-low heat with a splash of water or olive oil. Alternatively, use an air fryer set to 350°F for 3-5 minutes to regain crisp edges. Microwaving works too-cover loosely and heat in short bursts, adding a small amount of water to keep moisture. Reheat the sauce separately and spoon it fresh over the kofta.
Frequently Asked Questions
Yes, ground turkey is a good substitute and will yield similar results. Be aware ground turkey can be leaner, so consider adding a small bit of oil or slightly more breadcrumbs to maintain moisture.
The cayenne pepper is optional and used sparingly to add warmth, not heat. You can omit it or adjust the amount to suit your spice preference without impacting the overall flavor.
Yes, refrigerating the mixture for at least 30 minutes helps the flavors to meld and firms up the mixture, making it much easier to shape and cook evenly.
Absolutely. The sauce actually tastes better after resting in the fridge for 15-20 minutes, allowing the flavors to marry. Just keep it covered and cold until serving.
Final Thoughts
Making this Chicken Kofta with Garlic Yogurt Sauce Recipe is a joy every time. It's a recipe that feels special without demanding complex skills or obscure ingredients. I love how the tender spiced kofta paired with the cooling, garlicky yogurt makes for a comforting yet fresh meal. Whether you're cooking for yourself or sharing with friends, these kofta will have everyone asking for seconds. Give yourself the time to chill the mixture and the sauce-the wait truly rewards you with rich, melded layers of flavor. Happy cooking and enjoy every bite!
PrintComplete Recipe
Chicken Kofta with Garlic Yogurt Sauce Recipe
Delicious and aromatic Chicken Kofta with a creamy Garlic Yogurt Sauce. This flavorful Middle Eastern-inspired dish features spiced ground chicken meatballs cooked to golden perfection and served with a tangy, refreshing yogurt sauce infused with fresh garlic and mint. Perfect for a satisfying main course served alongside rice, pita, or salad.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
Kofta
- 500 grams ground chicken
- 1 medium onion, finely grated or minced
- 1 clove garlic, minced (for kofta)
- 1 inch fresh ginger, grated
- ¼ cup fresh parsley, finely chopped
- ½ cup fresh cilantro, finely chopped
- ½ cup plain breadcrumbs (Panko or standard)
- 1 large egg, lightly beaten
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 2 tablespoons olive oil (for cooking kofta)
Garlic Yogurt Sauce
- 1 cup plain full-fat Greek yogurt
- 2 cloves garlic, minced (for sauce)
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh mint, finely chopped
- Salt to taste
- Pinch of black pepper to taste
Garnish (optional)
- Fresh mint leaves or chopped parsley
- A sprinkle of sumac
- Extra drizzle of olive oil
Instructions
- Prepare Ingredients: Finely grate or mince the onion. Mince 1 clove of garlic for the kofta mixture. Grate the ginger, and finely chop the fresh parsley and cilantro.
- Make Kofta Mixture: In a large bowl, combine ground chicken, grated onion, 1 minced garlic clove, grated ginger, chopped parsley, cilantro, breadcrumbs, beaten egg, cumin, coriander, smoked paprika, cayenne pepper (if using), salt, and black pepper. Mix gently until just combined.
- Chill Mixture: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and to firm up the mixture for easier shaping.
- Shape Kofta: Lightly moisten hands with water or olive oil. Take about 2 tablespoons of mixture and roll into oval or cylindrical shapes 2-3 inches long, or form small patties. Place on a plate or baking sheet.
- Cook Kofta: Heat 2 tablespoons olive oil in a large non-stick or cast-iron skillet over medium-high heat. Cook kofta in batches for about 3-5 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Drain on paper towels.
- Prepare Garlic Yogurt Sauce: Mince remaining 2 cloves of garlic finely. In a bowl, mix Greek yogurt, minced garlic, lemon juice, chopped mint, salt, and black pepper until smooth.
- Chill Sauce: Cover and refrigerate the sauce for at least 15-20 minutes to meld flavors and chill before serving.
- Serve: Arrange warm kofta on plates, spoon over garlic yogurt sauce, and garnish with fresh mint or parsley, sumac, and a drizzle of olive oil. Serve immediately with your choice of warm pita, basmati rice, couscous, or fresh salad.
Notes
- For a gluten-free version, substitute breadcrumbs with gluten-free crumbs or ground nuts.
- To reduce spiciness, omit or decrease cayenne pepper.
- Use fresh herbs generously for best flavor.
- Ensure kofta is cooked thoroughly to at least 165°F internal temperature.
- Letting the sauce chill enhances the flavor balance and texture.
- Leftover kofta can be refrigerated up to 2 days and reheated gently.
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