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Chicken Kofta with Garlic Yogurt Sauce Recipe

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5 from 19 reviews

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.

Ingredients

Kofta

  • 500 grams ground chicken
  • 1 medium onion, finely grated or minced
  • 1 clove garlic, minced (for kofta)
  • 1 inch fresh ginger, grated
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 1/2 cup plain breadcrumbs (Panko or standard)
  • 1 large egg, lightly beaten
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt (or to taste)
  • 1/2 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Chill Sauce: Cover and refrigerate the sauce for at least 15-20 minutes to meld flavors and chill before serving.
  8. 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.

Find it online: https://hotsavors.com/chicken-kofta-with-garlic-yogurt-sauce-recipe/