This simple, fragrant chicken kofta is juicy, spiced, and ready in under 30 minutes. Golden outside, tender inside, and brightened by a cool, garlicky yogurt sauce, it makes a fast weeknight dinner or a crowd-pleasing appetizer. The aroma of cumin and coriander with fresh parsley is warm and inviting. Serve with flatbread, salad, or rice for a full, satisfying meal.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 290 kcal
- Protein: 35 g
- Carbohydrates: 5 g
- Fat: 16 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 350 mg
Why Make This Chicken Kofta With Garlic Yogurt Sauce
This recipe is fast, flavorful, and flexible. The koftas take on a warm, earthy spice mix and stay moist thanks to grated onion in the mix. The garlic yogurt sauce cuts the richness with bright lemon and cool creaminess. You get contrasting textures—crispy edges and soft centers—and bold, familiar flavors that please adults and kids alike. It’s perfect for a simple weeknight, a picnic, or scaled up for guests.
How to Make Chicken Kofta With Garlic Yogurt Sauce
This method keeps the kofta tender and flavorful. Work cold chicken gently, season well, shape evenly, and cook just until done. Make the yogurt sauce last so it stays fresh and garlicky.
Ingredients:
- 1 lb ground chicken
- 1 small onion, grated
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 cup plain yogurt
- 1 clove garlic, minced (for sauce)
- 1 tbsp olive oil
- Juice of 1 lemon
Directions:
Step 1: Preparation
In a large bowl, add the ground chicken, grated onion (squeeze out any excess liquid if very wet), minced garlic, chopped parsley, cumin, coriander, paprika, and a generous pinch of salt and pepper. Wash your hands and tools, and keep the bowl chilled if you need to pause.
Step 2: Mixing
Gently mix the ingredients until just combined. Do not overwork the meat—over-mixing makes kofta dense. Taste a small raw bit of the mixture is not safe; instead, fry a tiny patty in a pan and taste once cooked to adjust seasoning if needed. Shape the mixture into small sausages or meatballs about 1 to 1.5 inches wide for even cooking.
Step 3: Cooking
Preheat a grill or a heavy stovetop pan over medium heat. Brush the pan or grill with a little oil. Place the koftas on the hot surface and cook for about 8–10 minutes, turning occasionally so they brown on all sides. Cook until the outside is golden and the internal temperature reaches 165°F (74°C). The koftas should smell savory and spiced, with a slightly crisp exterior.
Step 4: Finishing
While the koftas cook or just after, make the garlic yogurt sauce. In a small bowl, mix the plain yogurt, minced garlic (for the sauce), lemon juice, and olive oil. Add a pinch of salt and a grinding of black pepper. Taste and adjust lemon or salt. Serve the koftas hot with the garlic yogurt sauce on the side. Garnish with extra parsley and a drizzle of olive oil if desired.
How to Serve Chicken Kofta With Garlic Yogurt Sauce
Serve over fluffy rice or in warm flatbreads with chopped cucumber, tomato, and pickled onions. Use the sauce as a dip or spread. For a mezze spread, add hummus, olives, and a green salad. Garnish with lemon wedges for a bright squeeze at the table.
How to Store Chicken Kofta With Garlic Yogurt Sauce
- Refrigerator: Keep koftas in an airtight container for up to 3 days. Store the yogurt sauce separately for best texture for up to 3 days.
- Freezer: Freeze cooked koftas in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in a 350°F (175°C) oven for 8–10 minutes or in a skillet over medium heat until warmed through. Avoid microwaving the yogurt sauce—stir cold or let it come to room temp before serving.
Expert Tips for Perfect Chicken Kofta With Garlic Yogurt Sauce
- Keep the mix cold: Chilled meat mixes hold shape better and produce juicier kofta.
- Don’t overwork: Mix gently to keep texture light.
- Test seasoning: Fry a small patty to taste and adjust salt and spices before shaping all koftas.
- Even size: Make uniform shapes so they cook at the same rate.
- Use a thermometer: Cook to 165°F (74°C) for safe, juicy chicken.
- Sauce timing: Make the garlic yogurt sauce shortly before serving so garlic flavor stays bright and yogurt stays smooth.
- Optional binder: If mixture feels too loose, add 1–2 tablespoons breadcrumbs or a small beaten egg to help bind.
Delicious Variations
- Spicy: Add 1/2 tsp cayenne or a chopped green chili to the mix.
- Herby: Swap parsley for cilantro or add mint for a fresher note.
- Mixed meat: Use half ground lamb or beef for richer flavor.
- Oven-baked: Place koftas on a baking sheet and roast at 425°F (220°C) for 12–15 minutes, turning once.
- Smoky: Add smoked paprika and char on a grill for a smoky aroma.
- Sauce twist: Stir in chopped cucumber or a spoon of chopped dill into the yogurt for a tzatziki-style sauce.
Frequently Asked Questions
Q: Can I use ground turkey instead of chicken?
A: Yes. Ground turkey works well and yields a similar texture. Cooking time stays the same; check for 165°F (74°C) internal temperature.
Q: How do I prevent kofta from falling apart on the grill?
A: Chill the shaped koftas for 10–15 minutes before grilling. Make sure the grill or pan is hot and avoid turning too often—allow a crust to form.
Q: Can I make kofta ahead of time?
A: You can shape them and refrigerate for up to 24 hours before cooking. Cooked koftas keep in the fridge for 3 days and freeze up to 3 months.
Q: My mixture is too wet—what can I add to bind it?
A: Add 1–2 tablespoons breadcrumbs or a small beaten egg. Chill for 10 minutes after adding to firm up.
Q: Is it safe to eat the raw mixture when testing seasoning?
A: No. Always cook a small patty fully before tasting. Raw chicken can carry bacteria.
Q: How can I make this dairy-free?
A: Replace the yogurt sauce with a tahini-lemon sauce (tahini, lemon juice, water, garlic, salt) for a creamy, dairy-free alternative.
Q: What side dishes pair best with these koftas?
A: Rice pilaf, tabbouleh, a simple cucumber-tomato salad, grilled vegetables, or soft flatbreads all pair nicely.
Conclusion
These chicken koftas are quick, flavorful, and versatile—crispy at the edges, juicy inside, and brightened by a simple garlicky yogurt sauce. They work for weeknights, parties, or meal prep. If you want another version or inspiration, check this recipe for related ideas: Chicken Kofta Kebabs with Garlicky Yogurt Sauce | Babaganosh. Give the recipe a try—start small, taste as you go, and enjoy the warm spice and cool sauce together.
Print
Chicken Kofta with Garlic Yogurt Sauce
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy
Description
A simple, fragrant chicken kofta that is juicy and spiced, ready in under 30 minutes with a cool, garlicky yogurt sauce.
Ingredients
- 1 lb ground chicken
- 1 small onion, grated
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 cup plain yogurt
- 1 clove garlic, minced (for sauce)
- 1 tbsp olive oil
- Juice of 1 lemon
Instructions
- In a large bowl, add the ground chicken, grated onion, minced garlic, chopped parsley, cumin, coriander, paprika, and a pinch of salt and pepper. Keep the bowl chilled if needed.
- Gently mix the ingredients until just combined, being careful not to overwork the meat. Shape the mixture into small sausages or meatballs about 1 to 1.5 inches wide.
- Preheat a grill or stovetop pan over medium heat. Brush with a little oil and cook the koftas for about 8–10 minutes, turning occasionally until golden and cooked through (internal temperature should reach 165°F).
- While the koftas cook, prepare the garlic yogurt sauce by mixing yogurt, minced garlic, lemon juice, and olive oil in a small bowl. Adjust seasoning with salt and pepper.
- Serve the koftas hot with the garlic yogurt sauce on the side, garnished with extra parsley and a drizzle of olive oil if desired.
Notes
Keep the mix cold to maintain shape and moisture. Test seasoning by cooking a small patty. Make the sauce right before serving for freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 80mg
