Chicken Kofta with Creamy Garlic Yogurt Sauce is a juicy, flavor-packed Middle Eastern–inspired dish that’s simple enough for weeknights yet impressive for guests. These tender chicken kofta are seasoned with warm spices and paired with a cool, tangy garlic yogurt sauce that balances every bite perfectly.
Why You’ll Love This Recipe
- Juicy, well-seasoned kofta with bold garlic and spice flavor
- Creamy garlic yogurt sauce adds freshness and balance
- Easy to grill or pan-sear
- Naturally halal-friendly and protein-rich
- Perfect for wraps, rice bowls, or mezze platters
Ingredients
For the Chicken Kofta:
- 500 g ground chicken (about 1 lb)
- 1 medium onion, finely chopped (excess moisture squeezed out)
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for grilling or pan-searing)
For the Creamy Garlic Yogurt Sauce:
- 1 cup plain yogurt (whole-milk or Greek)
- 1 garlic clove, minced
- 2 tablespoons fresh lemon juice (divided)
- Salt and pepper to taste
Instructions
- In a bowl, whisk together yogurt, 1 minced garlic clove, 1 tablespoon lemon juice, salt, and pepper. Chill for at least 10 minutes to allow flavors to develop.
- In a large mixing bowl, combine ground chicken, chopped onion (moisture removed), remaining 2 minced garlic cloves, parsley, cumin, coriander, salt, and black pepper. Mix until the mixture becomes slightly sticky but do not overwork.
- Shape the mixture into 10–12 kofta logs or oval patties. Chill for 10 minutes to help them firm up.
- Preheat a grill or grill pan to medium-high heat and lightly oil the grates with olive oil.
- Grill the kofta for 4–5 minutes per side, or until browned and the internal temperature reaches 165°F (74°C).
- For a stovetop option, heat olive oil in a skillet over medium heat and sear the kofta for 4–5 minutes per side until cooked through.
- Stir the remaining 1 tablespoon lemon juice into the yogurt sauce if you prefer extra tanginess.
- Serve the Chicken Kofta with Creamy Garlic Yogurt Sauce spooned underneath or alongside. Garnish with extra parsley and lemon wedges.
Tips & Tricks
- Squeeze excess moisture from onions to prevent soggy kofta.
- Slightly wet your hands when shaping to prevent sticking.
- Chill the kofta before cooking to help them hold shape.
- Don’t press down while grilling to keep them juicy.
- Add a pinch of paprika or chili flakes for gentle heat.
Details
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings (10–12 kofta)
- Category: Main Course
- Method: Grill or Pan-Sear
- Cuisine: Middle Eastern
- Difficulty: Easy
- Dietary Notes: Halal-friendly, high-protein
Notes
- Serve with warm pita bread, flatbread, or over basmati rice.
- Add sliced cucumbers, tomatoes, and red onion for a fresh platter.
- A drizzle of olive oil and sprinkle of sumac elevates presentation.
Nutrition (Approximate per serving)
- Calories: 350 kcal
- Protein: 32 g
- Carbohydrates: 8 g
- Fat: 22 g
FAQ
Can I bake the kofta instead of grilling?
Yes, bake at 400°F (200°C) for 18–20 minutes, flipping halfway through.
How do I keep chicken kofta from drying out?
Avoid overcooking and use ground chicken with some fat for juiciness.
Can I make them ahead of time?
Yes, shape and refrigerate up to 24 hours before cooking.
Can I freeze chicken kofta?
Yes, freeze raw shaped kofta for up to 2 months. Thaw overnight before cooking.
What can I serve with Chicken Kofta with Creamy Garlic Yogurt Sauce?
Rice bowls, wraps, salad plates, roasted vegetables, or mezze platters work beautifully.
Storage
- Refrigerator: Store cooked kofta in an airtight container for up to 3 days.
- Freezer: Freeze cooked or raw kofta for up to 2 months.
- Reheating: Warm gently in a skillet or oven until heated through.
Similar Recipes
Chicken Kofta with Creamy Garlic Yogurt Sauce
Ingredients
For the Chicken Kofta:
- 500 g ground chicken about 1 lb
- 1 medium onion finely chopped (excess moisture squeezed out)
- 2 garlic cloves minced
- 1/4 cup fresh parsley finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil for grilling or pan-searing
For the Creamy Garlic Yogurt Sauce:
- 1 cup plain yogurt whole-milk or Greek
- 1 garlic clove minced
- 2 tablespoons fresh lemon juice divided
- Salt and pepper to taste
Instructions
- In a bowl, whisk together yogurt, 1 minced garlic clove, 1 tablespoon lemon juice, salt, and pepper. Chill for at least 10 minutes to allow flavors to develop.
- In a large mixing bowl, combine ground chicken, chopped onion (moisture removed), remaining 2 minced garlic cloves, parsley, cumin, coriander, salt, and black pepper. Mix until the mixture becomes slightly sticky but do not overwork.
- Shape the mixture into 10–12 kofta logs or oval patties. Chill for 10 minutes to help them firm up.
- Preheat a grill or grill pan to medium-high heat and lightly oil the grates with olive oil.
- Grill the kofta for 4–5 minutes per side, or until browned and the internal temperature reaches 165°F (74°C).
- For a stovetop option, heat olive oil in a skillet over medium heat and sear the kofta for 4–5 minutes per side until cooked through.
- Stir the remaining 1 tablespoon lemon juice into the yogurt sauce if you prefer extra tanginess.
- Serve the Chicken Kofta with Creamy Garlic Yogurt Sauce spooned underneath or alongside. Garnish with extra parsley and lemon wedges.
Notes
- Serve with warm pita bread, flatbread, or over basmati rice.
Conclusion
This Chicken Kofta with Creamy Garlic Yogurt Sauce recipe is packed with flavor, easy to prepare, and incredibly satisfying. With warm spices, juicy texture, and a cooling yogurt sauce, it’s a balanced dish perfect for family dinners or entertaining. Once you try this Chicken Kofta with Creamy Garlic Yogurt Sauce, it will quickly become a favorite in your meal rotation.