This Chicken Kofta with Yogurt Sauce recipe is packed with warm Middle Eastern spices, tender ground chicken, and fresh herbs. Served with a creamy, tangy yogurt sauce and warm pita bread, it’s a satisfying and vibrant meal perfect for weeknights or gatherings. If you’re looking for a protein-rich, halal-friendly dish bursting with flavor, Chicken Kofta with Yogurt Sauce delivers every time.
Why You’ll Love This Recipe
- Juicy, tender kofta packed with spices
- Creamy, refreshing yogurt sauce
- Easy to prepare and cook
- Perfect for wraps, bowls, or platters
- Great for meal prep
Ingredients
Chicken Kofta
- 2 lbs ground chicken
- 1 teaspoon kosher salt
- 3/4 cup pine nuts
- 1 small yellow onion
- 3 cloves garlic
- 1/4 teaspoon cardamom
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon sumac
- 1/4 teaspoon nutmeg
- 1/2 teaspoon paprika
- 3/4 teaspoon cumin
- 1/4 cup fresh parsley, minced
Yogurt Sauce
- 1 cup plain yogurt
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- 1 1/2 teaspoons cumin
- Juice of 1 fresh lemon
- 1/4 teaspoon kosher salt
- 1 teaspoon fresh parsley, minced
For Serving
- Pita bread
- Red onion, thinly sliced
- Tomato wedges
Instructions
Prepare the Kofta Mixture
- Finely chop the onion and garlic.
- In a large bowl, combine ground chicken, salt, pine nuts, onion, garlic, cardamom, cinnamon, cloves, sumac, nutmeg, paprika, cumin, and parsley.
- Mix gently until just combined. Avoid overmixing to keep the kofta tender.
- Shape mixture into oval logs or patties, about 3–4 inches long.
Cook the Kofta
- Heat a large skillet or grill pan over medium heat and lightly oil if needed.
- Cook kofta for 4–5 minutes per side, or until browned and cooked through (internal temperature should reach 165°F).
- Remove and let rest for a few minutes.
Make the Yogurt Sauce
- In a bowl, whisk together yogurt, olive oil, garlic, cumin, lemon juice, salt, and parsley until smooth.
- Taste and adjust seasoning if needed.
Assemble and Serve
- Serve Chicken Kofta with Yogurt Sauce in warm pita bread topped with sliced red onion and tomato wedges.
- Drizzle generously with yogurt sauce before serving.
Tips & Tricks
- Lightly toast pine nuts before mixing for deeper flavor.
- Wet your hands when shaping kofta to prevent sticking.
- Grill outdoors for a smoky flavor.
- Serve over rice or salad for a low-carb option.
- Let the mixture chill 20–30 minutes for easier shaping.
Details
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Pan-seared or Grilled
- Cuisine: Middle Eastern-inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly
Notes
- Fresh parsley is highly recommended for bright flavor.
- Fresh lemon juice enhances the yogurt sauce significantly.
- Cashews or pistachios can substitute for pine nuts if needed.
Nutrition (Approximate Per Serving)
- Calories: 380
- Protein: 34g
- Carbohydrates: 10g
- Fat: 24g
FAQ
Can I substitute another meat for chicken?
Yes, ground turkey or beef works beautifully in this recipe.
Can I use dried parsley instead of fresh?
Fresh parsley is strongly recommended for best flavor.
Can I use bottled lemon juice?
Fresh lemon juice provides a brighter, fresher taste.
Can I bake the kofta instead of pan-frying?
Yes, bake at 400°F for 18–20 minutes or until fully cooked.
Can I freeze Chicken Kofta?
Yes, freeze uncooked or cooked kofta for up to 2 months.
Storage
- Refrigerator: Store in airtight container for up to 4 days.
- Freezer: Freeze up to 2 months.
- Reheating: Warm gently in skillet or oven at 325°F.
Similar Recipes
Chicken Kofta with Yogurt Sauce – Juicy Middle Eastern Flavor
Ingredients
Chicken Kofta
- 2 lbs ground chicken
- 1 teaspoon kosher salt
- 3/4 cup pine nuts
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 1/4 teaspoon cardamom
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon sumac
- 1/4 teaspoon nutmeg
- 1/2 teaspoon paprika
- 3/4 teaspoon cumin
- 1/4 cup fresh parsley minced
Yogurt Sauce
- 1 cup plain yogurt
- 1 tablespoon extra virgin olive oil
- 1 clove garlic minced
- 1 1/2 teaspoons cumin
- Juice of 1 fresh lemon
- 1/4 teaspoon kosher salt
- 1 teaspoon fresh parsley minced
For Serving
- Pita bread
- Red onion thinly sliced
- Tomato wedges
Instructions
Prepare the Kofta Mixture
- In a large mixing bowl, combine ground chicken, salt, pine nuts, onion, garlic, cardamom, cinnamon, cloves, sumac, nutmeg, paprika, cumin, and parsley.
- Mix gently until just combined. Avoid overmixing to keep the kofta tender.
- Shape the mixture into oval logs or patties about 3–4 inches long.
- For best results, refrigerate the shaped kofta for 20–30 minutes to help them firm up.
Cook the Kofta
- Heat a skillet or grill pan over medium heat and lightly oil if necessary.
- Cook kofta for 4–5 minutes per side until browned and fully cooked through (internal temperature 165°F).
- Remove from heat and let rest for a few minutes before serving.
Prepare the Yogurt Sauce
- In a bowl, whisk together yogurt, olive oil, garlic, cumin, lemon juice, salt, and parsley until smooth and creamy.
- Taste and adjust seasoning if needed.
Assemble and Serve
- Warm pita bread.
- Serve Chicken Kofta with Yogurt Sauce inside pita or on a platter topped with red onion and tomato wedges.
- Drizzle generously with yogurt sauce before serving.
Notes
- Ground turkey or beef can substitute for chicken.
Conclusion
This Chicken Kofta with Yogurt Sauce recipe combines bold spices, tender meat, and creamy sauce into one irresistible meal. Whether served in pita, over rice, or alongside fresh salad, it’s a flavorful dish that’s simple enough for weeknights yet impressive enough for guests. Once you try it, it’s sure to become a regular favorite in your kitchen.