Chicken Kofta with Garlic Yogurt Sauce

Chicken Kofta with Garlic Yogurt Sauce is a delightful dish that brings a taste of Middle Eastern cuisine right to your dining table. These flavorful meatballs, spiced with aromatic herbs and served with a creamy garlic sauce, guarantee to tantalize your taste buds. Perfect for a family meal, entertaining guests, or simply satisfying your hunger, this recipe showcases how easy it is to create something truly special with just a few ingredients.

Recipe Information

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 330
• Protein: 28 g
• Carbohydrates: 20 g
• Fat: 18 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 750 mg

Why Make This Chicken Kofta with Garlic Yogurt Sauce

Making Chicken Kofta with Garlic Yogurt Sauce offers a fantastic way to dive into the flavors of Middle Eastern cuisine without leaving your kitchen. The warm spices and fresh herbs in the kofta meld together beautifully, while the creamy garlic yogurt sauce adds a cool and tangy contrast. The best part? It’s versatile! Serve it in a pita, over rice, or alongside fresh veggies, making it a perfect party dish or quick weeknight meal.

How to Make Chicken Kofta with Garlic Yogurt Sauce

Ingredients:

For the chicken kofta:

• 1 lb (450 g) ground chicken (preferably dark meat or a mix of breast and thigh)
• 1 small onion, very finely grated or minced (about 1/3 cup, excess liquid squeezed out)
• 3 cloves garlic, finely minced or grated
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh cilantro, finely chopped (optional but recommended)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika (or regular paprika)
• 1/2 tsp ground turmeric (optional, for color and warmth)
• 1/2 tsp ground black pepper
• 1 tsp salt (or to taste)
• 1/4 tsp ground cinnamon or allspice (for subtle warmth, optional)
• 1/4 – 1/3 cup plain breadcrumbs or panko (just enough to bind; start with 1/4 cup)
• 2 tbsp olive oil (for shaping and brushing)
• Neutral oil or olive oil, for pan-frying or grilling

For the garlic yogurt sauce:

• 1 cup plain Greek yogurt (or thick plain yogurt)
• 2 – 3 cloves garlic, very finely grated or pressed
• 1 – 2 tbsp lemon juice (to taste)
• 1 – 2 tbsp extra-virgin olive oil
• 1 – 2 tbsp cold water (to thin, as needed)
• 1/4 tsp salt (or to taste)
• 1/8 tsp ground black pepper or a pinch of white pepper
• 1 tbsp fresh dill, mint, or parsley, finely chopped (optional but excellent)

For serving (optional but recommended):

• Warm pita bread, flatbread, or rice
• Sliced cucumbers
• Sliced tomatoes
• Thinly sliced red onion
• Fresh herbs (parsley, mint, or cilantro)
• Lemon wedges
• A drizzle of olive oil and a sprinkle of sumac or paprika for garnish

Directions:

Step 1: Preparation

• Finely grate or mince the onion, then squeeze out excess moisture using your hands or a clean kitchen towel; too much liquid will make the kofta mixture loose.
• Finely mince or grate the garlic.
• Finely chop the parsley and cilantro (if using).

Step 2: Mixing

• In a large mixing bowl, add the ground chicken, well-squeezed onion, garlic, parsley, cilantro, cumin, coriander, paprika, turmeric (if using), black pepper, salt, and cinnamon or allspice (if using).
• Sprinkle in 1/4 cup breadcrumbs to start.
• Using your hands or a sturdy spoon, mix until everything is well combined and the mixture feels cohesive and slightly sticky but not too wet. Avoid overworking the meat; mix just until evenly combined.

Step 3: Cooking

• If the mixture feels too wet, add an extra tablespoon or two of breadcrumbs until it holds together when you form a small patty in your hand.
• Lightly oil your hands and shape the mixture into small ovals, meatballs, or patties, depending on your preference.
• You can pan-fry, bake, or grill the kofta. For pan-frying, heat 1–2 tbsp oil in a skillet over medium-high heat and cook the kofta for about 3–4 minutes per side until browned and cooked through. For baking, preheat the oven to 400°F (200°C) and bake for 15–20 minutes.

Step 4: Finishing

• To make the garlic yogurt sauce, whisk together Greek yogurt, grated garlic, lemon juice, olive oil, salt, and pepper in a bowl. Adjust consistency with cold water as needed.
• Once the kofta is cooked, let it rest for a few minutes before assembling. Serve on a plate, drizzled with garlic yogurt sauce, and garnished with fresh herbs and lemon wedges.

How to Serve Chicken Kofta with Garlic Yogurt Sauce

Serving Chicken Kofta with Garlic Yogurt Sauce is versatile and enjoyable! You can lay the kofta in pita bread with a drizzle of the sauce, or serve it on a platter with rice and fresh vegetables on the side. Allowing your diners to build their plates encourages a fun, interactive meal.

How to Store Chicken Kofta with Garlic Yogurt Sauce

Leftover kofta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. The garlic yogurt sauce also keeps well; store it in the fridge for up to a week. For longer storage, freeze the cooked kofta for up to 2 months. Just make sure they are cooled and securely wrapped.

Expert Tips for Perfect Chicken Kofta with Garlic Yogurt Sauce

• Ensure the ground chicken is not too lean; a mix of dark and light meat keeps the kofta juicy.
• Don’t skip chilling the mixture; it helps with the texture and makes shaping easier.
• Experiment with spices! Adding a pinch of chili spice can give a delightful kick.
• If grilling, ensure your grill is well-oiled to prevent sticking.
• Serve the kofta with a variety of sides to make the meal dynamic and colorful.

Delicious Variations

• Swap ground chicken for ground beef or lamb for a different flavor profile.
• Add grated vegetables (like zucchini or carrots) to the mixture for added nutrition and moisture.
• If you’re looking for a gluten-free option, use crushed gluten-free crackers instead of breadcrumbs.

Frequently Asked Questions

• Can I use ground turkey instead of chicken?
  Yes, ground turkey can be used, but ensure it has a bit of fat for flavor and moisture.

• What can I substitute for the yogurt in the sauce?
  You can use sour cream or a dairy-free yogurt alternative if you prefer.

• How do I know when the kofta is fully cooked?
  The internal temperature should reach 165°F (74°C) when fully cooked.

• Can I shape kofta ahead of time?
  Absolutely! You can shape the kofta and store them in the fridge for up to 4 hours before cooking.

• Is it necessary to include cilantro?
  It’s optional and can be omitted if you prefer. Parsley alone adds plenty of flavor!

Conclusion

Chicken Kofta with Garlic Yogurt Sauce is a marvelous dish that’s not only easy to make but also full of flavor and perfect for any occasion. With simple ingredients, you can create a stunning meal that your family and friends will adore. Don’t hesitate to try it out – your taste buds will thank you! Enjoy the vibrant spices and the creamy sauce that brings it all together! Happy cooking!

Chicken Kofta with Garlic Yogurt Sauce

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• Author: lydia
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A delightful Middle Eastern dish featuring flavorful chicken kofta meatballs served with a creamy garlic yogurt sauce.

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Ingredients

Scale 1x2x3x

• 1 lb (450 g) ground chicken
• 1 small onion, very finely grated or minced (about 1/3 cup, excess liquid squeezed out)
• 3 cloves garlic, finely minced or grated
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh cilantro, finely chopped (optional)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp ground turmeric (optional)
• 1/2 tsp ground black pepper
• 1 tsp salt (or to taste)
• 1/4 tsp ground cinnamon or allspice (optional)
• 1/4 – 1/3 cup plain breadcrumbs or panko
• 2 tbsp olive oil (for shaping and brushing)
• Neutral oil or olive oil, for pan-frying or grilling
• 1 cup plain Greek yogurt
• 2 – 3 cloves garlic, finely grated or pressed
• 1 – 2 tbsp lemon juice (to taste)
• 1 – 2 tbsp extra-virgin olive oil
• 1 – 2 tbsp cold water (to thin, as needed)
• 1/4 tsp salt (or to taste)
• 1/8 tsp ground black pepper
• 1 tbsp fresh dill, mint, or parsley (optional)
• Warm pita bread, flatbread, or rice (for serving)
• Sliced cucumbers (for serving)
• Sliced tomatoes (for serving)
• Thinly sliced red onion (for serving)
• Fresh herbs (for serving)
• Lemon wedges (for serving)
• A drizzle of olive oil and a sprinkle of sumac or paprika for garnish (optional)

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Instructions

1. Finely grate or mince the onion, then squeeze out excess moisture; do the same for the garlic and chop the herbs.
2. In a large bowl, combine ground chicken, onion, garlic, herbs, spices, salt, and breadcrumbs. Mix until well combined and slightly sticky.
3. Shape the mixture into small meatballs or patties. To cook, pan-fry in oil over medium-high heat or bake in an oven preheated to 400°F (200°C) for 15–20 minutes.
4. For the garlic yogurt sauce, whisk together yogurt, garlic, lemon juice, olive oil, salt, and pepper, adjusting consistency with cold water.
5. Serve the cooked kofta drizzled with the sauce and garnished with fresh herbs and lemon wedges.

Notes

For the best texture, use chicken with a mix of dark and light meat and chill the mixture before shaping. Experiment with spices to add your desired flavor profile.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Grilling, Baking, Pan-Frying
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 1 serving
• Calories: 330
• Sugar: 1g
• Sodium: 750mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 28g
• Cholesterol: 75mg