SPREAD LOVE

Chicken Kofta With Garlic Yogurt Sauce Recipe — A Must Try

Name: Chicken Kofta With Garlic Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 500 grams (about 1 pound) ground chicken; 1 medium onion, finely grated or minced; 3 cloves garlic, minced (divided for kofta and sauce); 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); 1 cup plain full-fat Greek yogurt; 2 tablespoons fresh lemon juice; 1 tablespoon fresh mint, finely chopped; Fresh mint leaves or chopped parsley (for garnish, optional); A sprinkle of sumac (for garnish, optional); Extra drizzle of olive oil (for garnish, optional)

Warm, herb-scented chicken kofta meets a bright, garlicky yogurt sauce in this simple yet impressive dish that’s perfect for weeknights or entertaining. Ready in under an hour, it balances fragrant spices, fresh herbs, and creamy tang for a family-friendly meal with Middle Eastern flair. If you like dishes that travel well from stovetop to plate, you might also enjoy this garlic chicken pasta recipe for another quick garlic-forward dinner option.

Why Make This Recipe
This recipe stands out because the kofta is light (ground chicken) yet deeply flavorful thanks to aromatics and spices, and the garlic yogurt sauce adds cooling contrast. It’s fast, adaptable, and scales easily for weeknight dinners or casual dinner parties. Finally, the components can be prepared ahead, making assembly and serving relaxed and stress-free.

Step-by-Step Guide to Making Chicken Kofta With Garlic Yogurt Sauce

Overview before you start

Read the entire guide before you begin so you can prep ingredients and timing (chilling the mixture, refrigerating the sauce, and resting cooked kofta are helpful).
Use full-fat Greek yogurt for the creamiest sauce and panko or regular breadcrumbs to bind the kofta without making them dense.
Keep flavors balanced — taste for salt and lemon in the sauce; season the kofta mixture generously before chilling.

Prepare Kofta Mixture Aromatics
Finely grate or mince the medium onion to release juices that keep the kofta moist. Mince one clove of garlic and grate the 1-inch piece of ginger. Finely chop the parsley and cilantro. Using finely processed aromatics means the herbs and aromatics meld into the meat, creating a cohesive texture instead of large chunks that can cause kofta to fall apart.

Tip: If your onion is very wet, squeeze out a little excess moisture with a paper towel to avoid making the mix too loose — but don’t remove it all, since the onions help keep the kofta tender.

Combine Kofta Ingredients
In a large mixing bowl, add the ground chicken followed by the grated onion, minced garlic, grated ginger, chopped parsley, and chopped cilantro. Add the breadcrumbs, the lightly beaten egg, ground cumin, ground coriander, smoked paprika, cayenne (if using), salt, and black pepper. The breadcrumbs and egg act as binders and give the kofta structure while keeping them light.

How to mix: Use clean hands to fold the ingredients together. Aim to combine until evenly distributed but avoid overworking the meat — overmixing can make kofta dense and mealy.

Mix and Chill Kofta Mixture
After mixing, cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. Chilling firms the mixture and allows the flavors to meld; it also makes shaping easier and helps the kofta hold together while cooking.

If you’re short on time, 15 minutes will still help, but 30–60 minutes is ideal. For even better flavor development, you can refrigerate the mixture for up to 24 hours, loosely covered.

Shape the Kofta
Lightly moisten your hands with water or olive oil (this prevents sticking). Take about 2 tablespoons of mixture per kofta and roll gently between your palms to form an oval or cylindrical shape about 2–3 inches long. Alternatively, flatten into small patties if you prefer.

Lay the shaped kofta on a lined baking sheet or plate while you finish shaping the batch. If the mixture is too sticky, refrigerate for another 10–15 minutes and try again.

Cook the Kofta
Heat 2 tablespoons of olive oil in a large nonstick skillet or cast-iron pan over medium-high heat. When the oil shimmers, add the kofta in a single layer but don’t crowd the pan — cook in batches if needed. Sear each side for about 3–5 minutes until golden brown and crisp on the outside. Use an instant-read thermometer to confirm an internal temperature of 165°F (74°C).

After cooking, transfer the kofta to a plate lined with paper towels to drain any excess oil. Let them sit for a couple of minutes before serving so juices redistribute.

Oven or grill option: You can also bake kofta on a lightly oiled sheet at 400°F (200°C) for about 12–16 minutes, turning once, or thread onto skewers and grill over medium heat for 8–12 minutes, rotating until cooked through.

Prepare Garlic Yogurt Sauce
Mince the remaining 2 cloves of garlic very finely so the sauce isn’t sharp or chunky. In a medium bowl, whisk together 1 cup plain full-fat Greek yogurt, the minced garlic, 2 tablespoons fresh lemon juice, and 1 tablespoon finely chopped fresh mint. Season with salt and a pinch of black pepper to taste. Adjust lemon and salt until the sauce is bright and balanced.

Make-ahead note: This sauce benefits from at least 15–20 minutes in the fridge so the garlic mellows and flavors harmonize. It will keep well for 2–3 days refrigerated.

Chill the Sauce
Cover the yogurt sauce and refrigerate for 15–20 minutes. This short chill not only brings the sauce to serving temperature but also allows the garlic to infuse the yogurt.
Assemble and Serve
Place the warm chicken kofta on a serving platter. Spoon a generous amount of garlic yogurt sauce over the kofta or serve it on the side for dipping. Garnish with fresh mint leaves or chopped parsley, a sprinkle of sumac for a lemony tang, and a drizzle of extra virgin olive oil if you like.

Serve immediately with warm pita, basmati rice, couscous, roasted vegetables, or a crisp salad.

Ingredients

500 grams (about 1 pound) ground chicken
1 medium onion, finely grated or minced
3 cloves garlic, minced (divided for kofta and sauce)
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)
1 cup plain full-fat Greek yogurt
2 tablespoons fresh lemon juice
1 tablespoon fresh mint, finely chopped
Fresh mint leaves or chopped parsley (for garnish, optional)
A sprinkle of sumac (for garnish, optional)
Extra drizzle of olive oil (for garnish, optional)

Best Way to Store Chicken Kofta With Garlic Yogurt Sauce

Refrigerate cooked kofta: store in an airtight container for up to 3–4 days at 40°F (4°C) or below.
Freeze cooked kofta: place in a single layer on a baking sheet to flash-freeze, then transfer to a freezer-safe bag or container for up to 2 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Store sauce separately: keep the garlic yogurt sauce in a sealed container for up to 3 days in the refrigerator at 40°F (4°C). Avoid freezing the sauce; thawed yogurt often separates.

How to Present Chicken Kofta With Garlic Yogurt Sauce

Classic platter: Arrange kofta on a large platter, spoon sauce over some and serve the rest on the side. Add wedges of lemon, a scattering of chopped parsley or mint, and warm pita.
Bowl meal: Layer fluffy basmati rice or couscous, add roasted vegetables (zucchini, eggplant, bell peppers), top with kofta, and drizzle the yogurt sauce.
Mezze-style: Serve kofta alongside hummus, tabbouleh, pickled vegetables, and flatbreads for a shareable spread.

Tips to Make Chicken Kofta With Garlic Yogurt Sauce

Keep it moist: Use a mix of grated onion and a little egg/breadcrumbs to bind without drying the meat.
Don’t overmix: Combine ingredients gently to avoid tough kofta.
Temperature check: Use an instant-read thermometer to ensure internal temp reaches 165°F (74°C) for safety and juiciness.
Flavor boost: Let the mixture rest in the fridge for at least 30 minutes to deepen flavors.

Variation (if any)

Swap the protein: For a richer, slightly firmer texture, use ground lamb or a 50/50 mix of lamb and chicken.
Spice adjustments: Omit cayenne for mild flavor, or add 1/2 teaspoon ground allspice or cinnamon for a warm, aromatic variation often found in Middle Eastern kofta.

FAQs

Q: How do I keep kofta from falling apart while cooking?
A: Make sure the mixture is properly chilled and contains enough binder (egg + breadcrumbs). Moistening your hands with water or oil and shaping gently helps, and don’t overcrowd the pan while cooking.

Q: Can I make the kofta mixture ahead of time?
A: Yes — prepare and shape the kofta up to 24 hours ahead and keep them covered in the fridge. You can also freeze shaped kofta (uncooked) for up to 2 months.

Q: What can I serve instead of pita?
A: Serve with rice, flatbreads, warm naan, roasted vegetables, or even tucked into a salad bowl for a lighter option.

Q: Is the sauce safe to make ahead?
A: Yes, make the garlic yogurt sauce up to 3 days in advance and keep it refrigerated. Stir before serving. If the yogurt separates slightly, whisk it smooth again.

Q: Can I bake or grill these instead of pan-frying?
A: Absolutely — bake at 400°F (200°C) for about 12–16 minutes, turning once, or grill on medium heat for 8–12 minutes, rotating to ensure even cooking.

Q: How can I make this lower in carbs?
A: Skip the breadcrumbs or use a small amount of almond flour as a binder and serve with salad greens or cauliflower rice instead of pita or couscous.

Extra notes and troubleshooting

If the mixture feels too wet: add a tablespoon or two more breadcrumbs and chill a bit longer.
If the kofta tastes flat: next time add a pinch more salt, a bit more lemon in the sauce, or an extra handful of chopped herbs. Fresh herbs are a cheap and effective brightener.
If the sauce is too sharp: let it mellow in the fridge for 30 minutes; dairy softens raw garlic. Alternatively, reduce garlic by half.

Pairings and menu ideas

Light and fresh: Serve with a chopped cucumber tomato salad dressed in lemon and olive oil.
Comforting sides: Pair with saffron or turmeric basmati rice and roasted carrots.
Beverage pairing: A vibrant white like Sauvignon Blanc or a light rosé complements the herbs and lemon; for nonalcoholic options, a sparkling water with lemon works beautifully.

Final thoughts
This Chicken Kofta With Garlic Yogurt Sauce is a versatile, flavor-forward dish that feels special without being complicated. The recipe rewards small attentions — proper chilling, fresh herbs, and a quick sauce chill — that elevate a quick ground chicken dish into something memorable for family dinners or casual entertaining.

Conclusion

For another take on kofta with a garlicky yogurt finish, see the detailed kebab version at Babaganosh’s Chicken Kofta Kebabs with Garlicky Yogurt Sauce, and for additional variations and tips, check out Cooking with Carbs’ Chicken Kofta with Yogurt Sauce.