SPREAD LOVE

Chicken Kofta With Garlic Yogurt Sauce Recipe A Must Try

Name: Chicken Kofta With Garlic Yogurt Sauce
Prep time: 30 min
Cook time: 15 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)

A warm, friendly take on a classic Middle Eastern favorite, these chicken kofta are juicy, herb-packed skewers finished with a bright, garlicky yogurt sauce that lifts every bite. Quick to mix and fast to cook, this is a weeknight showstopper that also works beautifully for casual entertaining. If you enjoy cozy, garlicky dinners, you might also like the way this method complements other easy chicken dishes like garlic parmesan chicken pasta.

Why make this recipe
If you’re tired of bland weeknight proteins and want a simple way to add international flavor with minimal fuss, this recipe is perfect because it combines lean ground chicken with bold aromatics and a creamy sauce that you can whip up in minutes. The kofta mixture keeps well for prepping ahead, cooks quickly in a skillet, and the yogurt sauce brings a cooling contrast so each bite feels balanced and satisfying.

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

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)

How to make Chicken Kofta With Garlic Yogurt Sauce

Prepare Kofta Mixture Aromatics
- Finely grate or mince the medium onion to release juices that keep the kofta moist. Mince 1 clove of garlic for the kofta itself and grate the fresh ginger. Finely chop the parsley and cilantro so their oils and freshness distribute evenly through the meat.
Combine Kofta Ingredients
- In a large mixing bowl, add the ground chicken, grated onion, 1 minced garlic clove, grated ginger, chopped parsley, and chopped cilantro. Add the breadcrumbs and the lightly beaten egg — these help bind the mixture and give a light, tender texture. Sprinkle in ground cumin, ground coriander, smoked paprika, cayenne (if using), salt, and black pepper.
Mix and Chill Kofta Mixture
- Using clean hands, gently mix everything until evenly combined. Avoid overworking the meat which can lead to dense, tough kofta. Cover the bowl and chill for at least 30 minutes so the flavors meld and the mixture firms up — this makes shaping much easier.
Shape the Kofta
- After chilling, lightly moisten your palms with water or oil. Take roughly 2 tablespoons of mixture and roll between your palms into an oval or small cylinder about 2–3 inches long; you can also form small patties if you prefer. Place formed kofta on a plate or baking sheet and repeat until all mixture is used.
Cook the Kofta
- Heat 2 tablespoons of olive oil in a large non-stick skillet or cast-iron pan over medium-high heat. When shimmering, add kofta, leaving space between each so they brown properly. Cook for about 3–5 minutes per side, turning gently to get an even golden crust. They should register 165°F (74°C) internal temperature when done. Transfer to a paper towel-lined plate briefly to drain any excess oil.
Prepare Garlic Yogurt Sauce
- Mince the remaining 2 garlic cloves very finely (or press them) and combine with 1 cup Greek yogurt, 2 tablespoons fresh lemon juice, and 1 tablespoon chopped fresh mint in a medium bowl. Season with a pinch of salt and black pepper, then whisk until smooth. Taste and adjust lemon or salt as needed — the sauce should be bright and tangy to cut through the richness of the kofta.
Chill the Sauce
- For the best balance and texture, cover and refrigerate the sauce for 15–20 minutes before serving. This lets the garlic mellow and the flavors marry.
Assemble and Serve
- Arrange warm kofta on a platter or individual plates. Spoon the garlic yogurt sauce over them, or serve the sauce on the side for dipping. Garnish with fresh mint leaves or parsley, a light sprinkle of sumac for a lemony tang, and a final drizzle of good extra virgin olive oil if you like. Serve with warm pita, basmati rice, couscous, or a bright salad.

Notes on technique and timing

Make the kofta mixture ahead: you can prepare and refrigerate the mixture up to 24 hours before shaping. This makes assembly day quick.
To freeze: shape the kofta and freeze them separated on a tray, then transfer to a freezer bag; cook from frozen, adding a few minutes to cooking time.
For even browning: avoid overcrowding the pan — cook in batches if needed so the pan temperature stays steady and you get a good crust.

Best Way to Store Chicken Kofta With Garlic Yogurt Sauce

Refrigerate: Store cooked kofta in an airtight container in the refrigerator for up to 3–4 days. Keep the yogurt sauce in a separate airtight container, chilled at 40°F (4°C) or below, for up to 3 days.
Freeze: For longer storage, freeze cooked kofta (placed on a tray until firm, then transferred to a freezer bag) for up to 2 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Reheating: Reheat kofta gently in a 350°F (175°C) oven for 8–12 minutes or until heated through, or warm briefly in a skillet with a splash of oil. Do not microwave the yogurt sauce; instead, stir and chill it again or make a fresh batch.

Serving Suggestions for Chicken Kofta With Garlic Yogurt Sauce

Classic platter: Serve kofta over a bed of fluffy basmati rice or herbed couscous with the yogurt sauce spooned on top and sides of grilled vegetables (peppers, zucchini, eggplant).
Flatbread sandwiches: Warm pita or flatbreads stuffed with kofta, shredded lettuce, sliced tomatoes, pickles, and generous dollops of garlic yogurt make excellent handheld meals.
Mezze-style spread: Add hummus, tabbouleh, olives, grilled halloumi, and warm flatbreads for a shared mezze board where guests can assemble plates.
Light lunch: Pair two kofta with a crisp green salad, lemon vinaigrette, and a small scoop of sauce for a lighter, balanced meal.

Tips to make Chicken Kofta With Garlic Yogurt Sauce
Q: How do I keep the kofta moist?
A: Don’t overwork the meat; gently combine ingredients to retain tenderness. The grated onion and egg add moisture, and chilling helps the mixture hold together without compacting.

Q: Can I make this without egg?
A: Yes — if you need an egg-free version, increase the breadcrumbs slightly and chill the mixture longer before shaping; you can also use a tablespoon of yogurt to help bind.

Q: What’s the best pan to use?
A: A heavy skillet (cast iron is ideal) gives reliable, even browning. Non-stick works well for ease of turning and cleanup.

Variation (if any)

Chicken Kofta Kebabs: Thread the shaped kofta onto skewers and grill over medium-high heat, turning until charred and cooked through. This adds a smoky flavor and is perfect for outdoor cooking.
Spicy Harissa Twist: Mix 1–2 teaspoons of harissa paste into the kofta mixture for a warm, complex heat, and add a touch of honey to the yogurt sauce to balance the spice.

FAQs
Q: Can I use ground turkey instead of chicken?
A: Yes — ground turkey works as a direct substitute and will give a similar texture and flavor.

Q: Is it okay to make the yogurt sauce in advance?
A: Yes — make the sauce up to 24 hours ahead and refrigerate. The flavor mellows and melds, but if the garlic becomes too pungent, adjust with extra yogurt or lemon.

Q: How do I tell when kofta are fully cooked?
A: Use an instant-read thermometer; the internal temperature should reach 165°F (74°C). They should also be firm to the touch and no longer pink inside.

Q: Can I bake the kofta instead of pan-frying?
A: Absolutely. Place kofta on a baking sheet and bake at 400°F (200°C) for about 15–18 minutes, turning halfway, until golden and cooked through.

Q: What can I serve instead of yogurt to make it dairy-free?
A: Use a dairy-free yogurt alternative (coconut or almond-based) and taste for seasoning; lemon and mint still pair nicely.

Final thoughts on flavor building and presentation
The magic of these kofta is in the balance: warm spices and fresh herbs in the meat, contrasted by the tangy, cool yogurt sauce. Small finishing touches — a scatter of sumac, a drizzle of olive oil, or a sprinkle of chopped mint — elevate the dish visually and in flavor. Make a double batch of the sauce if you love dipping, and don’t be afraid to add a little extra lemon if your yogurt is especially rich.

Conclusion

If you want another take on this pairing, check out Chicken Kofta Kebabs with Garlicky Yogurt Sauce – Babaganosh for grilling ideas and alternative spice mixes. For more home-cook-friendly recipes that use similar techniques and flavor combinations, see Chicken Kofta with Yogurt Sauce – Cooking with Carbs.