Name: Chicken Kofta with Garlic Yogurt Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 500 grams ground chicken; 1 medium onion, finely grated or minced; 3 cloves garlic, minced; 1 inch fresh ginger, grated; 1/4 cup fresh parsley, finely chopped; 1/2 cup fresh cilantro, finely chopped; 1/2 cup plain breadcrumbs; 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); 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)

Jump to Recipe·Print Recipe

SPREAD LOVE

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh Same. Meet chicken kofta with garlic yogurt sauce a cozy, slightly fancy snack that pretends it is complicated but really just wants a quick pan and a cheering audience. This recipe plays nice with weeknight chaos and weekend guests alike. Need a partner in crime for grilled chicken vibes Try this chimichurri grilled chicken bowl idea for inspiration FYI you will look cooler than you feel

Why This Recipe is Awesome

It comes together fast so you do not need to cancel plans to cook.
It tastes like you spent hours marinating and fretting but you did not. Score.
It is forgiving and almost idiot proof I did not even mess it up the first time.
The garlic yogurt sauce cuts through the spices and makes everything addictive.
You can serve it in pita rice couscous or just eat it straight off the platter like a civilized savage

Ingredients You’ll Need

500 grams ground chicken
1 medium onion finely grated or minced because texture matters but lazy works too
3 cloves garlic minced not optional unless you hate joy
1 inch fresh ginger grated for a little zing
1/4 cup fresh parsley finely chopped fresh herb power move
1/2 cup fresh cilantro finely chopped if cilantro scares you use more parsley but I judge lightly
1/2 cup plain breadcrumbs holds the kofta together like a gentle hug
1 large egg lightly beaten the glue of champions
1 teaspoon ground cumin earthy warmth
1 teaspoon ground coriander bright and citrusy undertones
1/2 teaspoon smoked paprika a smoky whisper not a shout
1/4 teaspoon cayenne pepper optional unless you like a little drama
1 teaspoon salt or to taste taste as you go
1/2 teaspoon black pepper or to taste fresh is best
2 tablespoons olive oil for cooking kofta because nonstick is cheating sometimes
1 cup plain full fat Greek yogurt creamy and proud
2 tablespoons fresh lemon juice brightens everything up
1 tablespoon fresh mint finely chopped fresh mint = freshness meter
Fresh mint leaves or chopped parsley for garnish optional but classy
A sprinkle of sumac for garnish optional tangy and pretty
Extra drizzle of olive oil for garnish optional because why not

Step-by-Step Instructions

Finely grate or mince the medium onion. Mince 1 clove of garlic for the kofta mixture. Grate the 1 inch piece of fresh ginger. Finely chop 1/4 cup fresh parsley and 1/2 cup fresh cilantro.
In a large mixing bowl combine the ground chicken grated onion minced garlic grated ginger chopped parsley and chopped cilantro. Add breadcrumbs egg ground cumin ground coriander smoked paprika and cayenne pepper if using. Season with salt and black pepper.
Mix all kofta ingredients until well combined. Cover the bowl and refrigerate for at least 30 minutes.
Moisten hands and roll mixture into oval or cylindrical shapes 2 to 3 inches long.
Heat olive oil in a pan over medium high heat cook the kofta for about 3 to 5 minutes on each side until golden brown and cooked through internal temperature should reach 165°F or 74°C and drain on paper towels.
For the sauce mince the remaining garlic. In a bowl combine yogurt minced garlic lemon juice and mint. Season with salt and black pepper and whisk until smooth. Refrigerate for 15 to 20 minutes.
Serve kofta warm with garlic yogurt sauce on top. Garnish with mint leaves sumac and olive oil if desired. Serve with pita bread rice couscous or salad.

Common Mistakes to Avoid

Thinking you can skip chilling the mixture. Chill it and your koftas will hold their shape instead of melting into sad meat blobs.
Overworking the meat like you are making play dough. Mix until combined then stop. Overmixing yields dense kofta.
Skimping on salt. Salt is not the enemy it is the mood setter. Season as you go.
Cooking on too high heat to rush things. You will brown the outside and leave the inside raw. Medium high heat is your friend.
Forgetting to rest the yogurt sauce in the fridge. It calms down and becomes more flavorful once it chills a bit

Alternatives & Substitutions

No ground chicken Try ground turkey or a mix of beef and lamb for a richer flavor. Both work well and change the personality slightly. IMO the lamb version feels more party ready.
No breadcrumbs Use crushed crackers panko or even a spoon of flour in a pinch. If you need gluten free use gluten free breadcrumbs.
No fresh herbs Try dried but halve the amount since dried herbs pack more punch. Fresh is fresher but dried is emergency friendly.
Dairy free for the sauce Use coconut yogurt or a cashew based yogurt for a similar tang without dairy. Texture differs but vibe remains.
No mint Swap in dill or extra parsley if mint behaves badly in your fridge. Mint gives that bright lift though so try not to skip it entirely

FAQ

Q What if I do not have fresh ginger Do I really need it
A Do you need it Absolutely not but it brings a warm punch that balances the herbs If you must use powdered ginger use about one quarter teaspoon

Q Can I bake these instead of pan frying
A Sure bake them at 200°C about 18 to 22 minutes flipping halfway through You will miss the pan sear but you gain hands off time

Q Can I make the kofta ahead of time and freeze them
A Yes freeze them on a tray until firm then transfer to a bag Freeze for up to 3 months Reheat in the oven for best texture

Q How spicy will these be if I add cayenne
A Mild to medium unless you start adding more than the recipe suggests Add slowly taste as you go

Q Can I use leaner yogurt for the sauce
A You can but full fat yogurt makes the sauce silkier If you go low fat add a splash of olive oil to boost mouthfeel

Q Any tips for grilling instead of pan frying
A Oil the grill grates and skewer the kofta for grill stability Use medium heat and watch for flare ups Turn gently to avoid falling apart

Q Can kids eat this Will they like it
A Probably yes if you keep the cayenne out and maybe sneak an extra garlic clove in they will call it a win especially with pita and dips

Final Thoughts

Look at you mastering kofta like a boss You made juicy spiced meat and a bright cooling sauce and you did not burn anything down That counts for something Cook this for friends or just for your own glorious leftovers The recipe scales up easily and plays well with sides so your dinner plan is basically solved

Pro tip keep your hands slightly wet when shaping the kofta to stop the mixture sticking to you Also taste the seasoning before shaping If you want to check seasoning cook a tiny patty and taste it Adjust salt and spices accordingly

Now go impress someone or yourself with your new culinary skills You earned it and the applause optional but encouraged

Conclusion

If you want more ideas or different takes check out this flavorful version of Chicken Kofta Kebabs with Garlicky Yogurt Sauce from Chicken Kofta Kebabs with Garlicky Yogurt Sauce and another helpful guide at Chicken Kofta with Yogurt Sauce for extra inspiration and serving suggestions