Chicken Kofta with Garlic Yogurt Sauce Recipe
Delicious and flavorful Chicken Kofta with a creamy and tangy Garlic Yogurt Sauce. Ground chicken blended with aromatic spices, fresh herbs, and onion is shaped into tender koftas and pan-fried to golden perfection. Served with a refreshing yogurt sauce infused with garlic, lemon, and mint, this dish is perfect as a main course with pita, rice, or salad.
- Prep Time: 20 Minutes
- Cook Time: 25 Minutes
- Total Time: 45 Minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
Chicken Kofta
- 500 grams (about 1 pound) ground chicken
- 1 medium onion, finely grated or minced
- 1 clove garlic, minced (for kofta)
- 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)
Garlic Yogurt Sauce
- 1 cup plain full-fat Greek yogurt
- 2 cloves garlic, minced (for sauce)
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh mint, finely chopped
- Salt and a pinch of black pepper to taste
Garnish (optional)
- Fresh mint leaves or chopped parsley
- A sprinkle of sumac
- Extra drizzle of olive oil
Instructions
- Prepare the ingredients: 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.
- Mix the kofta ingredients: In a large mixing bowl, combine the ground chicken, grated onion, 1 minced garlic clove, grated ginger, chopped parsley, and chopped cilantro. Add breadcrumbs, lightly beaten egg, cumin, coriander, smoked paprika, and optional cayenne pepper. Season generously with salt and black pepper.
- Combine and chill: Gently mix all kofta ingredients with clean hands until well combined, avoiding overmixing. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld and the mixture firm up for easier shaping.
- Shape the koftas: Moisten hands with water or olive oil. Take about 2 tablespoons of mixture and roll between your palms into oval or cylindrical shapes about 2-3 inches long. Alternatively, shape as small patties. Place them on a prepared plate or baking sheet.
- Cook the koftas: Heat olive oil in a large non-stick skillet or cast-iron pan over medium-high heat. Cook the koftas in batches for 3-5 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Drain cooked koftas on paper towels.
- Prepare garlic yogurt sauce: Mince remaining 2 cloves garlic finely. In a medium bowl, combine Greek yogurt, minced garlic, lemon juice, chopped mint, salt, and pepper. Whisk until smooth.
- Chill the sauce: Cover and refrigerate the garlic yogurt sauce for at least 15-20 minutes to blend flavors and chill.
- Serve: Arrange warm koftas on a platter or individual plates. Spoon garlic yogurt sauce over them. Garnish with fresh mint or parsley, a sprinkle of sumac, and an optional drizzle of olive oil. Serve immediately with warm pita bread, basmati rice, couscous, or a fresh salad.
Notes
- Chilling the kofta mixture helps it hold together better during cooking.
- Use full-fat Greek yogurt for a rich and creamy sauce.
- Adjust cayenne pepper based on your heat preference.
- Cooking koftas in a cast-iron skillet can give a better sear.
- Sumac adds a lovely tangy flavor as a garnish but can be omitted if unavailable.
- Ensure the chicken is cooked thoroughly for safety; use a meat thermometer to check.
