The Heart of Flavorful Chicken Kofta with Garlic Yogurt Sauce Recipe
I love cooking recipes that feel like a warm hug on a plate. This Flavorful Chicken Kofta with Garlic Yogurt Sauce Recipe does exactly that — it brings together juicy, spiced chicken bites with a silky, tangy yogurt sauce that cuts through the richness. You’ll notice how the fragrant herbs mingle with bright lemon and fresh mint, creating a vibrant dish that never feels heavy.
There’s something truly satisfying about shaping your own kofta: the gentle roll of the mixture between your palms, the way the spices perfume the air as they cook, and the final crisp-edged, golden crust. Whether it’s a cozy weeknight or a casual weekend gathering, this recipe is one I keep coming back to because it’s forgiving, customizable, and delicious from the very first bite.
You’re about to discover step-by-step how to master this dish with confidence — let’s dive in and enjoy the process as much as the results.
Why This Recipe Shines
- Flavor balance: Cozy, bright, and layered — never flat.
- Beginner tested: Clear steps with real-life timing cues.
- Customize-friendly: Works with pantry swaps and add-ins.
- Make ahead approved: Holds texture and flavor beautifully.
Ingredient Breakdown
- Ground chicken: The tender base for kofta; swap with turkey or lamb for a different bite.
- Onion, garlic, and ginger: The aromatic trio that infuses warmth and depth; fresh is best, but powdered versions can work in a pinch.
- Fresh parsley and cilantro: Bright herbs that lighten and freshen; use a mix or double one based on preference.
- Breadcrumbs: Binder that holds kofta together; Panko adds extra crunch, or use crushed crackers as an alternative.
- Spices (cumin, coriander, paprika, cayenne): Earthy and smoky foundation; adjust cayenne to control heat.
- Egg: Helps bind ingredients; flax egg works for egg-free needs.
- Olive oil: For cooking, adds richness and helps develop a crisp crust.
- Greek yogurt: Creamy, tangy base for the sauce; swap with labneh or sour cream for variation.
- Lemon juice and mint: Bright, refreshing notes in the sauce; lime or dill can be interesting substitutes.
- Sumac (optional): A tart, cranberry-like sprinkle perfect for garnish and extra zing.
Before You Begin
Start by gathering and prepping all your ingredients: grate, mince, and chop as listed. This mise en place sets you up for smooth cooking. Make sure your mixing bowl is large enough to handle the ingredients comfortably. Set your stove to medium-high heat for cooking the kofta once shaped, and have your toppings ready for assembly. The kofta mixture benefits from 30 minutes in the fridge before cooking, so plan ahead.
What You’ll Need
Essential tools to make Flavorful Chicken Kofta with Garlic Yogurt Sauce Recipe easy and enjoyable — plus optional upgrades if you love efficiency.
How to Make Flavorful Chicken Kofta with Garlic Yogurt Sauce Recipe
- Prep aromatics: Finely grate or mince the onion, garlic (reserve 2 cloves for sauce), and ginger. Chop parsley and cilantro until vibrantly green and fragrant.
- Mix the kofta: In a large bowl, combine ground chicken, onion, 1 clove garlic, ginger, herbs, breadcrumbs, and egg. Add spices and season with salt and pepper. Gently mix — you want everything coated, but not mushy.
- Chill: Cover and refrigerate the mixture for at least 30 minutes. This firms it up, making it easier to shape and enhancing flavor melding.
- Shape your kofta: Lightly wet your hands to prevent sticking. Take 2 tablespoons of mixture and roll into small ovals or cylinders. You’ll get a satisfying, slightly firm texture that holds well when cooked.
- Cook until golden: Heat olive oil in a skillet over medium-high. Place koftas snugly but not crowded. Cook 3-5 minutes per side, watching for a gorgeous golden crust and an internal temp of 165°F (74°C). Remove and drain on paper towels.
Pro-Level Pointers
When gently mixing, use your hands to feel the texture — the mixture should hold together but feel loose, not dense. To keep kofta juicy, avoid overcooking; a quick sear over medium-high heat seals in moisture. Rest the cooked kofta briefly before saucing to let juices redistribute.
- Prepare the garlic yogurt sauce: Finely mince the remaining garlic cloves until almost paste-like. Whisk together Greek yogurt, garlic, lemon juice, chopped mint, salt, and a pinch of black pepper until smooth and creamy.
- Chill the sauce: Let the sauce sit covered in the fridge for 15-20 minutes. This resting step melds the pungent garlic with the yogurt, mellowing its bite and lifting the mint’s aroma.
- Serve warmly and elegantly: Arrange kofta on plates or a serving dish. Spoon the luscious garlic yogurt sauce generously over or alongside. Garnish with fresh mint leaves or parsley, a sprinkle of sumac for slight tartness, and a drizzle of olive oil for shine and richness.
Creative Variations for Flavorful Chicken Kofta with Garlic Yogurt Sauce Recipe
- Spice it up: Add chopped green chilies or swap cayenne for harissa paste in the mixture.
- Herb swap: Try dill instead of mint in the yogurt sauce for an herby twist.
- Make it Mediterranean: Serve with a side of roasted veggies and warm flatbreads.
- Vegetarian version: Substitute ground chicken with cooked mashed chickpeas or lentils plus extra binding agents.
- Presentation idea: Thread kofta onto skewers for a kebab-style appetizer at your next party.
- Nutty touch: Add finely chopped toasted pine nuts or walnuts into the kofta mix for extra crunch.
Storage, Freezing & Reheating
- Refrigerate: Store cooked kofta and sauce separately in airtight containers for up to 3 days. Kofta may firm slightly but stays flavorful.
- Freeze: Shape kofta but don’t cook, then freeze on a tray before transferring to a bag. Cook from frozen, adding a minute or two per side. Freeze sauce separately in small jars for up to 1 month.
- Reheat: Warm kofta gently in a skillet or oven to avoid drying. Sauce is best served chilled or at room temp.
Flavorful Chicken Kofta with Garlic Yogurt Sauce Recipe FAQs
- Can I make kofta ahead of time? Absolutely! Mix and shape them, then refrigerate for up to 24 hours before cooking. The flavors deepen and shaping is easier when chilled.
- What if I don’t have fresh herbs? You can use dried, but reduce the amount by about half, since dried herbs are more concentrated.
- How do I know when kofta is fully cooked? The internal temperature should reach 165°F (74°C). They’ll feel firm but still juicy when pressed gently.
- Is it okay to use low-fat yogurt? Yes, but full-fat Greek yogurt makes the creamiest, most luxurious sauce.
- Can I bake the kofta instead of frying? You can! Bake them at 400°F (200°C) for 20-25 minutes, turning halfway, until golden and cooked through.
Flavorful Chicken Kofta with Garlic Yogurt Sauce Recipe
Chicken Kofta with Garlic Yogurt Sauce is a flavorful Middle Eastern-inspired dish featuring spiced ground chicken patties cooked to golden perfection and served with a cool, creamy garlic yogurt sauce. The combination of fresh herbs, aromatic spices, and a tangy sauce makes this recipe a perfect appetizer or main course that pairs beautifully with warm 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
Ingredients
Kofta Mixture
- 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 to taste
- A pinch of black pepper
- Fresh mint leaves or chopped parsley (for garnish, optional)
- A sprinkle of sumac (for garnish, optional)
- Extra drizzle of olive oil (for garnish, optional)
Instructions
- Prepare 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 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, beaten egg, ground cumin, ground coriander, smoked paprika, and cayenne pepper (if using). Season with salt and black pepper.
- Combine and Chill: Gently mix all the kofta ingredients until just combined, being careful not to overmix. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld and mixture firm up for easier shaping.
- Shape Kofta: After chilling, lightly moisten hands with water or olive oil. Take about 2 tablespoons of mixture and roll between palms to form oval or cylindrical shapes roughly 2-3 inches long. Place shaped kofta on prepared plate or baking sheet.
- Cook Kofta: Heat olive oil in a large non-stick skillet or cast-iron pan over medium-high heat. Add kofta in batches to avoid overcrowding. Cook for 3-5 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Drain on paper towels.
- Prepare Garlic Yogurt Sauce: Mince the remaining 2 cloves of garlic finely. In a medium bowl, combine Greek yogurt, minced garlic, fresh lemon juice, and chopped mint. Season with salt and black pepper. Whisk until smooth.
- Chill Sauce: Cover the garlic yogurt sauce and refrigerate for at least 15-20 minutes to develop flavors and chill.
- Serve: Arrange warm kofta on a platter or plates. Spoon garlic yogurt sauce generously over the kofta. Garnish with fresh mint leaves or parsley, a sprinkle of sumac, and an extra drizzle of olive oil if desired. Serve immediately with pita bread, basmati rice, couscous, or a fresh salad.
Notes
- For firmer kofta, ensure the mixture chills well before shaping.
- Adjust cayenne pepper according to your spice preference or omit for milder flavor.
- You can substitute fresh herbs with dried if needed, but fresh yields better flavor.
- Use full-fat Greek yogurt for creaminess; low-fat versions will change the sauce texture.
- If gluten-free is needed, replace breadcrumbs with gluten-free alternatives or omit.
- Cook kofta in batches to prevent steaming and achieve a crispy exterior.
- Internal temperature of chicken kofta should reach 165°F (74°C) for safe consumption.
