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.
