If you’re craving a dish that’s packed with flavorful spices yet stays wonderfully juicy and tender, you’ll love this Juicy Chicken Kofta with Garlic Yogurt Recipe. It’s perfect for any night when you want something a little special but still totally doable in your own kitchen. The blend of aromatic herbs and spices in the kofta pairs perfectly with a cool, garlicky yogurt sauce that’s simple to whip up—making it a crowd-pleaser time after time.
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Why You’ll Love This Juicy Chicken Kofta with Garlic Yogurt Recipe
This recipe nails the balance between vibrant spice and juicy texture that can sometimes be tricky with chicken. I love how it stays moist without being greasy, and the garlic yogurt adds that cooling, tangy finish you’ll want every time.
- Texture you want: Tender, juicy koftas that don’t dry out when grilled or pan-fried.
- Flavor that pops: Bold spices like cumin and coriander marry beautifully with fresh parsley and garlic.
- Everyday ingredients: Simple pantry staples make this easy and accessible.
- Works for any night: Weeknight dinner or casual entertaining—it’s always a hit.
Ingredient Spotlight
Picking the right ingredients can make or break your Juicy Chicken Kofta with Garlic Yogurt Recipe. The ground chicken needs just enough fat to keep things moist, and I always recommend fresh herbs and spices rather than pre-ground blends to get that vibrant aroma.
- Ground Chicken: Choose 80-85% lean for moisture without excess fat.
- Fresh Parsley: Adds brightness; cilantro works but changes the flavor a bit.
- Plain Yogurt: Greek yogurt works well for thickness, or try coconut yogurt for dairy-free.
Seasonality & Sourcing
Look for ground chicken at your local butcher or grocery store—fresh is always best for juiciness. In spring and summer, fresh parsley is plentiful and vibrant, but you can use frozen in winter without losing too much flavor. When it comes to yogurt, fresh lemon juice makes all the difference, so choose lemons that feel heavy and fragrant for the sauce. If you’re on a budget, buy larger packs of plain yogurt and use leftovers in smoothies or dressings.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by finely chopping your onion and mincing garlic—small pieces help everything blend smoothly in the kofta. Mix the ground chicken with the onions, garlic, parsley, spices, salt, and pepper until evenly combined but don’t overmix or the meat will get dense. Preheat your grill or pan to medium-high heat so you get a lovely sear without crowding the pan. One common mistake is rushing here—if your cooking surface isn’t hot enough, you’ll end up steaming instead of searing.
Step 2 — Cook & Build Flavor
Shape your kofta onto skewers or into small patties, and cook them for about 4-5 minutes per side. You’re looking for a deep, toasty golden color and an internal temperature of 165°F (74°C). If you don’t have a thermometer, the kofta should feel firm but not rock hard when gently pressed. Slightly undercooked? Don't worry—just give them a minute longer covered. Overcooked? Add a drizzle of olive oil or a pat of butter to bring back some moisture.
Step 3 — Finish & Rest
Once cooked, let your koftas rest for about 5 minutes off the heat. This step lets the juices redistribute, keeping each bite juicy and tender. While they rest, whip together your garlic yogurt sauce—mix yogurt, lemon juice, and extra minced garlic if you like. The cool, tangy sauce contrasts beautifully with the warm spices, and resting the koftas ensures the flavors marry perfectly without drying out.
Troubleshooting Juicy Chicken Kofta with Garlic Yogurt Recipe
If your kofta turns out too dry, try adding a spoonful of plain yogurt or breadcrumbs to the mix for added moisture next time. Bland koftas usually need more salt or freshly ground spices—taste your mixture before cooking a test patty. If the texture feels soggy, check for excess moisture in your onion and parsley; squeezing them lightly before mixing can help keep the mixture firm.
Pro Tips
I’ve found that controlling the heat during cooking is crucial to keep those koftas juicy and beautifully caramelized. Trust me, it’s worth using a good instant-read thermometer here. Also, don’t rush to flip them—give them time to develop a nice crust. Making this ahead? The kofta mixture actually tastes better after resting overnight, so prep it in advance if you can.
- Heat control: Cook on medium-high to get a crispy outside without drying inside.
- Timing window: Rest koftas 5 minutes before serving for max juiciness.
- Make-ahead move: Shape koftas and refrigerate overnight for deeper flavors.
- Avoid this pitfall: Don’t overmix meat or koftas get tough.
Variations & Substitutions
If you want to change things up, try swapping ground chicken with turkey or lamb for a richer flavor. For a dairy-free garlic yogurt sauce, coconut yogurt with a touch of lemon juice gives that same tangy cooling effect. You can also add finely chopped mint or green chili in the kofta mix for an extra burst of freshness or heat. Keeping it gluten-free? Skip breadcrumbs or find almond flour as a binder.
Great Debates
One common debate around koftas is whether to cook them with butter or olive oil. Olive oil keeps things lighter and brings a fruity note, which I prefer, but butter lends a rich, indulgent flavor and helps with browning. I like blending both sometimes! Also, some folks prefer grilling for smokiness, while pan-frying is great for a quick fix—it really depends on your mood and setup.
Make-Ahead, Storage & Freezing
You can prepare the kofta mixture up to 24 hours ahead—just cover and refrigerate. Cooked koftas keep well for 3-4 days in an airtight container in the fridge. For freezing, place raw shaped koftas on a tray, freeze until solid, then transfer to a freezer bag; they last up to 3 months this way. Thaw overnight in the fridge before cooking. The garlic yogurt sauce is best made fresh but will keep in the fridge for 1-2 days.
Yield & Conversions
This Juicy Chicken Kofta with Garlic Yogurt Recipe makes enough for about 4 servings, roughly 12 koftas depending on size. To scale up or down, simply adjust ground chicken and yogurt quantities proportionally. For metric conversion, 1 pound equals approximately 450 grams, and ¼ cup parsley is about 15 grams. It’s an easy recipe to double for entertaining or halve for a smaller household with no stress.
Serving Ideas & Pairings
Serve your koftas alongside warm pita bread or fluffy basmati rice to soak up every bit of that garlicky yogurt sauce. A crisp salad with cucumbers, tomatoes, and a squeeze of lemon balances the richness nicely. I also love roasted vegetables or grilled eggplant for a hearty side. If you want to get fancy, add a drizzle of chili oil or sprinkle with toasted pine nuts for texture.
FAQs
Absolutely! Ground turkey is a great leaner substitute and works perfectly. Just be sure not to overcook it, as turkey can dry out quicker than chicken.
Make sure your mixture is well chilled before shaping, and don’t over-handle the meat. Using skewers also helps keep them together. Cooking over medium-high heat with a gentle touch when flipping is key.
While fresh is best, you can make it 1-2 days in advance and store it covered in the fridge. Just stir before serving and add a little lemon juice if the flavor dulls.
Use an instant-read thermometer; the internal temperature should reach 165°F (74°C). If you don’t have one, pressing gently for firmness and cutting open a kofta to check for no pink center can help.
Notes, Tools & Special Equipment
A sharp chef’s knife makes prepping onions and parsley a breeze. I recommend an instant-read meat thermometer for checking doneness precisely. If cooking on a stovetop, use a heavy-bottomed non-stick or cast iron skillet for even heat distribution. For grilling, skewers are essential—metal ones hold up better and are reusable. A medium mixing bowl and a sturdy spoon or your hands for combining ingredients round out the essentials.
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Juicy Chicken Kofta with Garlic Yogurt Recipe
This recipe for Juicy Chicken Kofta with Garlic Yogurt offers a flavorful and aromatic Middle Eastern-inspired dish featuring seasoned ground chicken formed into koftas, grilled to perfection, and served with a tangy garlic yogurt sauce. Perfect for a delicious main course that combines juicy meatballs with a creamy, zesty dip.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
- Diet: Low Fat
Ingredients
For the Kofta
- 1 pound Ground Chicken
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- ¼ cup Fresh Parsley
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- Salt, to taste
- Black Pepper, to taste
- 2 tablespoons Olive Oil
For the Garlic Yogurt Sauce
- 1 cup Plain Yogurt
- 2 tablespoons Lemon Juice
- 2 cloves Garlic, minced
- Salt, to taste
Instructions
- Prepare the Kofta Mixture: In a large mixing bowl, combine ground chicken, finely chopped onion, minced garlic, fresh parsley, ground cumin, ground coriander, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form the Koftas: Shape the mixture into small oval or round meatballs, about 1.5 inches in diameter, ensuring they hold together firmly.
- Heat the Grill Pan: Preheat a grill pan or skillet over medium-high heat and add olive oil to coat the surface evenly.
- Cook the Koftas: Place the koftas on the hot grill pan and cook for about 5-6 minutes on each side, turning carefully to brown all sides evenly and ensure they are cooked through and juicy inside.
- Prepare the Garlic Yogurt Sauce: In a small bowl, mix plain yogurt with lemon juice, minced garlic, and a pinch of salt. Stir until smooth and well combined.
- Serve: Arrange the cooked chicken koftas on a serving platter and serve warm alongside the garlic yogurt sauce for dipping.
Notes
- For a leaner option, substitute ground chicken with ground turkey.
- Fresh parsley can be replaced with cilantro for a different flavor profile.
- Use coconut yogurt instead of plain yogurt to make the sauce dairy-free.
- Make sure not to overcook the koftas to keep them juicy and tender.
- The garlic can be adjusted in the yogurt sauce according to taste preference.
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