If you’re craving something flavorful yet comforting, this Chicken Kofta with Garlic Yogurt Sauce Recipe is exactly what you need. These tender, spice-kissed meatballs pair beautifully with a cool, garlicky yogurt sauce, making them perfect for a casual weeknight or a relaxed weekend dinner. I love how the fresh herbs and fragrant spices come alive whether you’re grilling or pan-searing, and you’ll notice the sauce adds a creamy brightness that ties everything together in the best way.
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Why You’ll Love This Chicken Kofta with Garlic Yogurt Sauce Recipe
This recipe hits every mark for a dish that feels both special and easy. You get juicy chicken koftas with just the right hint of cumin and coriander, balanced by a refreshing garlic yogurt sauce that’s tangy and cool. It’s that satisfying combo of textures and flavors that keeps me coming back to it — plus, it comes together quickly with ingredients you probably already have in your kitchen.
- Texture you want: Soft, tender chicken that doesn’t dry out during cooking.
- Flavor that pops: Earthy spices and bright herbs, rounded by zesty lemon and garlic in the sauce.
- Everyday ingredients: From ground chicken to plain yogurt and pantry spices, nothing fancy required.
- Works for any night: Great as a main dish, appetizer, or part of a mezze spread you can prep ahead.
Ingredient Spotlight
Let’s quickly chat about the stars of this Chicken Kofta with Garlic Yogurt Sauce Recipe. The ground chicken brings a mild, juicy base that lets spices shine. Fresh parsley adds brightness, while cumin and coriander give that fragrant warmth that’s signature in koftas. For the sauce, thick plain yogurt and sharp garlic create a creamy, tangy dip that cools down the spices perfectly.
- Ground chicken: Choose one with a bit of fat (around 7–10%) for moist koftas that hold together nicely.
- Plain yogurt: Greek yogurt works great for thickness, but regular plain yogurt adds a lighter feel—just strain if too runny.
- Fresh parsley: Bright and slightly peppery, it balances the spices and freshens every bite.
Seasonality & Sourcing
You’ll find ground chicken at most grocery stores year-round, but if you want to boost freshness, look for local poultry or visit a butcher. Parsley is best when fresh and vibrant—if you find it wilting, it’s still fine but less flavorful. The spices like cumin and coriander keep well in your pantry, so buying small amounts and replenishing every several months ensures they stay fragrant and bright. Yogurt is a kitchen staple, but in warmer months, choose a good-quality fresh tub and keep it chilled for the best texture.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by finely chopping your onion and mincing garlic. Combine them in a large bowl with the ground chicken, parsley, and spices—this is where all the flavor magic begins. Mix just until everything is combined; overmixing can make the koftas tough, so it’s a key step to handle gently. Meanwhile, preheat your grill or grill pan and brush it lightly with olive oil so the koftas won’t stick and get those toasty grill marks.
Step 2 — Cook & Build Flavor
Shape the mixture into small, oval-shaped koftas—that classic form helps them cook evenly. Place them on your preheated grill and cook for about 10 to 12 minutes, turning every few minutes so they get nicely charred all around. They're done when the internal temperature reaches 165°F (74°C), or when the juices run clear. If you notice them browning too fast and raw inside, turn the heat down and cover loosely to finish cooking without burning.
Step 3 — Finish & Rest
While the koftas rest for a few minutes off the heat, whisk together the yogurt, lemon juice, and a pinch of salt to make the garlic yogurt sauce. Resting helps the meat juices redistribute so each bite is juicy. The sauce’s zesty creaminess pairs perfectly with the warm koftas, and this pause also lets you set the table or prep your sides.
Troubleshooting Chicken Kofta with Garlic Yogurt Sauce Recipe
If your koftas feel dry, it could be overheating or lean meat—try mixing in a teaspoon of olive oil or grated onion next time. Too bland? Don’t be shy with the salt and spices; a little extra cumin or fresh herbs can bring them alive. If they turn out soggy, ensure your mixture isn’t too wet and your grill or pan is hot to get a good sear, locking in juices. The sauce can also be adjusted—more lemon juice adds brightness, while a little garlic powder can give a kick if fresh wasn’t strong enough.
Pro Tips
I’ve made this Chicken Kofta with Garlic Yogurt Sauce Recipe countless times, and a few little tweaks always make a big difference. Don’t rush the resting phase, and handle the meat gently—these simple steps keep the koftas tender and juicy. And that sauce? Feel free to experiment with adding fresh mint or dill for a fresh twist.
- Heat control: Medium heat is best to cook thoroughly without burning the outside.
- Timing window: Don’t crowd the grill; leave space so heat circulates evenly around each kofta.
- Make-ahead move: You can prep kofta mixture a day ahead; keep covered in the fridge and shape right before cooking.
- Avoid this pitfall: Overmixing the meat leads to dense texture—mix until combined, then stop.
Variations & Substitutions
If you want to vary this Chicken Kofta with Garlic Yogurt Sauce Recipe, consider swapping parsley for cilantro or mint to change up the herbal note. Ground turkey or lamb also work well instead of chicken if you like a richer flavor or more bite. For a dairy-free sauce, try coconut yogurt and add a squeeze of lime instead of lemon. Spices can be adjusted too — add a pinch of chili powder for heat or a sprinkle of smoked paprika for depth.
Great Debates
One classic debate in making koftas is whether to use oil or butter during cooking. I prefer olive oil for its clean flavor and healthier profile, but some swear by butter’s richness for a golden crust. Either works if you control your heat well. Another point is fresh garlic in the yogurt sauce versus garlic powder; fresh gives a punchy, authentic taste, but powder provides a gentle warmth, so both are valid depending on your mood.
Make-Ahead, Storage & Freezing
You can make the chicken kofta mixture up to 24 hours ahead, shaping and cooking fresh for the best texture. Cooked koftas keep well in the fridge for 3 to 4 days stored in an airtight container. To freeze, arrange the shaped uncooked koftas on a tray, freeze until firm, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before cooking. Prepare the garlic yogurt sauce fresh before serving, as yogurt textures shift if frozen.
Yield & Conversions
This Chicken Kofta with Garlic Yogurt Sauce Recipe serves about 4 people, making 12–16 medium-sized koftas depending on how big you shape them. To double the recipe, simply multiply all ingredients by two. For half portions, divide by two accordingly. The 500 grams of ground chicken converts to about 1.1 pounds. Keep your spice and herb ratios consistent for balanced flavor.
Serving Ideas & Pairings
These chicken koftas are great on their own or served with some fluffy basmati rice or warm pita bread to soak up the sauce. I often add a simple cucumber and tomato salad or pickled onions to brighten the plate. Roasted vegetables, like carrots or eggplants, also make a satisfying side. For drinks, a crisp white wine or a cold mint lemonade complements the spices beautifully.
FAQs
Absolutely! Bake them in a preheated oven at 400°F (200°C) for about 20-25 minutes, turning halfway through for even cooking and browning.
Make sure not to overmix the meat and handle gently. Using a binder like a small amount of breadcrumbs or an egg can help, but this recipe works well without. Also, chill them briefly before cooking to firm up.
Fresh herbs like mint or dill, a pinch of smoked paprika, or even a drizzle of olive oil add nice layers of flavor to the garlic yogurt sauce.
Yes, just be sure to thaw it completely in the fridge and drain any excess liquid before mixing to avoid a soggy kofta mixture.
Notes, Tools & Special Equipment
A grill or grill pan is my preferred tool for that smoky flavor and nice char on the koftas, but a skillet works too. Having a reliable instant-read thermometer helps check doneness without cutting into the meat. You don’t need any fancy stand mixers—just a big bowl and your hands to gently combine everything. Using a silicone brush to oil the grill keeps things from sticking and makes cleanup easier.
PrintPrintable Recipe 📖
Chicken Kofta with Garlic Yogurt Sauce Recipe
This Chicken Kofta recipe features succulent ground chicken meatballs seasoned with aromatic spices and fresh parsley, grilled to perfection and served with a tangy garlic yogurt sauce. It's a flavorful and healthy main course inspired by Middle Eastern cuisine, perfect for a delightful dinner.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
- Diet: Low Fat
Ingredients
Chicken Kofta
- 500 grams ground chicken
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- ¼ cup fresh parsley, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil (for grilling)
Garlic Yogurt Sauce
- 1 cup plain yogurt
- 2 tablespoons freshly squeezed lemon juice
- Pinch of salt
Instructions
- Prepare the Kofta Mixture: In a large bowl, combine ground chicken, finely chopped onion, minced garlic, fresh parsley, ground cumin, ground coriander, salt, and ground black pepper. Mix thoroughly until all ingredients are well incorporated.
- Shape the Koftas: Form the mixture into small oval-shaped meatballs, ensuring they are evenly sized for uniform cooking.
- Preheat and Prepare the Grill: Preheat your grill to medium-high heat. Brush the grill grates with olive oil to prevent sticking and add flavor.
- Grill the Koftas: Place the shaped koftas on the preheated grill. Cook for about 12 minutes, turning occasionally to ensure they are evenly cooked and reach an internal temperature that is safe for poultry.
- Make the Garlic Yogurt Sauce: While the koftas are grilling, combine plain yogurt, freshly squeezed lemon juice, and a pinch of salt in a bowl. Mix well to create a tangy and refreshing sauce.
- Serve: Once the koftas are cooked through, serve them hot alongside the garlic yogurt sauce for dipping or drizzling.
Notes
- For extra flavor, you can add a pinch of chili flakes to the kofta mixture.
- If you don't have a grill, you can cook the koftas in a skillet over medium heat with a bit of oil.
- Use full-fat yogurt for a creamier sauce or Greek yogurt for a thicker texture.
- Make sure the grill is well oiled to prevent the koftas from sticking and breaking apart.
- Fresh parsley can be substituted with fresh cilantro for a different aromatic twist.
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