Chicken Kofta Garlic Yogurt
There are some meals that just feel like a warm hug. For me, this Chicken Kofta recipe is one of them. I remember the first time I tried something similar at a tiny, family-run cafe tucked away on a side street. The aroma of spices and sizzling meat was just incredible.
I spent weeks after that trying to get it just right in my own kitchen. I wanted that perfect balance of juicy, flavorful chicken and a cool, creamy garlic yogurt sauce to go with it. This recipe is the result of all that delicious trial and error. It’s simple, satisfying, and brings a little bit of that cafe magic right to your dinner table.
What You’ll Need
Here’s a breakdown of the ingredients. I’ve split them up for the kofta and the sauce to keep things organized.
For the Chicken Kofta:
- 1 lb ground chicken
- 1 small yellow onion, finely grated
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
For the Garlic Yogurt Sauce:
- 1 cup plain Greek yogurt
- 1 large clove garlic, minced or grated
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- Pinch of salt and black pepper
Pro Tips
Over the years, I’ve picked up a few tricks that take these koftas from good to great. Here are my top tips for you.
- Don’t Overwork the Meat: When you mix the kofta ingredients, do it gently and only until everything is just combined. Overmixing can make the ground chicken tough and dense instead of light and juicy.
- Wet Your Hands: Keep a small bowl of water nearby when you’re shaping the koftas. Slightly damp hands prevent the chicken mixture from sticking to your palms, making the shaping process much smoother and cleaner.
- Get a Good Sear: Don’t overcrowd the pan. Cook the koftas in batches if you need to. This ensures each one has enough space to get a beautiful, golden-brown crust on all sides, which locks in the flavor and juices.
- Let the Sauce Mingle: Make the garlic yogurt sauce at least 15-20 minutes before you plan to serve it. This gives the flavors of the garlic, lemon, and dill time to meld together for a much more delicious and cohesive sauce.
Tools Required
You don’t need any fancy equipment for this recipe. Here are the basics:
- Large mixing bowl
- Box grater or food processor (for the onion)
- Sharp knife and cutting board
- Large non-stick skillet or cast-iron pan
- Tongs
- Small bowl (for the sauce)
- Whisk or fork
Substitutions and Variations
One of the best things about this recipe is how adaptable it is. Here are a few ideas if you want to switch things up or use what you have on hand.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Ground Chicken | Ground Turkey or Lamb | Turkey is a lean alternative. Lamb will provide a richer, more traditional flavor. |
| Fresh Herbs | Dried Herbs | Use 1/3 the amount of dried herbs. So, about 1-1.5 teaspoons of each. |
| Greek Yogurt | Sour Cream or Coconut Yogurt | Sour cream works well. Coconut yogurt is a great dairy-free option. |
| Fresh Garlic | Garlic Powder | Use about 1/4 teaspoon of garlic powder for every clove of fresh garlic. |
Make Ahead Tips
This is a great recipe for meal prep. You can prepare the chicken kofta mixture, form it into logs or patties, and store them in an airtight container in the refrigerator for up to 24 hours.
You can also freeze the uncooked koftas. Just place them on a baking sheet in a single layer, freeze until solid, and then transfer them to a freezer bag. They’ll keep for up to 3 months. The garlic yogurt sauce can also be made a day or two in advance and kept in the fridge.
How to Make Chicken Kofta with Garlic Yogurt
Ready to get cooking? Let’s break it down step by step.
Step 1: Prepare the Kofta Mixture
In a large bowl, combine the ground chicken, grated onion, minced garlic, parsley, cilantro, cumin, coriander, paprika, salt, and pepper. Use your hands to gently mix all the ingredients until they are just combined. Be careful not to overmix.
Step 2: Shape the Koftas
Divide the mixture into about 12-14 equal portions. Wet your hands slightly and roll each portion into a small log or oval shape, about 3-4 inches long.
Step 3: Make the Garlic Yogurt Sauce
In a small bowl, whisk together the Greek yogurt, minced garlic, lemon juice, and fresh dill. Season with a pinch of salt and pepper. Set it aside in the refrigerator to let the flavors meld while you cook the kofta.
Step 4: Cook the Koftas
Heat the olive oil in a large skillet over medium-high heat. Carefully place the koftas in the hot pan, making sure not to overcrowd it (cook in batches if needed). Cook for about 8-10 minutes, turning them every couple of minutes, until they are golden brown on all sides and cooked through.
Step 5: Serve and Enjoy
Remove the koftas from the pan and let them rest for a minute. Serve them warm with the chilled garlic yogurt sauce for dipping, alongside your favorite sides.
Nutritional & Diet Information
Here’s a look at how this recipe can fit into different lifestyles, along with some pairing ideas to make it a full meal.
| Category | Details & Suggestions |
|---|---|
| Nutrition (Approx.) | Per serving (3-4 koftas + sauce): 350 calories, 35g protein, 18g fat, 5g carbs. |
| Keto / Low-Carb | This recipe is naturally low-carb. Serve with a side salad or cauliflower rice. |
| Gluten-Free | This recipe is naturally gluten-free. No breadcrumbs are used as a binder. |
| Dairy-Free | Substitute the Greek yogurt with a plain, unsweetened coconut or almond-based yogurt. |
Meal Pairing Suggestions
These koftas are versatile. They pair wonderfully with a simple cucumber and tomato salad, some warm pita bread or naan, or a bed of fluffy basmati rice or quinoa.
Time-Saving Tips
To speed things up on a busy night, you can use a food processor to finely chop all your herbs, onion, and garlic at once. Just be sure to pulse it so you don’t turn it into a paste!
Leftovers and Storage
Got leftovers? Lucky you! They’re delicious the next day.
Store any leftover koftas and the yogurt sauce in separate airtight containers in the refrigerator. They will stay fresh for up to 3-4 days. You can enjoy the koftas cold in a salad or wrap, or reheat them gently in a pan or microwave.
Frequently Asked Questions
Q1. Can I bake the koftas instead of pan-frying them?
Ans: Absolutely! Preheat your oven to 400°F (200°C). Place the koftas on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until cooked through. You won’t get the same dark crust, but they will still be delicious.
Q2. My koftas are falling apart in the pan. What went wrong?
Ans: This usually happens for two reasons. The mixture might be too wet, often from the onion not being drained enough after grating. Or, the pan wasn’t hot enough when you added them. Make sure your oil is shimmering before you start cooking.
Q3. Can I use wooden skewers for these?
Ans: Yes, you can! If you want to make kebabs, just soak your wooden skewers in water for about 30 minutes before molding the chicken mixture around them. This prevents the wood from burning during cooking.
Wrapping Up
There you have it—a straightforward path to incredibly flavorful and juicy Chicken Koftas. This dish has become a staple in my home, and I hope it becomes one in yours too. It’s perfect for a quick weeknight dinner but also impressive enough to serve to guests.
I’d love to hear how it turns out for you. If you give this recipe a try, please drop a comment below and let me know your thoughts or any creative twists you added. Happy cooking!
