Chicken Kofta With Garlic Yogurt (Printer-friendly)
Juicy spiced chicken meatballs with rich garlic yogurt sauce
# What you'll need:
→ For the Chicken Kofta
01 - 1.1 lb ground chicken
02 - 1 small onion, finely grated
03 - 2 cloves garlic, minced
04 - 2 tbsp fresh parsley, finely chopped
05 - 2 tbsp fresh cilantro, finely chopped
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1/2 tsp ground cinnamon
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp chili flakes
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 1 tbsp olive oil for cooking
→ For the Creamy Garlic Yogurt Sauce
14 - 1 cup Greek yogurt
15 - 1 clove garlic, finely minced
16 - 1 tbsp lemon juice
17 - 2 tbsp fresh dill, chopped
18 - 1 tbsp olive oil
19 - Salt and black pepper to taste
→ For Serving
20 - Fresh parsley or cilantro, chopped
21 - Lemon wedges
# Method:
01 - Combine ground chicken, grated onion, minced garlic, parsley, cilantro, cumin, coriander, cinnamon, smoked paprika, chili flakes, salt, and black pepper in a large bowl. Mix until just combined—avoid overmixing to maintain tenderness.
02 - Wet hands and form mixture into small oval or round meatballs, using approximately 2 tablespoons per portion.
03 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Cook kofta in batches without overcrowding the pan, ensuring even browning.
04 - Cook for 8–10 minutes, turning occasionally until golden brown on all sides and internal temperature reaches 165°F. Transfer to plate and cover to keep warm.
05 - Whisk together Greek yogurt, minced garlic, lemon juice, dill, olive oil, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
06 - Arrange hot chicken kofta on serving plates, drizzle generously with garlic yogurt sauce. Garnish with fresh herbs and lemon wedges.
# Expert Tips:
01 -
- The yogurt sauce cuts through the warm spices like a cool breeze on a hot day, creating that perfect balance Middle Eastern cuisine does so well.
- These freeze beautifully and reheat in minutes for those weeks when meal prep feels like climbing a mountain.
02 -
- Overmixing the chicken makes tough, rubbery kofta, so fold everything together just until combined.
- The kofta will continue cooking slightly after leaving the pan, so remove them when they're just barely cooked through.
03 -
- Add 2 tablespoons of grated zucchini, squeezed completely dry, to the mixture for extra moisture.
- The sauce also works beautifully as a topping for grilled vegetables or roasted potatoes.