Irresistible Chicken Kofta with Creamy Garlic Yogurt Sauce is a flavorful, juicy, and protein-packed dish that brings Middle Eastern and Mediterranean vibes right to my kitchen. The chicken kofta is made with ground chicken, herbs, spices, and aromatics, then grilled or pan-seared until golden. Paired with a cool, tangy garlic yogurt sauce, it’s a refreshing and satisfying meal that’s surprisingly easy to make.
Why You’ll Love This Recipe
I love how tender and flavorful these chicken koftas are, and they’re so versatile—I can serve them in pita, over rice, or alongside a salad. The yogurt sauce adds the perfect creamy balance to the spiced meat. This meal feels both light and hearty at the same time, and it comes together quickly with ingredients I usually have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken kofta:
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Ground chicken
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Onion, grated or finely chopped
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Garlic, minced
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Fresh parsley or cilantro, chopped
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Ground cumin
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Ground coriander
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Paprika or smoked paprika
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Salt and pepper
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Olive oil (for cooking)
For the creamy garlic yogurt sauce:
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Plain Greek yogurt
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Garlic, minced or grated
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Lemon juice
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Olive oil
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Salt
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Fresh dill or mint (optional, for added flavor)
Directions
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I start by combining the ground chicken with onion, garlic, parsley, cumin, coriander, paprika, salt, and pepper in a mixing bowl.
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I mix everything together by hand or with a spoon until just combined—being careful not to overwork the mixture.
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I shape the mixture into small oval-shaped patties or logs (like mini kebabs) and place them on a plate.
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I heat olive oil in a skillet or grill pan over medium heat and cook the koftas in batches, turning to brown all sides, for about 10–12 minutes or until fully cooked through.
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While the kofta cooks, I mix together the yogurt sauce ingredients in a small bowl: Greek yogurt, garlic, lemon juice, olive oil, salt, and herbs if using.
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I serve the koftas warm with a generous dollop of the garlic yogurt sauce.
Servings and timing
This recipe makes about 4 servings. It takes around 15 minutes to prep and 15 minutes to cook, making the total time about 30 minutes.
Variations
Sometimes I add a pinch of chili flakes or cayenne to the kofta for extra heat. If I want a dairy-free version, I use a plant-based yogurt for the sauce. I also love serving these with warm flatbreads, hummus, or over a bed of couscous or quinoa. For extra color and crunch, I top the dish with thinly sliced cucumbers, tomatoes, or red onion.
Storage/Reheating
I store leftover kofta in an airtight container in the fridge for up to 3 days. I keep the yogurt sauce separate. To reheat, I warm the koftas in a skillet or microwave until hot. The sauce can be served cold or at room temperature—just give it a stir before serving.
FAQs
Can I bake the chicken koftas instead of frying?
Yes, I bake them at 400°F (200°C) for about 15–18 minutes, flipping halfway through. They still turn out juicy with a nice golden finish.
What’s the best kind of ground chicken to use?
I prefer using ground chicken with a mix of white and dark meat so it stays juicy. If it’s very lean, I add a little olive oil to the mix.
Can I grill the koftas?
Definitely. I thread them onto skewers (if shaping them that way), oil the grill, and cook them over medium heat for about 4–5 minutes per side.
Is the yogurt sauce very garlicky?
It can be! I adjust the garlic to taste—sometimes I use just half a clove for a milder version, or more when I want it bold.
Can I make this ahead?
Yes. I often prepare the kofta mixture and yogurt sauce a day in advance and keep them refrigerated. Then I just cook the koftas when I’m ready to eat.
Conclusion
Irresistible Chicken Kofta with Creamy Garlic Yogurt Sauce is one of my favorite weeknight meals when I want something flavorful, fast, and healthy. The spiced koftas are juicy and full of herbs, and the cool, garlicky sauce ties everything together. It’s a comforting, delicious dish that I never get tired of making—or eating.
Print
Irresistible Chicken Kofta with Creamy Garlic Yogurt Sauce
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
Irresistible Chicken Kofta with Creamy Garlic Yogurt Sauce is a juicy, spiced Middle Eastern-inspired dish made with ground chicken, herbs, and aromatic spices, paired with a cool, tangy yogurt sauce for a balanced, protein-packed meal.
Ingredients
- For the Chicken Kofta:
- 1 lb ground chicken
- 1/2 small onion, grated or finely chopped
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley or cilantro
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika or smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil (for cooking)
- For the Garlic Yogurt Sauce:
- 1 cup plain Greek yogurt
- 1 clove garlic, minced or grated
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1/4 tsp salt (to taste)
- 1 tbsp chopped fresh dill or mint (optional)
Instructions
- In a bowl, combine ground chicken, onion, garlic, parsley, cumin, coriander, paprika, salt, and pepper. Mix gently until just combined.
- Shape the mixture into small ovals or mini kebab-style logs.
- Heat olive oil in a skillet or grill pan over medium heat. Cook koftas in batches for 10–12 minutes, turning occasionally, until browned and cooked through.
- While the koftas cook, whisk together all yogurt sauce ingredients in a small bowl until smooth. Adjust garlic and salt to taste.
- Serve chicken koftas warm with a generous spoonful of garlic yogurt sauce.
Notes
- For extra heat, add a pinch of cayenne or chili flakes to the kofta mixture.
- Use plant-based yogurt for a dairy-free version.
- Serve with flatbread, couscous, quinoa, or salad for a full meal.
- Top with fresh veggies like sliced cucumber, tomato, or red onion for added crunch.
- Can be made ahead—store uncooked kofta mix and yogurt sauce in the fridge for up to 24 hours.
Nutrition
- Serving Size: 1/4 of recipe (with sauce)
- Calories: 310
- Sugar: 2g
- Sodium: 390mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 95mg
