Chicken Kofta With Garlic Yogurt (Printable)
Juicy spiced chicken meatballs paired with tangy garlic yogurt sauce for a satisfying meal.
# What You Need:
→ 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
→ 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
→ Serving
20 - Fresh parsley or cilantro, chopped
21 - Lemon wedges
# How To Make It:
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, being careful not to overmix the meat.
02 - Moisten your hands with water to prevent sticking. Shape the mixture into small oval or round meatballs, using approximately 2 tablespoons of mixture per kofta.
03 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add kofta in batches, ensuring not to overcrowd the pan. Cook for 8 to 10 minutes, turning occasionally until golden brown on all sides and internal temperature reaches 165°F. Transfer to a plate and cover to keep warm.
04 - While kofta cooks, combine Greek yogurt, minced garlic, lemon juice, dill, olive oil, salt, and pepper in a bowl. Stir until smooth and creamy, adjusting seasoning to taste.
05 - Arrange hot chicken kofta on a serving platter. Drizzle generously with the creamy garlic yogurt sauce and garnish with fresh chopped herbs and lemon wedges.
# Expert Tips:
01 -
- The yogurt sauce transforms everything—cool, tangy, and absolutely irresistible
- These freeze beautifully, so you can always have homemade kofta ready for unexpected guests
02 -
- Don't skip the wet hands trick—without it, the mixture sticks relentlessly and shapes become uneven
- Let the cooked kofta rest for 5 minutes before serving, or the juices will run out the moment you cut into them
03 -
- Grate 2 tablespoons of zucchini and squeeze out all the liquid before adding it to the mixture—secret ingredient for the juiciest kofta
- Ground turkey works as a substitute, but add an extra tablespoon of olive oil since it's leaner