Chicken Kofta with Garlicky Yogurt Sauce

Introduction

On a cool evening, there’s nothing quite like the warm aroma of spiced ground chicken sizzling on the grill—herby, fragrant, compelling. This dish brings together tender, flavour‑packed chicken kofta—soft, aromatic, built around parsley, garlic and a blend of cumin and coriander—with a cool, creamy garlic yogurt sauce that balances every bite. Each kofta offers juicy richness, while the sauce adds tang, freshness and a soothing finish.

Picture yourself forming the oval patties, every handful of mixture offering crunch and texture from onion and herbs, before they hit the heat and develop crisp edges. Then imagine the moment you take first bite, where spice meets herb‑laden meat, followed by that mellow yogurt wrapper—it’s comfort and excitement in one. Whether you serve these on flatbread, beside rice, or tucked into a salad, they carry a sense of home‑cooked depth and approachable flair.

These kofta aren’t about complicated techniques—they’re about honest ingredients, bold flavour, and gathering around something satisfying. Let’s bring that to the table.

Why You’ll Love This Recipe

• Savoury ground chicken infused with fresh herbs, onion and garlic.
• A warming spice mix featuring cumin and coriander that’s aromatic but not overpowering.
• Juicy kofta patties with crisped edges and tender interiors.
• A cool garlic yogurt sauce that adds contrast and brightness.
• Quick to prepare; ideal for weeknight dinners yet impressive for guests.
• Versatile: serve with grilled veggies, flat‑bread, rice, or salad.
• A lighter option compared with heavier meat dishes—rich flavour without heaviness.

Ingredients

For the Kofta:

• 500 g (≈1 lb) ground chicken
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• ¼ cup fresh parsley, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper, freshly cracked
• 2 tablespoons olive oil, for cooking (or for brushing the grill)

For the Garlicky Yogurt Sauce:

• 1 cup plain Greek‑style yogurt (unsweetened)
• 2 tablespoons freshly squeezed lemon juice
• 2 cloves garlic, finely minced
• Salt and black pepper, to taste
• Optional: 1 tablespoon finely chopped mint or parsley for garnish

Instructions

1. Prepare the kofta mixture: In a large mixing bowl, combine the ground chicken, finely chopped onion, minced garlic and chopped parsley. Add the cumin, coriander, salt and black pepper. Mix gently but thoroughly until evenly blended.
2. Shape the kofta patties: Wet your hands with a little water (this helps prevent sticking) and form the mixture into elongated oval patties or small sausage‑shapes—about 8 to 10 pieces, depending on size preference.
3. Preheat your cooking surface: If using a grill, preheat to medium‑high and brush the grate with olive oil. If using a grill pan or skillet, heat it over medium‑high heat and add a little olive oil.
4. Cook the kofta: Place the patties onto the hot surface and cook for about 5‑7 minutes per side, flipping once, until they are nicely browned and reach an internal temperature of 165 °F (≈74 °C). The exact time will vary depending on thickness.
5. Make the yogurt sauce: While the kofta cook, in a small bowl whisk together the yogurt, lemon juice and minced garlic until smooth. Season with salt and pepper and stir in chopped mint or parsley if using.
6. Rest and serve: Once cooked, transfer the kofta to a plate and let them rest for about 3–5 minutes so juices redistribute. Serve with a generous spoonful of the garlic yogurt sauce on the side or drizzled over the top.

You Must Know (Helpful Tips)

• Don’t overmix the ground chicken mixture—mix until just combined so the kofta stay tender, not dense.
• Chill briefly the shaped patties (10 minutes in the fridge) before cooking if they’re very soft—this helps them hold shape on the grill.
• To get those nice grill marks, ensure your surface is hot, the patties are well oiled, and you avoid moving them too early.
• Let the kofta rest after cooking—this really helps retain moisture and improves texture.
• Prepare the yogurt sauce while kofta cook so everything comes together fresh and warm.

Storage Tips

• Refrigerate leftover kofta and yogurt sauce in separate airtight containers for up to 3 days.
• Reheat kofta gently in a 325 °F (≈160 °C) oven or covered skillet until warmed through; avoid high heat so they don’t dry out.
• Freezing is possible for cooked patties: freeze on a tray until solid, then transfer to a freezer‑safe bag for up to 2 months. Thaw overnight and reheat as above. The yogurt sauce is best fresh, but you can store it for up to 2 days in the fridge.

Ingredient Substitutions

• Ground chicken → you can use ground turkey or even ground lamb (adjust seasonings accordingly) for a variation in flavour.
• Greek yogurt → use plain unsweetened yogurt or a dairy‑free plain yogurt alternative if preferred; consistency may differ slightly.
• Parsley → swap in fresh cilantro or mint for a different herbal note (taste will shift).
• Lemon juice in sauce → you can use lime juice for a sharper tang.
• Cumin and coriander → if you don’t have coriander, increase cumin slightly and add a pinch of allspice for warmth.

Serving Suggestions

• Serve the kofta with steamed basmati rice or a simple cucumber‑tomato salad, and spoon the yogurt sauce over the top.
• Wrap the kofta in warm pita or flatbread, add chopped lettuce, tomato slices and extra sauce for handheld wraps.
• Pair with roasted vegetables (like zucchini, bell pepper and red onion) for a balanced plate.
• Garnish with extra chopped parsley or mint and a drizzle of olive oil for a fresh finish.
• For a complete Middle‑Eastern inspired meal, add hummus, tabbouleh and pickled onions on the side.

Pro Tips

• For extra flavour, grill some lemon halves alongside the kofta and squeeze over before serving—this adds smoky citrus brightness.
• Use a meat thermometer to avoid overcooking—especially since ground chicken tends to dry out faster than whole cuts.
• For presentation, serve the kofta on a wooden board, drizzle sauce in a zig‑zag, and sprinkle chopped herbs and a few lemon wedges.
• If cooking for a crowd, you can double the mixture, shape the patties ahead of time, and cook them on a pre‑heated grill/plancha for convenience.

Frequently Asked Questions (FAQ)

Q1: Can I bake these instead of grilling?
Yes! Preheat the oven to 425 °F (≈220 °C), place the kofta on a lightly oiled baking sheet, and bake for about 15–20 minutes, turning once halfway through, until the internal temperature reaches 165 °F.

Q2: My kofta fell apart on the grill—what went wrong?
Likely the mixture was too wet or the grill was not properly oiled and hot. Make sure patties are well‑shaped, briefly chilled, and use a hot grill/grill pan with oil. Also avoid moving them too soon during cooking.

Q3: Can I use beef or lamb instead of chicken?
Absolutely. You can substitute ground beef or lamb; just note the cooking time may differ and seasonings may need adjustment to suit the richer meat flavour.

Q4: How can I make the yogurt sauce ahead?
You can prepare it up to 3 hours ahead, cover and refrigerate. Stir well before serving. If it thickens too much, whisk in a little cold water or lemon juice to loosen.

Q5: Is this recipe spicy?
In the base version, no—it’s herb and spice‑forward rather than hot. If you prefer heat, you can add a pinch of chili flakes or cayenne to the kofta mixture. If you prefer mild, just stick to the listed spices.

Q6: What sides go best with this dish?
Grilled or roasted vegetables, simple rice pilaf, fresh green salad, warm flatbread/pita, or even pickled vegetable sides all complement this dish beautifully.

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Here’s to a dish that brings bold flavour, fresh herbs and comforting creaminess in one delicious plate—may your Chicken Kofta with Garlicky Yogurt Sauce bring warmth, joy and memorable moments around your table.