Chicken Kofta with Garlic Yogurt Sauce brings juicy ground chicken shaped into tender ovals with cumin and coriander, then grilled and served with cool, tangy yogurt sauce. I first tasted these at my neighbor Fatima’s dinner table about fifteen years ago, and the way those spiced patties melted in my mouth while the garlic yogurt cooled everything down made me ask for the recipe right then and there.
Growing up in the Midwest, my grandma’s kitchen always smelled like roasting meat and fresh herbs on Sunday afternoons. When I started making these kofta at home, that same feeling came back, except instead of her meatloaf, I was shaping these little ovals with my hands and watching them sizzle on the grill pan. The spices fill your kitchen with warmth, and honestly, my family starts hovering around the stove before I even finish cooking. The creamy sauce brings everything together, and it’s one of those recipes where people always go back for seconds. Let’s get started.
What Makes This Chicken Kofta So Special
This Chicken Kofta with Garlic Yogurt Sauce recipe has become my Tuesday night go-to because it uses ingredients I already have and comes together faster than ordering takeout. What really sold me was how it looks impressive enough for company but doesn’t require any fancy techniques or trips to specialty stores.
Here’s why this recipe works:
- Uses ground chicken, cumin, coriander, and yogurt you probably already have
- Ready in 30 minutes from mixing to serving
- Stays juicy because ground chicken cooks quickly without drying out
- Works hot off the grill or made ahead and reheated for meal prep
- Feeds a crowd without much effort or stress
- Brings Middle Eastern flavors without complicated methods
After making these dozens of times, I’ve learned they’re forgiving enough that even if you slightly overcook them or adjust the spices, they still turn out delicious.
Ingredient Spotlight
Ground chicken makes these kofta lighter than beef or lamb versions while holding together beautifully on the grill. I buy ground chicken thighs when I can find them because they stay moister than breast meat.
Onion adds moisture and subtle sweetness that balances the warm spices, and chopping it fine means it distributes evenly. If your onion is really juicy, squeeze out some liquid so the mixture doesn’t get too wet.
Garlic shows up twice here, first in the meat for depth, then in the sauce where it gives that punchy kick. I mince it very fine to avoid biting into sharp chunks.
Fresh parsley brings brightness that cuts through the richness and adds flecks of green color throughout. I prefer flat-leaf Italian parsley over curly because the flavor is better.
Ground cumin and coriander create the signature Middle Eastern warmth in this Chicken Kofta with Garlic Yogurt Sauce. Cumin brings earthiness while coriander adds subtle citrus notes. If you have whole spices and can toast and grind them fresh, the flavor jumps up a level, though pre-ground works great too.
Plain yogurt forms the creamy, tangy sauce that cools down the warm spices. I use full-fat Greek yogurt for the richest texture, but regular plain yogurt works when that’s what I have.
Lemon juice brightens everything with acidity that makes the other flavors pop. Fresh-squeezed makes a noticeable difference, though bottled works in a pinch.
Olive oil prevents sticking and adds subtle richness as the kofta cook. I brush it generously on the grill grates before cooking for those nice char marks.
How to Make Chicken Kofta with Garlic Yogurt Sauce
Step 1. Combine the ground chicken, chopped onion, minced garlic, and parsley in a large mixing bowl.
Step 2. Add the cumin, coriander, salt, and black pepper, then use clean hands to mix just until everything comes together. Don’t overwork it or the kofta will be tough.
Step 3. Wet your hands with cold water before shaping to keep the mixture from sticking to your fingers. Form into elongated ovals about 3 to 4 inches long, making 10 to 12 kofta total.
Step 4. Preheat your grill or grill pan over medium-high heat for at least 10 minutes, then brush the grates with olive oil so they don’t stick.
Step 5. Place the Chicken Kofta with Garlic Yogurt Sauce components on the grill with space between each piece, then leave them alone for 5 to 7 minutes before flipping.
Step 6. Turn the kofta gently with tongs and cook another 5 to 7 minutes until golden brown and the internal temperature hits 165°F on a meat thermometer.
Step 7. While the kofta grill, mix the yogurt, lemon juice, minced garlic, and a pinch of salt in a small bowl. Let it sit for a few minutes so the garlic mellows out.
Step 8. Let the kofta rest on a plate for 3 to 5 minutes after grilling so the juices redistribute and they stay moist when you cut into them.
Keeping This Chicken Kofta Fresh
I store leftover kofta and yogurt sauce separately in airtight containers in the refrigerator for up to 3 days. Keeping them separate prevents the sauce from making the kofta soggy. The kofta actually taste better the next day once the spices have melded overnight.
These freeze well if you want to prep ahead. I arrange the cooked, cooled kofta on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag where they keep for up to 2 months. Label the container with the date and reheat straight from frozen in a 350°F oven for 15 to 20 minutes.
For reheating refrigerated kofta, I use a skillet over medium heat with a splash of water or broth to keep them moist, which takes about 5 to 7 minutes. The microwave works in a rush if you use 50% power in 30-second intervals. The yogurt sauce should stay cold or at room temperature since heating it makes the yogurt separate and turn grainy.
Perfect Partners for Chicken Kofta
Warm pita bread or flatbreads provide the perfect way to wrap these juicy kofta while soaking up that garlicky yogurt sauce. I set out a basket of warmed pesto chicken flatbread style pitas so everyone can build their own wraps.
Tabbouleh salad brings fresh, herbaceous brightness with parsley, tomato, and bulgur that cuts through the richness. The lemon dressing echoes the citrus notes in the yogurt sauce.
Rice pilaf with toasted nuts offers a nutty, buttery base that catches the delicious juices from the Chicken Kofta with Garlic Yogurt Sauce. My family loves when I make saffron rice pilaf with golden raisins and almonds for special occasions, similar to what I serve with street corn chicken rice bowls.
Grilled vegetables like bell peppers, zucchini, and eggplant complement the charred flavor while keeping the meal light and colorful. I brush them with olive oil and grill alongside the kofta for an easy dinner that comes together on one grill.
Cucumber tomato salad provides cool, crisp relief between bites of warm, spiced kofta. Just dice cucumbers and tomatoes, toss with red onion, olive oil, and lemon juice for a refreshing side that’s perfect during summer when tomatoes are at their peak.
Chickpea salad adds protein while bringing Mediterranean flavors that feel right at home next to these Middle Eastern kofta. A simple version with parsley, lemon, and olive oil works better than complicated ones that compete with the kofta’s flavors.
FAQs
Ground turkey works as a direct 1:1 substitute and creates equally delicious, juicy kofta with the same texture and flavor. I’ve used both many times with great results.
Don’t overmix the meat mixture, and let the shaped kofta rest in the refrigerator for 15 to 20 minutes before grilling so they firm up and hold together better.
You can shape the raw kofta up to 24 hours ahead and store them covered in the refrigerator. Just bring them to room temperature for 15 minutes before grilling for even cooking.
Chicken Kofta with Garlic Yogurt Sauce
Ingredients
Equipment
Method
- In a large mixing bowl, combine ground chicken, chopped onion, minced garlic, and parsley.
- Add ground cumin, coriander, salt, and black pepper. Mix with clean hands until well combined, being careful not to overmix.
- Wet your hands with water and shape the mixture into elongated oval kofta, making 10 to 12 pieces total.
- Preheat the grill or grill pan over medium-high heat and brush with olive oil to prevent sticking.
- Grill the kofta for 5 to 7 minutes on each side until golden brown and cooked through. Check that internal temperature reaches 165°F.
- While grilling, mix yogurt, lemon juice, minced garlic, and a pinch of salt in a small bowl to make the garlic yogurt sauce.
- Let kofta rest for a few minutes after grilling to allow juices to redistribute.
- Serve the kofta with the garlic yogurt sauce and your choice of sides like pita bread, tabbouleh, or grilled vegetables.
