Savory Chicken Kofta with Creamy Garlic Yogurt Sauce
A delightful Chicken Kofta with Garlic Yogurt Sauce that's tender and spiced, perfect for gatherings and quick meals.
Equipment
- Mixing bowl
- Skillet
- Baking sheet
- Grill
Ingredients
For the Kofta
- 1 lb ground chicken mix of dark meat and breast
- 1 small onion finely grated
- 3 cloves garlic finely minced
- ¼ cup fresh parsley finely chopped
- 2 tablespoon fresh cilantro finely chopped (optional)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- ½ teaspoon ground turmeric optional
- ½ teaspoon ground black pepper
- 1 teaspoon salt or to taste
- ¼ teaspoon ground cinnamon or allspice (optional)
- ¼ cup plain breadcrumbs or panko
- 2 tablespoon olive oil for shaping and brushing
- neutral oil for pan-frying or grilling
For the Garlic Yogurt Sauce
- 1 cup plain Greek yogurt thick and creamy
- 2-3 cloves garlic very finely grated
- 1-2 tablespoon lemon juice to taste
- 1-2 tablespoon extra-virgin olive oil
- 1-2 tablespoon cold water to thin, as needed
- ¼ teaspoon salt or to taste
- ⅛ teaspoon ground black pepper
- 1 tablespoon fresh dill or mint or parsley (optional)
For Serving (Optional)
- warm pita bread
- sliced cucumbers
- sliced tomatoes
- thinly sliced red onion
- fresh herbs parsley, mint, or cilantro
- lemon wedges
- olive oil and sumac or paprika for drizzling
Instructions
Preparation
- Begin by finely grating or mincing the onion and squeezing out excess moisture using a clean towel.
- Mince or grate the garlic until fine and chop the parsley and cilantro (if using).
Mix the Chicken Kofta Base
- In a large mixing bowl, combine the ground chicken with the well-squeezed onion, minced garlic, chopped parsley, and cilantro.
- Add in the spices: cumin, coriander, paprika, turmeric, black pepper, salt, and optional cinnamon. Mix thoroughly and incorporate breadcrumbs.
Adjust Texture and Chill
- Evaluate the mixture's texture, adding breadcrumbs if too loose. Shape a test kofta and refrigerate for at least 30 minutes.
Shape the Kofta
- Lightly oil hands and shape the chilled mixture into oval logs, meatballs, or patties.
- Soak wooden skewers in water if using, then mold the mixture around each skewer.
Make the Garlic Yogurt Sauce
- In a bowl, whisk together the Greek yogurt, grated garlic, lemon juice, olive oil, salt, and pepper until smooth.
- Adjust thickness by adding cold water if needed. Stir in herbs if desired and refrigerate.
Cook the Kofta – Pan-Frying Method
- Heat neutral oil in a skillet over medium-high heat. Fry the kofta until golden brown, about 3–4 minutes on each side.
Cook the Kofta – Oven Method
- Preheat oven to 400°F (200°C). Arrange kofta on a baking sheet, brush tops with olive oil, and bake for 15–20 minutes, flipping once.
Cook the Kofta – Grill Method
- Grill the kofta for 3-4 minutes on each side until charred and cooked through, around 8–10 minutes total.
Rest the Kofta
- Transfer cooked kofta to a serving platter and rest for 3–5 minutes before serving.
Assemble and Serve
- Serve kofta with garlic yogurt sauce drizzled on top, garnished with herbs and paired with pita or salad.
Notes
For best results, taste test a small piece of kofta before cooking the full batch to ensure seasoning is correct. Squeeze out excess moisture from the onion for better texture in the kofta.
Nutrition
Serving: 1koftaCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 400IUVitamin C: 5mgCalcium: 100mgIron: 2mg
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