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Chicken Kofta with Creamy Garlic Yogurt Sauce Recipe
Ash Tyrrell

Chicken Kofta with Creamy Garlic Yogurt Sauce Recipe

I recently made this Chicken Kofta with Garlic Yogurt Sauce for dinner, and honestly, it turned out even better than I expected. The chicken stayed juicy and tender, while the warm spices gave every bite so much flavor. What really made me fall in love with this recipe was the creamy garlic yogurt sauce drizzled over the hot kofta.
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound ground chicken – Use fresh ground chicken with a little fat for extra juicy kofta.
  • 3 garlic cloves minced – Fresh garlic gives the best deep savory flavor.
  • 1/4 cup fresh parsley finely chopped – Adds freshness and bright color.
  • 2 tablespoons fresh cilantro finely chopped – Gives the kofta a vibrant herbal taste.
  • 1 teaspoon ground cumin – Brings warm earthy flavor that makes kofta taste authentic.
  • 1 teaspoon ground coriander – Adds subtle citrusy depth.
  • 1 teaspoon paprika – Helps create beautiful color and gentle warmth.
  • 1 teaspoon salt – Enhances all the spices and herbs.
  • 1/2 teaspoon black pepper – Adds mild heat without overpowering the dish.
  • 1 tablespoon olive oil – Prevents sticking and helps create a golden crust.
  • 1 cup plain Greek yogurt – Thick yogurt creates a creamy and rich sauce.
  • 1 tablespoon lemon juice – Brightens the yogurt sauce beautifully.
  • 1 garlic clove grated for the sauce – Gives the yogurt sauce a bold garlic kick.
  • 1/4 teaspoon salt for the sauce – Balances the tanginess of the yogurt.

Method
 

  1. Add ground chicken, garlic, parsley, cilantro, cumin, coriander, paprika, salt, and black pepper to a large bowl. Mix everything gently with your hands or a spoon until combined. Avoid overmixing because it can make the kofta dense instead of tender.
  2. Take portions of the chicken mixture and shape them into long oval logs around skewers. If the mixture feels sticky, lightly wet your hands with water. Try to keep all the kofta similar in size so they cook evenly.
  3. In a small bowl, whisk together Greek yogurt, lemon juice, grated garlic, and salt. Stir until smooth and creamy. Place the sauce in the refrigerator while the kofta cooks so the flavors can blend together beautifully.
  4. Place a grill pan or skillet over medium heat and brush lightly with olive oil. Allow the pan to become hot before adding the kofta. Medium heat works best because high heat can dry out the chicken quickly.
  5. Place the skewers into the hot skillet and cook for about 10 to 12 minutes. Turn them occasionally so every side develops a golden brown crust. The chicken should reach an internal temperature of 165°F for safe eating.
  6. Once cooked, transfer the kofta to a plate and let them rest for a few minutes. Resting helps the juices stay inside the meat instead of running out. This small step makes the kofta much more flavorful and juicy.
  7. Arrange the warm chicken kofta on a serving platter and drizzle generously with garlic yogurt sauce. Garnish with chopped parsley, lemon wedges, or extra herbs for a beautiful presentation. Serve immediately while hot and fresh.

Notes

  • I always use fresh herbs because dried herbs never give the same bright flavor.
  • I like chilling the shaped kofta for 15 minutes before cooking because they hold together better.
  • I personally prefer Greek yogurt since it creates a thicker and creamier sauce.
  • I learned not to overcrowd the skillet because spacing helps the kofta brown properly.
  • I sometimes add a little grated onion to the chicken mixture for extra moisture.
  • I always let the kofta rest for a few minutes before serving to keep them juicy