There’s something about the smell of cumin and garlic hitting a hot pan that just pulls you into the kitchen. Chicken Kofta with Garlic Yogurt Sauce is one of those recipes that feels special but comes together faster than you’d think tender, spiced meatballs paired with cool, tangy yogurt.
I started making these back in 2019 after a dinner party where a friend served something similar, and I couldn’t stop thinking about the way the yogurt cut through all that warmth. After a few rounds of testing (and one batch that was way too salty), I learned that resting the mixture for just ten minutes makes them hold together beautifully on the skewers. Now it’s one of those dishes I pull out when I want something that tastes like effort but doesn’t ask for much.
PrintChicken Kofta with Garlic Yogurt Sauce Recipe Easy
This Chicken Kofta with Garlic Yogurt Sauce is a simple and flavorful meal perfect for busy weeknights. The blend of fresh herbs and spices makes every bite delicious and satisfying. Enjoy an easy-to-make dish with a creamy garlic yogurt sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilled
- Diet: Gluten Free
Ingredients
- Ground Chicken 500 grams about 1 pound
- Onion 1 medium finely chopped
- Garlic 3 cloves minced
- Fresh Parsley 1/4 cup finely chopped
- Ground Cumin 1 teaspoon
- Ground Coriander 1 teaspoon
- Salt 1 teaspoon or to taste
- Black Pepper 1/2 teaspoon or to taste
- Plain Yogurt 1 cup
- Lemon Juice 2 tablespoons
- Olive Oil 2 tablespoons for grilling
Instructions
- Combine ground chicken, chopped onion, minced garlic, and parsley in a large bowl thoroughly.
- Stir in ground cumin, coriander, salt, and black pepper until all ingredients are evenly mixed.
- Moisten your hands and form the mixture into oval-shaped koftas.
- Heat the grill or grill pan to medium-high and brush it with olive oil.
- Cook the koftas on the grill for 5 to 7 minutes per side until they develop a golden crust and are fully cooked.
- Whisk together yogurt, lemon juice, and a little salt in a small bowl to create the garlic yogurt sauce.
- Plate the koftas alongside the sauce and serve with your preferred side dishes.
Notes
- Let the kofta rest for a few minutes after grilling to enhance the flavor
- Make sure the internal temperature reaches 75°C 165°F
- Adjust spices according to your preference
Nutrition
- Serving Size: 1 kofta with sauce
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
Why You’ll Love This Recipe
This is the kind of meal that feels like you’ve been cooking for hours, but really? You’re done in thirty minutes. The ground chicken stays juicy because of the onion and herbs, and shaping them with wet hands means they hold together beautifully on the grill without any fuss.
What makes Chicken Kofta with Garlic Yogurt Sauce so special is the contrastwarm spices meeting cool, tangy yogurt. It’s comforting without being heavy, and my family requests it constantly during those weeks when everyone’s schedules are all over the place but we still want something that tastes like care went into it.
- Beginner-friendly: No skewers required if you don’t have themjust shape into patties
- Naturally gluten-free: Perfect for mixed-diet gatherings
- Meal prep winner: The kofta freeze beautifully before or after grilling
Key Ingredients You’ll Need
Everything here is straightforwardno hunting down specialty items at three different stores. Ground chicken is the base, and you’ll find it right next to the ground turkey in most U.S. grocery stores. The spices (cumin and coriander) are pantry staples that bring warmth without heat.
Fresh parsley adds a bright, herby note that keeps things from feeling one-dimensional. Don’t skip itI tried once with dried parsley and it just wasn’t the same. The onion and garlic not only flavor the kofta but also keep them moist during grilling, which is key since chicken can dry out fast.
| Ingredient | Why It Matters | Easy Swap |
|---|---|---|
| Ground Chicken | Lean protein base that absorbs spices beautifully | Ground turkey or lamb |
| Fresh Parsley | Adds color and fresh herb flavor | Cilantro (changes flavor profile slightly) |
| Plain Yogurt | Creates cooling contrast to warm spices | Greek yogurt for thicker sauce |
| Cumin + Coriander | Signature warm, earthy flavor | Add paprika for smokiness |
How to Make It Work Every Time
The secret I learned after a few rounds? Wet your hands before shaping. It sounds small, but it stops the mixture from sticking to your fingers and makes forming those elongated ovals so much easier. Aim for about 2-3 inches longthey’ll cook evenly and look pretty on the plate.
Grilling over medium-high heat gives you those gorgeous char marks without drying out the inside. If you’re using a grill pan indoors like I often do, just make sure it’s properly preheated and brushed with olive oil. Flip them gently at the 5-7 minute markthey’ll release from the grates when they’re ready.
Pro Tip: Let the kofta rest for 3-4 minutes after grilling. It sounds fussy, but it actually lets the juices redistribute so every bite stays moist.
Quick Timing Guide
| Step | Time | What to Watch For |
|---|---|---|
| Mix ingredients | 5 minutes | Don’t overmixjust until combined |
| Shape kofta | 5 minutes | Wet hands prevent sticking |
| Preheat grill | 3-5 minutes | Medium-high, well-oiled |
| Grill | 10-14 minutes total | Internal temp should hit 165°F |
| Make sauce | 2 minutes | Whisk while kofta grill |
Serving and Storage Tips
We usually serve these over rice or tucked into warm pita with sliced cucumbers and tomatoes. The garlic yogurt sauce is generousyou’ll have enough to drizzle and dip. Sometimes I’ll add an extra pinch of salt and a squeeze of lemon juice to the yogurt right before serving if it needs brightness.
Storage: Cooked kofta keep in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a tiny splash of water to keep them from drying out. The yogurt sauce lasts about 4 days covered in the fridgejust give it a good stir before using.
- Freezing: Shape uncooked kofta, freeze on a baking sheet, then transfer to a freezer bag for up to 3 months
- Make-ahead: Mix and shape the night before, cover tightly, and grill fresh the next day
Simple Tweaks to Make It Yours
The beauty of this recipe is how easily it adapts. If your family likes heat, add a pinch of cayenne or red pepper flakes to the chicken mixture. I’ve also stirred in a tablespoon of tomato paste when I wanted a slightly richer, deeper flavorit worked beautifully.
For the sauce, try adding minced fresh garlic directly into the yogurt if you really love that punch. And if you’re serving this for a crowd, double the batchthey disappear fast, and having extras means easy lunches the next day.
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FAQs ( Chicken Kofta with Garlic Yogurt Sauce )
Can I make these ahead of time?
Yes! You can shape the kofta up to 24 hours ahead and refrigerate them covered. The garlic yogurt sauce also keeps well for 2-3 days in the fridge. Just bring both to room temperature before cooking and serving for the best results.
What if my mixture is too wet to shape?
Add 2-3 tablespoons of breadcrumbs or panko to absorb excess moisture. You can also chill the mixture for 30 minutes to firm it up. Wet hands while shaping also prevents sticking and makes the process much easier.
Can I bake instead of pan-frying?
Absolutely! Bake at 400F for 15-18 minutes, turning once halfway through. Brush lightly with oil before baking for better browning. This method is healthier and requires less hands-on time while still delivering great flavor.
How do I know when they’re fully cooked?
Use a meat thermometer to check for an internal temperature of 165F. They should also feel firm when gently pressed and show no pink color when cut open. Cooking time is usually 12-15 minutes total when pan-frying over medium heat.
What can I substitute for Greek yogurt?
Regular plain yogurt works but strain it through cheesecloth for 2 hours to remove excess whey. Sour cream is another option, though it will be tangier. For dairy-free, use thick coconut yogurt, but the flavor profile will change slightly.
The Last Bite (and Why You’ll Make This Again)
From start to finish, Chicken Kofta with Garlic Yogurt Sauce takes about thirty minutes and rewards you with tender, spiced bites that smell like a summer evening. The yogurt sauce cools everything down in the best way, and honestly? The leftovers might be even better the next day when all those flavors have had time to settle in together.
If you want a little smokiness, toss in a pinch of smoked paprika next time. Swap the parsley for cilantro if that’s what you have on handit’ll taste a bit brighter but still delicious. And here’s something I picked up from my mom’s kitchen: make a double batch and freeze half uncooked so you’ve got a head start on dinner two weeks from now.
I’d love to hear how yours turned outdid you grill them outside or use a pan? Tag me in your photos or tell me if you added your own twist. This is the kind of recipe that feels good to share, so tuck it away for the next time someone asks what to make for dinner. Happy grilling, friend.
