Irresistible Chicken Kofta with Creamy Garlic Yogurt Sauce

Irresistible Chicken Kofta with Creamy Garlic Yogurt Sauce is a flavorful and comforting dish featuring juicy, spiced ground chicken shaped into tender kofta, grilled or baked to perfection. I pair them with a velvety garlic-infused yogurt sauce that adds freshness and tang to every bite. Whether I serve them over rice, with flatbread, or tucked into a wrap, they always satisfy.

Why You’ll Love This Recipe

I love how easy these koftas are to make while packing so much flavor. The combination of fresh herbs, warm spices, and juicy chicken is mouthwatering, and the creamy garlic yogurt sauce ties it all together with a cooling contrast. It’s a flexible dish I enjoy for dinner, meal prep, or entertaining—always hearty, healthy, and deeply satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken kofta:

• Ground chicken
• Onion (grated or finely chopped)
• Garlic (minced)
• Fresh parsley
• Fresh cilantro (optional)
• Ground cumin
• Ground coriander
• Paprika
• Ground cinnamon or allspice (for warmth)
• Salt
• Black pepper
• Olive oil (for cooking)

For the creamy garlic yogurt sauce:

• Plain Greek yogurt
• Garlic (minced or grated)
• Lemon juice
• Olive oil
• Salt
• Fresh dill or mint (optional)

Directions

1. I start by combining the ground chicken, onion, garlic, herbs, and spices in a large bowl. I mix gently until just combined—overmixing makes them tough.
2. I shape the mixture into small logs or oval patties, about the size of my palm. If the mixture is sticky, I wet my hands slightly.
3. I heat a bit of olive oil in a skillet over medium heat and cook the koftas in batches for 3–4 minutes per side until golden and cooked through, or I bake them at 400°F (200°C) for about 18–20 minutes.
4. While the kofta cooks, I whisk together Greek yogurt, garlic, lemon juice, olive oil, salt, and optional herbs until smooth and flavorful.
5. I serve the kofta hot, drizzled with the creamy garlic yogurt sauce or served on the side for dipping.

Servings and timing

This recipe makes about 4 servings (10–12 koftas, depending on size).
Prep time: 15 minutes
Cook time: 20 minutes
Total time: About 35 minutes

Variations

Sometimes I add a pinch of chili flakes or cayenne to the kofta mixture for extra heat. When I want a smoky flavor, I grill the koftas instead of pan-frying. I’ve also made lamb or beef versions using the same spice blend. For a dairy-free sauce, I use a plant-based yogurt or a tahini-lemon dressing instead of the yogurt sauce.

storage/reheating

I store leftover kofta in an airtight container in the fridge for up to 4 days. To reheat, I warm them in a skillet over medium heat or in the oven at 350°F (175°C) until heated through. The yogurt sauce stays good for 2–3 days in the fridge. I avoid microwaving them too long, as that can dry out the chicken.

FAQs

Can I freeze the koftas?

Yes, I freeze them both raw and cooked. I freeze them in a single layer, then transfer to a sealed container. I thaw them in the fridge before cooking or reheating.

How do I keep the koftas from falling apart?

I make sure to finely chop or grate the onion and garlic so they bind well with the chicken. If the mixture feels too wet, I chill it for 15–20 minutes before shaping.

Can I cook these in the oven?

Definitely. I bake them at 400°F (200°C) on a parchment-lined tray for about 18–20 minutes, flipping halfway for even browning.

What should I serve with chicken kofta?

I usually pair them with warm pita, rice pilaf, or couscous, along with fresh salad and pickled onions. A drizzle of the yogurt sauce ties it all together.

Can I use ground turkey instead of chicken?

Yes, ground turkey works just as well. I prefer dark meat turkey for extra moisture and flavor, but any kind will do.

Conclusion

These Irresistible Chicken Koftas with Creamy Garlic Yogurt Sauce are one of my favorite easy dinners. They’re juicy, full of bold spice, and perfectly balanced by the cool, tangy yogurt sauce. Whether I’m feeding a crowd or just meal prepping for the week, this dish always hits the mark with big flavor and comforting texture.

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