Chicken kofta with garlic yogurt sauce mixes ground chicken with grated onion, herbs, and warm spices, shapes it into logs or patties, and grills or pan-cooks them, served with a simple garlic-lemon yogurt sauce, ready in about 25 minutes. Chilling the shaped kofta for 15 minutes before cooking, as the instructions specify, helps them hold their shape on the grill or in the pan instead of falling apart.
Chicken Kofta with Garlic Yogurt Sauce
Ingredients
- For the kofta:
- 1 lb ground chicken
- 1/4 cup grated onion
- 2 cloves garlic, minced
- 2 tbsp chopped parsley or cilantro
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for cooking)
- For the garlic yogurt sauce:
- 1 cup plain Greek yogurt
- 1 clove garlic, grated
- 1 tbsp lemon juice
- Salt to taste
Instructions
- In a bowl, mix ground chicken with onion, garlic, herbs, and spices until well combined.
- Form mixture into small logs or patties. Chill for 15 minutes to help them hold shape.
- Preheat grill or skillet over medium heat. Add a little oil.
- Cook koftas for 4–5 minutes per side until golden and fully cooked (internal temp 165°F).
- For the sauce, mix yogurt, garlic, lemon juice, and salt in a bowl.
- Serve koftas warm with garlic yogurt sauce on the side or drizzled over top.
Recipe Notes
- You can bake the koftas at 400°F for 18–20 minutes.
- Add red chili flakes for extra heat.
- Serve with pita, rice, or over a fresh salad.
Nutrition
- Serving Size
- 2 koftas with sauce
- Calories
- 290
- Sugar
- 2g
- Sodium
- 360mg
- Fat
- 18g
- Saturated Fat
- 5g
- Unsaturated Fat
- 12g
- Trans Fat
- 0g
- Carbohydrates
- 4g
- Fiber
- 0g
- Protein
- 26g
- Cholesterol
- 90mg
Why you'll love this
- Grating the onion rather than dicing it distributes its moisture and flavor evenly through the ground chicken mixture, which is a classic kofta technique for keeping the meat cohesive.
- Making the yogurt sauce completely separately, with no cooking involved, means it stays cool and tangy to contrast against the warm, spiced kofta.
Tips for the best result
- Chill the shaped kofta for the full 15 minutes, as the instructions specify, before they go on the grill or in the skillet.
- Check for a 165°F internal temperature, as the recipe specifies, rather than relying on color alone, since ground chicken can look done on the outside before it's fully cooked.
Troubleshooting
The kofta fell apart during cooking.
This usually means they weren't chilled long enough before cooking. Chill for the full 15 minutes, as the instructions specify, so the mixture firms up and holds together.
No grill or skillet preference works.
Bake the koftas at 400°F for 18-20 minutes instead, exactly as the recipe's own notes suggest, as an alternative to grilling or pan-frying.
Mixture seems too wet.
add a tablespoon of extra breadcrumbs or a beaten egg to help bind it.
Store covered in the refrigerator and reheat gently so the kofta doesn't dry out.
The recipe's own notes suggest pita, rice, or a fresh salad, with red chili flakes for extra heat.
Frequently asked questions
Can I use ground turkey instead of chicken for kofta?
Absolutely! Ground turkey works beautifully as a substitute. Just add an extra tablespoon of olive oil to the mixture since turkey tends to be leaner than chicken.
How spicy is Chicken Kofta with Garlic Yogurt?
Traditional chicken kofta is aromatic but mild. Adjust the heat by adding cayenne pepper or red pepper flakes to taste – start with ¼ teaspoon for a gentle warmth.
Can I make these koftas in the air fryer?
Yes! Cook at 375°F for 12-14 minutes, flipping halfway through. Spray the basket with oil first to prevent sticking.
How do I keep the koftas from sticking to the grill?
Make sure your grill grates are clean, hot, and well-oiled. Also, avoid moving the koftas too early – let them develop a crust first.
What’s the best yogurt to use for garlic yogurt sauce?
Greek yogurt creates the creamiest sauce. Full-fat provides the richest flavor, but 2% works well too. Avoid non-fat as it can be watery.
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