Chicken Kofta With Creamy Garlic Yogurt Sauce (Print View)

Juicy spiced chicken meatballs paired with tangy garlic yogurt sauce. A Middle Eastern favorite ready in 45 minutes.

# What You Need:

→ Chicken Kofta

01 - 1.1 lb ground chicken
02 - 1 small onion, finely grated
03 - 2 cloves garlic, minced
04 - 2 tbsp fresh parsley, finely chopped
05 - 2 tbsp fresh cilantro, finely chopped
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1/2 tsp ground cinnamon
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp chili flakes
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 1 tbsp olive oil for cooking

→ Creamy Garlic Yogurt Sauce

14 - 1 cup Greek yogurt
15 - 1 clove garlic, finely minced
16 - 1 tbsp lemon juice
17 - 2 tbsp fresh dill, chopped
18 - 1 tbsp olive oil
19 - Salt and black pepper to taste

→ Serving

20 - Fresh parsley or cilantro, chopped
21 - Lemon wedges

# How to Make It:

01 - Combine ground chicken, grated onion, minced garlic, parsley, cilantro, cumin, coriander, cinnamon, smoked paprika, chili flakes, salt, and black pepper in a large bowl. Mix until just combined—do not overmix to maintain texture.
02 - With wet hands to prevent sticking, shape the mixture into small oval or round meatballs using approximately 2 tablespoons each.
03 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add kofta in batches without overcrowding the pan. Cook for 8–10 minutes, turning occasionally, until golden brown on all sides and cooked through to 165°F internal temperature. Transfer to a plate and cover to keep warm.
04 - Combine Greek yogurt, minced garlic, lemon juice, dill, olive oil, salt, and pepper in a bowl. Stir until smooth and creamy. Adjust seasoning to taste.
05 - Arrange hot chicken kofta on serving plates and drizzle generously with creamy garlic yogurt sauce. Garnish with fresh chopped herbs and serve with lemon wedges on the side.

# Expert Tips:

01 -
  • The ground chicken stays remarkably juicy thanks to the grated onion, which melts into the meat as it cooks
  • The creamy yogurt sauce can be made days ahead and actually tastes better after the garlic has time to mellow
  • These freeze beautifully uncooked, so you can always have homemade kofta ready for unexpected guests
02 -
  • Overmixing the ground chicken makes the texture dense and rubbery, so mix just enough to combine everything
  • The grated onion releases moisture that keeps the kofta juicy, but do not squeeze it out before adding
  • Letting the shaped meatballs rest for 15 minutes before cooking helps them hold together better
  • If the meat mixture feels too wet to shape, refrigerate it for 20 minutes to firm up slightly
03 -
  • Grating half a zucchini and squeezing out the excess moisture adds incredible juiciness without changing the flavor
  • Use a meat thermometer to avoid overcooking, as ground chicken dries out faster than you would expect

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