I get stuck in a chicken rut more than I’d like to admit. You know, the endless cycle of baked chicken breast, grilled chicken breast… and maybe, if I’m feeling wild, a different seasoning on the chicken breast. It gets boring, fast.
This recipe is the cure for boring chicken. I’m going to show you how to make Chicken Kofta with a creamy, punchy garlic yogurt sauce that is so easy, you’ll wonder why you haven’t been making it forever. We’re talking juicy, flavor-packed meatballs that are perfect for a weeknight but fancy enough for guests.
This is one of those meals that looks way more complicated than it is. Stick with me, and you’ll have this incredible dinner on the table without breaking a sweat. It’s going to become a new favorite, I promise.
What You’ll Need
Getting all your ingredients ready first is half the battle. I’ve broken it down into what you need for the kofta and what you need for that amazing sauce. Don’t skip anything here, it all works together.
Here’s the thing about ground chicken, you want a little fat in it. The super lean stuff can get dry. I always go for 93/7 ground chicken if I can find it. It makes a huge difference in how juicy the final kofta is.
For the Chicken Kofta
| Ingredient | Amount |
|---|---|
| Ground Chicken | 1 lb |
| Yellow Onion | ½ medium |
| Garlic Cloves | 3 cloves |
| Fresh Parsley | ½ cup, chopped |
| Fresh Mint | ¼ cup, chopped |
| Panko Breadcrumbs | ¼ cup |
| Large Egg | 1 |
| Ground Cumin | 1½ tsp |
| Ground Coriander | 1 tsp |
| Smoked Paprika | 1 tsp |
| Kosher Salt | 1 tsp |
| Black Pepper | ½ tsp |
| Olive Oil | 2 tbsp |
Now for the sauce. This stuff is liquid gold. Using full-fat Greek yogurt is key because it’s so much creamier and less tangy than the low-fat kind. It makes the sauce feel really luxurious.
For the Garlic Yogurt Sauce
| Ingredient | Amount |
|---|---|
| Plain Greek Yogurt | 1 cup (full-fat) |
| Garlic Cloves | 2-3 cloves |
| Lemon Juice | 2 tbsp, fresh |
| Fresh Dill | 1 tbsp, chopped |
| Kosher Salt | ½ tsp |
| Black Pepper | ¼ tsp |
And don’t forget the fun stuff for serving! This is where you can really make it a full, satisfying meal.
For Serving (My Suggestions)
| Ingredient | Amount |
|---|---|
| Pita Bread | 4-6 pieces, warmed |
| Cucumber | 1, sliced |
| Cherry Tomatoes | 1 cup, halved |
| Red Onion | ¼, thinly sliced |
The Tools for the Job
You don’t need a bunch of fancy equipment for this. It’s all pretty basic stuff you probably already have in your kitchen.
- A large mixing bowl
- A box grater (this is important, I’ll explain why later)
- A small bowl for the sauce
- A large skillet (cast iron is my favorite for this)
- Tongs
- Measuring cups and spoons
- A sharp knife and cutting board
Let’s Get Cooking: The Step-by-Step Guide
Alright, let’s do this. The most important tip I can give you is to make the yogurt sauce first. It gives the flavors time to wake up and get to know each other while you work on the kofta.
Step 1: Make the Garlic Sauce
In your small bowl, mix together the Greek yogurt, lemon juice, chopped dill, salt, and pepper. Now for the garlic, you can either mince it super fine or use a garlic press. I like to grate it on a microplane because it just melts into the sauce. Stir it all up, cover it, and pop it in the fridge. Done.
Step 2: Prep the Onion (The Secret Step!)
Take your half of a yellow onion and grate it on the large holes of a box grater. It’s a little weird, I know. But grating it makes it so fine that it disappears into the meat, giving you flavor without big chunky bits. Now, put the grated onion in a paper towel or a clean kitchen towel and squeeze. Squeeze out as much water as you can. This is the #1 trick to making sure your koftas don’t fall apart.
Step 3: Mix the Kofta Ingredients
Grab your large mixing bowl and put the ground chicken in it. Add the squeezed onion, minced garlic, chopped parsley, mint, panko breadcrumbs, the egg, cumin, coriander, paprika, salt, and pepper. Now get in there with your hands and gently mix everything together. (Don’t overmix, or the meat can get tough).
Step 4: Chill Out
This step feels optional, but it really isn’t. Cover the bowl with the chicken mixture and put it in the fridge for at least 30 minutes. An hour is even better. Chilling the meat helps all the flavors meld together and makes it so much easier to shape. It really helps the koftas hold their shape when you cook them.
Step 5: Shape Your Koftas
Take the chilled mixture out of the fridge. Wet your hands a little with water to keep the meat from sticking to them. Scoop out about 2-3 tablespoons of the mixture and roll it into a little log shape, about 3-4 inches long. Place it on a plate or baking sheet. Repeat until you’ve used all the meat. You should get about 12-15 koftas.
Step 6: Cook to Perfection
Heat the 2 tablespoons of olive oil in your large skillet over medium-high heat. The pan should be hot but not smoking. Gently place the koftas in the pan, making sure not to crowd them. (You might need to do this in two batches). Cook for about 3-4 minutes per side, turning them with tongs until they are golden brown and cooked all the way through. The inside should register 165°F on a meat thermometer.
Step 7: Serve it Up!
Once they’re cooked, take the koftas out of the skillet and let them rest for a minute. Serve them hot with the warm pita bread, the amazing garlic yogurt sauce, and a simple salad of cucumbers, tomatoes, and red onion. A big dollop of that sauce on top is mandatory.
Pro Tips from My Kitchen
I’ve made these hundreds of times, and I’ve learned a few things that take them from good to great. These are the little details that make a big difference.
1. The Grated Onion Trick: I mentioned it before, but it’s worth saying again. Grating the onion and squeezing out the liquid is a total game-changer. It gives you all the sweet onion flavor without the watery texture that can make meatballs mushy and fall apart. Trust me on this one.
2. Don’t Skip the Chill Time: Seriously, don’t. When the meat mixture is cold, the fat is more solid. This helps the koftas stick together when you shape them and when they hit the hot pan. If you skip this, they’re much more likely to be delicate and break apart.
3. Don’t Crowd the Pan: When you put too much food in a pan at once, it steams instead of sears. You want that beautiful golden-brown crust on the outside of your koftas, right? To get that, the meat needs space. Cook in two batches if you have to. It’s worth the extra five minutes.
4. Taste Your Sauce: The recipe for the garlic yogurt is a great starting point, but you should always taste it before you serve it. Does it need a little more salt? A bigger squeeze of lemon? A little more garlic? Adjust it to make it perfect for you.
Mix It Up: Substitutions and Fun Variations
Once you have the basic recipe down, you can start playing with it. It’s pretty hard to mess up.
- Try Different Meats: This works beautifully with ground turkey. Ground lamb is also a classic choice for kofta and gives it a richer flavor.
- Change the Herbs: Not a fan of mint? Leave it out and just use parsley. Or try adding some fresh cilantro or dill right into the meat mixture.
- Spice it Up: If you like some heat, add ¼ to ½ teaspoon of cayenne pepper or red pepper flakes to the chicken mix. A pinch of cinnamon or allspice can also add a nice, warm Middle Eastern flavor.
- Bake Them Instead: If you don’t want to pan-fry, you can bake them. Just place them on a baking sheet lined with parchment paper and bake at 400°F for about 15-20 minutes, flipping them halfway through, until they’re cooked through. They won’t be quite as brown, but they’ll still be delicious.
Make-Ahead & Storage Magic
This is a great recipe to prep ahead of time, which makes it perfect for busy weeks or for when you’re having people over.
Making Ahead:
You can make the entire chicken mixture a day in advance. Just keep it covered tightly in the fridge. You can even shape the koftas and keep them on a plate in the fridge, ready to cook. The garlic yogurt sauce can also be made a day or two ahead. The flavor actually gets better as it sits.
Leftovers and Storage:
If you have any leftovers, they store really well. Just put the cooked koftas and the sauce in separate airtight containers in the fridge. They’ll be good for up to 3-4 days.
You can reheat them in the microwave for a minute or two, or pop them in a 350°F oven for about 10 minutes until they’re warmed through. I actually love eating them cold, chopped up in a salad for lunch the next day.
Frequently Asked Questions (FAQ)
Q1. My koftas are falling apart in the pan. What did I do wrong?
Ans: This usually happens for two reasons: you didn’t squeeze enough water out of the onion, or you skipped chilling the meat mixture. Both steps are really important for helping them bind together.
Q2. Can I use a food processor to mix the chicken?
Ans: You can, but be very careful. Just pulse it a few times until it’s barely mixed. If you over-process it, the meat can turn into a paste and the texture will be tough and rubbery.
Q3. Is regular yogurt okay for the sauce instead of Greek yogurt?
Ans: You can use it, but the sauce will be much thinner. Greek yogurt is strained, which makes it thick and creamy. If you only have regular plain yogurt, you can strain it yourself by placing it in a cheesecloth-lined sieve over a bowl in the fridge for a few hours.
Q4. Can I freeze these?
Ans: Yes! You can freeze them either cooked or uncooked. To freeze uncooked, shape them and place them on a baking sheet in the freezer until solid, then transfer them to a freezer bag. To cook from frozen, just add a few extra minutes to the cooking time. Cooked koftas can be frozen the same way and reheated easily.
Wrapping Up
See? That wasn’t so bad, was it? You now have the secret to making incredibly juicy, flavorful chicken kofta that will break you out of any dinner rut. It’s one of my go-to recipes because it always feels a little special, even on a regular Tuesday night.
The combination of the warm, spiced chicken with that cool, tangy garlic sauce is just perfect. I really hope you give this one a try.
When you do, please come back and leave a comment below! I love hearing how it turned out for you, and if you made any of your own fun variations. I read every single one. Enjoy
