Chicken Kofta With Garlic Yogurt (Printable)
Spiced ground chicken meatballs served with a rich, tangy garlic yogurt sauce. Ready in 45 minutes.
# What You Need:
→ For the 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
→ For the 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
→ For Serving
20 - Fresh parsley or cilantro, chopped
21 - Lemon wedges
# How to Make It:
01 - In a large bowl, combine ground chicken, grated onion, minced garlic, parsley, cilantro, cumin, coriander, cinnamon, smoked paprika, chili flakes, salt, and black pepper. Mix until just combined, being careful not to overmix the meat.
02 - With wet hands to prevent sticking, shape the mixture into small oval or round meatballs using approximately 2 tablespoons of mixture for each kofta.
03 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the kofta in batches, ensuring not to overcrowd the pan. Cook for 8 to 10 minutes, turning occasionally, until golden brown on all sides and cooked through to an internal temperature of 165°F.
04 - In a separate bowl, combine Greek yogurt, minced garlic, lemon juice, dill, olive oil, salt, and pepper. Stir until smooth and creamy. Adjust seasoning to taste.
05 - Arrange the hot chicken kofta on a serving platter and drizzle generously with the creamy garlic yogurt sauce. Garnish with fresh chopped herbs and additional lemon wedges on the side.
# Expert Tips:
01 -
- Ground chicken stays incredibly moist when you grate onion right into the mixture
- The garlic yogurt sauce transforms simple meatballs into something dinner-party worthy
02 -
- Grating the onion instead of chopping it releases moisture that keeps the chicken from drying out
- Letting the yogurt sauce sit for 10 minutes before serving transforms the sharp garlic into something mellow and wonderful
03 -
- Use a kitchen thermometer to check doneness—cutting into meatballs lets all those juices escape
- Baking at 200°C (400°F) for 18 to 20 minutes gives you beautifully browned kofta without standing at the stove