Chicken Kofta with Yogurt Sauce

This delectable chicken kofta recipe transforms humble ground chicken into aromatic, juicy flavor bombs perfect for weeknight dinners or casual entertaining. The garlic yogurt sauce adds a cooling contrast that perfectly complements the warm spices in the meat mixture.

I first made these koftas when looking for a healthier alternative to beef kebabs, and they've since become my go to dish whenever I want something impressive without spending hours in the kitchen. The way the kitchen fills with the scent of toasted spices never fails to build anticipation for dinner.

Ingredients

• Ground Chicken adds a lighter alternative to traditional beef or lamb kofta while remaining juicy and flavorful. Look for chicken that's not too lean to ensure moistness.
• Onion provides essential moisture and sweetness that keeps the kofta tender. Choose a sweet variety like Vidalia for best results.
• Garlic forms the aromatic base of both the kofta and yogurt sauce. Fresh cloves yield the most vibrant flavor.
• Fresh Parsley brightens the mixture with color and herbaceous notes. Always opt for flat leaf Italian parsley rather than curly for better flavor.
• Ground Cumin contributes warm earthy notes essential to authentic kofta. Toasting whole seeds before grinding elevates the flavor dramatically.
• Ground Coriander adds citrusy notes that complement the cumin perfectly. Always check for freshness as it loses potency quickly.
• Plain Yogurt creates a creamy sauce foundation. Full fat Greek yogurt works best for a rich texture.
• Lemon Juice provides acidity that balances the richness of the meat and yogurt. Fresh is non negotiable here.

Step-by-Step Instructions

Prepare the Meat Mixture

Combine ground chicken, finely chopped onion, minced garlic, and chopped parsley in a large bowl. The onion should be almost paste like in texture to help bind the mixture. Use your hands to incorporate everything evenly without overworking the meat, which could make the kofta tough.

Add the Spices

Sprinkle the ground cumin, coriander, salt, and black pepper over the meat mixture. Mix thoroughly with your hands until all seasonings are evenly distributed throughout. The mixture should hold together when pressed but still feel somewhat light and not densely packed.

Shape the Kofta

Wet your hands with cold water to prevent sticking. Take about 2 tablespoons of the mixture and shape it into an elongated oval about 3 inches long and 1 inch thick. Place formed koftas on a parchment lined tray. Wetting your hands between each kofta will make the process much easier and give your koftas a smoother appearance.

Grill to Perfection

Preheat your grill or grill pan until very hot, then reduce to medium high heat. Brush the surface with olive oil to prevent sticking. Place koftas on the hot surface, allowing space between each. Cook undisturbed for 5 to 7 minutes until they develop a deep golden crust, then carefully flip and cook for another 5 minutes until the internal temperature reaches 165°F.

Prepare the Yogurt Sauce

While the koftas are cooking, combine the plain yogurt with lemon juice, a pinch of salt, and one finely minced garlic clove if desired for extra punch. Whisk until smooth and creamy. Chill until ready to serve for the best flavor contrast with the hot koftas.

Bookmark

I absolutely treasure the ground coriander in this recipe. My grandmother taught me that coriander is the secret weapon in Middle Eastern cooking, adding a brightness that balances the earthiness of cumin. Whenever I smell these spices toasting, I'm instantly transported to her kitchen where she would tell stories while preparing feasts that brought our entire extended family together.

Make Ahead Options

These koftas are perfect for meal prepping. You can prepare the meat mixture up to 24 hours ahead and keep it refrigerated. This not only saves time but actually improves the flavor as the spices have more time to permeate the meat. Alternatively, you can form the koftas and freeze them raw on a parchment lined tray until solid, then transfer to a freezer bag where they'll keep for up to three months. Thaw overnight in the refrigerator before cooking.

Serving Suggestions

Chicken kofta pairs beautifully with warm pita bread, a simple cucumber tomato salad, and extra yogurt sauce on the side. For a more substantial meal, serve alongside vermicelli rice or tabbouleh. I find that a sprinkle of sumac and fresh herbs over everything just before serving adds a professional restaurant quality touch that impresses guests every time. This versatile dish works equally well as an appetizer when made into smaller portions or as a main course.

Cultural Context

Kofta appears in cuisines across the Middle East, Mediterranean, South Asia, and the Balkans, each region adding its own signature spice combinations. While traditionally made with lamb or beef, chicken versions have become increasingly popular as a lighter alternative. The word kofta comes from Persian, meaning "to grind" referring to the preparation of the meat. Throughout history, kofta has been both everyday sustenance and celebration food, demonstrating how humble ingredients can be transformed into something truly special through careful seasoning and technique.

Recipe FAQs

→ Can I make chicken kofta in advance?

Yes, you can prepare the kofta mixture up to 24 hours in advance and keep it refrigerated. You can also shape the kofta and refrigerate them, covered, for several hours before cooking. The yogurt sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator.

→ Can I bake chicken kofta instead of grilling?

Absolutely! Bake them on a lined baking sheet at 400°F (200°C) for about 20-25 minutes, turning halfway through, until they reach an internal temperature of 165°F (74°C).

→ What can I serve with chicken kofta?

Chicken kofta pairs wonderfully with warm pita bread, rice pilaf, tabbouleh salad, or a simple cucumber tomato salad. You can also serve them as part of a mezze platter with hummus, baba ganoush, and olives.

→ Can I use ground turkey instead of chicken?

Yes, ground turkey works as an excellent substitute for ground chicken in this dish. The cooking time and method remain the same, and you'll still get a delicious result with the same spice profile.

→ How do I know when chicken kofta are fully cooked?

Chicken kofta are done when they reach an internal temperature of 165°F (74°C). If you don't have a meat thermometer, cut into one kofta to ensure the meat is no longer pink and the juices run clear.

→ Can I freeze chicken kofta?

Yes, you can freeze both raw and cooked kofta. For raw kofta, freeze them on a tray first, then transfer to a freezer bag for up to 3 months. For cooked kofta, cool completely before freezing and reheat thoroughly before serving.