Chicken Kofta With Garlic Yogurt Sauce
Chicken Kofta With Garlic Yogurt Sauce pairs tender ground chicken patties with parsley, garlic, cumin, coriander, and a cool lemon yogurt dip. It works well for Mediterranean-style dinners, meal prep bowls, pita wraps, or a fresh family meal.
Equipment
- Large mixing bowl
- Chef's Knife
- Large skillet
- Instant-read thermometer
Ingredients
- 500 grams ground chicken
- 1 medium onion finely chopped
- 2 cloves garlic minced for kofta
- 1/4 cup fresh parsley finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt for kofta
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil for cooking
- 1 cup plain yogurt for sauce
- 1 clove garlic minced for sauce
- 2 tablespoons freshly squeezed lemon juice
- 1 pinch salt for sauce
- yogurt extra for serving if desired
Instructions
- Stir yogurt, lemon juice, one minced garlic clove, and a pinch of salt together until smooth, then refrigerate.
- Add ground chicken, onion, remaining garlic, parsley, cumin, coriander, salt, and black pepper to a large bowl.
- Mix gently until evenly combined, being careful not to overwork the ground chicken.
- Shape the mixture into small oval patties or short kofta logs using lightly damp hands.
- Heat olive oil in a large skillet over medium heat until lightly shimmering.
- Cook the kofta for 4 to 5 minutes per side, working in batches if needed.
- Cook until browned and the thickest part reaches 165°F on an instant-read thermometer.
- Rest for 3 minutes, then serve warm with the chilled garlic yogurt sauce.
Notes
Storage: Store cooked chicken kofta in an airtight container in the refrigerator for up to 4 days, keeping the yogurt sauce separate.
Reheating: Reheat kofta gently in a covered skillet or microwave until the center reaches 165°F.
Freezing: Freeze cooked kofta for up to 2 months, then thaw overnight in the refrigerator before reheating.
Expert Tips: Finely chop the onion and parsley so the kofta mixture binds well and cooks evenly.
Sauce Tips: Use Greek yogurt for a thicker sauce or regular plain yogurt for a lighter drizzle.
Variations: Add mint, red pepper flakes, grated cucumber, or a little lemon zest for a fresh change.
Serving Ideas: Serve with pita, rice, cucumber tomato salad, hummus, roasted vegetables, or lemon potatoes.