Chicken Kofta with Creamy Garlic Yogurt Sauce Recipe

Chicken Kofta with Creamy Garlic Yogurt Sauce Recipe brings juicy, warm spices and a cool, tangy finish that makes every bite sing. It suits weeknights and casual entertaining, and you can get it on the table in about 35 minutes. I ate the last meatball cold over the sink and felt very proud of my life choices.

Why Choose This Chicken Kofta with Creamy Garlic Yogurt Sauce Recipe

This Chicken Kofta with Creamy Garlic Yogurt Sauce Recipe packs big flavor with lean protein and a sauce you can mix in two minutes. The combo hits savory, herby, garlicky, and citrusy notes without heavy effort.

You can shape the kofta as skewers, patties, or meatballs to match your cookware. The sauce doubles as a dip for veggies and a spread for wraps, which makes leftovers work hard.

The kofta stayed juicy, the garlic yogurt brought cool balance, and my table went silent except for happy chewing ★★★★★

Ingredients You Need

• Ground chicken: 1.5 pounds, 93 percent lean works best for moisture
• Onion: 1 small, grated, then squeezed dry
• Garlic: 4 cloves, finely grated or pressed
• Fresh herbs: 1 cup chopped mix of parsley and cilantro, plus 2 tablespoons mint if you have it
• Spices: 2 teaspoons ground cumin, 1.5 teaspoons ground coriander, 1 teaspoon smoked paprika, 0.5 to 1 teaspoon Aleppo pepper or red pepper flakes, 0.5 teaspoon ground turmeric, 0.5 teaspoon black pepper
• Salt: 1.25 teaspoons, or to taste
• Binder: 0.5 cup panko breadcrumbs or 0.33 cup fine breadcrumbs; use almond flour for gluten free
• Egg: 1 large, beaten, for tenderness and shaping
• Olive oil: 2 tablespoons for cooking and brushing
• Lemon: zest of 1, plus wedges for serving

Creamy Garlic Yogurt Sauce

• Greek yogurt: 1.25 cups, whole milk for extra creaminess; use 2 percent if you prefer lighter
• Garlic: 2 to 3 cloves, microplaned
• Lemon juice: 2 tablespoons
• Extra virgin olive oil: 1 tablespoon
• Fresh dill or mint: 2 tablespoons chopped
• Salt and black pepper: to taste
• Optional: 0.5 teaspoon sumac or a pinch of paprika for color

Pantry shortcuts and notes

• Use store-bought garlic paste and frozen chopped herbs to save time.
• Pre-mixed shawarma or kofta spice blends work in a pinch; use 1.5 to 2 tablespoons and skip separate spices.
• I like Diamond Crystal kosher salt; if you use Morton, reduce slightly.
• Pita or naan, cucumber, tomatoes, red onion, and pickled peppers round out the plate.

Equipment

• Large bowl, box grater, and microplane
• Sheet pan and parchment
• Cast iron skillet or grill pan; outdoor grill works great
• Tongs, instant-read thermometer, and skewers if you want that shape
• Air fryer optional

How to Make Chicken Kofta with Creamy Garlic Yogurt Sauce Recipe

Mix the kofta

• Add ground chicken, grated and well-squeezed onion, garlic, herbs, spices, salt, breadcrumbs, egg, olive oil, and lemon zest to a bowl.
• Stir with a fork or your hand until the mix looks sticky and uniform.
• Cover and chill 15 minutes to help it set while you prep the sauce.

Stir the creamy garlic yogurt sauce

• In a small bowl, whisk yogurt, garlic, lemon juice, olive oil, dill or mint, salt, and pepper.
• Taste and adjust salt or lemon.
• Sprinkle sumac or paprika if you want a pop of color, then chill.

Shape and choose your cooking method

• For skewers: oil your hands, split the mix into 8 portions, and mold each around a metal or soaked wooden skewer.
• For patties: shape 8 oval patties about 0.75 inch thick.
• For meatballs: roll 20 to 24 golf ball size pieces.

Cook on a skillet or grill

• Heat a lightly oiled cast iron skillet or grill pan over medium-high until hot.
• Cook skewers or patties 3 to 4 minutes per side until browned with an internal temp of 165 F.
• For meatballs, turn every 2 minutes and cook 8 to 10 minutes total.

Oven or air fryer option

• Oven: place shaped kofta on a parchment-lined sheet, brush with oil, and bake at 425 F for 12 to 15 minutes, broiling the last 1 to 2 minutes to brown.
• Air fryer: arrange in a single layer, 400 F for 9 to 12 minutes, shaking once.

Rest and sauce it up

• Let the kofta rest 3 minutes so juices settle.
• Swirl the sauce, then spoon over the kofta or serve on the side with lemon wedges.

Tips & Common Mistakes

• Squeeze the onion dry or the mix turns watery and falls apart.
• Use 93 percent lean chicken; extra lean dries out fast.
• Mix until sticky; under-mixed meat crumbles, over-mixed meat turns rubbery.
• Chill the mixture so shaping feels easy and the kofta holds on the pan.
• Oil your hands and tools to prevent sticking.
• Don’t crowd the pan; space helps browning and keeps steam away.
• Pull at 165 F internal temp; higher temps push out moisture.
• Salt the sauce just enough; yogurt can taste flat without a solid pinch.
• Warm flatbreads before serving; cold bread dulls the whole plate.
• Keep a lemon wedge nearby; a fresh squeeze brightens every bite.

Variations I've Tried

• Herby green: add extra mint and dill, and finish with a shower of chopped herbs and a drizzle of olive oil.
• Spicy kick: swap Aleppo for hot paprika and add a diced jalapeño to the mix.
• Smoky grill: add 0.5 teaspoon ground ancho and cook over charcoal for gentle smoke.
• Low carb: replace breadcrumbs with almond flour and serve over shredded lettuce with cucumbers and tomatoes.
• Shawarma vibe: add 0.5 teaspoon ground cinnamon and 0.25 teaspoon allspice to the spice mix.

How to Serve

Pile kofta on warm pita or rice, spoon on the creamy garlic yogurt sauce, and add cucumbers, tomatoes, and quick pickled red onions. Drizzle olive oil and squeeze lemon over the top for brightness. Pair with a simple chopped salad or roasted veggies, and pour a crisp pilsner or a citrusy seltzer. If you like heat, pass harissa or chili crisp at the table.

Make-Ahead and Storage

• Make the kofta mix up to 24 hours ahead and keep it covered in the fridge.
• Cooked kofta keeps 4 days in the fridge or 2 months in the freezer.
• The sauce keeps 4 days in the fridge; stir before serving.
• Reheat kofta in a 350 F oven 8 to 10 minutes, in a covered skillet over medium with a splash of water, or in an air fryer at 350 F for 4 to 6 minutes.
• Freeze cooked kofta on a sheet pan, then bag them so they don’t clump; thaw overnight in the fridge before reheating.

Ally Sanders

Chicken Kofta with Creamy Garlic Yogurt Sauce Recipe

Chicken Kofta with Creamy Garlic Yogurt Sauce brings juicy, warmly spiced chicken together with a cool, tangy yogurt sauce in about 35 minutes, perfect for weeknights or casual entertaining.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Lunch

Ingredients

  

• 1 1/2 pounds ground chicken (about 93% lean)
• 1 small onion, grated and well squeezed dry
• 4 cloves garlic, finely grated or pressed
• 1 cup chopped fresh parsley and cilantro (mixed)
• 2 tablespoons chopped fresh mint (optional but recommended)
• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 1/2 to 1 teaspoon Aleppo pepper or red pepper flakes
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon black pepper
• 1 1/4 teaspoons salt, or to taste
• 1/2 cup panko breadcrumbs or 1/3 cup fine breadcrumbs (use almond flour for gluten free)
• 1 large egg, beaten
• 2 tablespoons olive oil, plus more for brushing
• 1 lemon, zested, plus wedges for serving

• 1 1/4 cups Greek yogurt (whole milk or 2%)
• 2 to 3 cloves garlic, microplaned
• 2 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil
• 2 tablespoons chopped fresh dill or mint
• salt and black pepper, to taste
• 1/2 teaspoon sumac or a pinch of paprika for color

Instructions

 

1. In a large bowl, combine the ground chicken, grated and well-squeezed onion, garlic, chopped herbs, spices, salt, breadcrumbs, beaten egg, olive oil, and lemon zest.
2. Mix with a fork or your hand until the mixture looks sticky and uniform.
3. Cover and chill for 15 minutes to help the mixture set while you prepare the sauce.

1. In a small bowl, whisk together the Greek yogurt, garlic, lemon juice, olive oil, dill or mint, salt, and black pepper.
2. Taste and adjust the seasoning with more salt or lemon if needed, then sprinkle with sumac or paprika if using.
3. Chill the sauce until ready to serve.

1. Oil your hands lightly, then shape the mixture as desired: for skewers, divide into 8 portions and mold around skewers; for patties, form 8 oval patties about 3/4 inch thick; for meatballs, roll 20 to 24 golf ball–size pieces.

1. Heat a lightly oiled cast iron skillet or grill pan over medium-high heat until hot.
2. Cook skewers or patties for 3 to 4 minutes per side until browned and the internal temperature reaches 165°F.
3. For meatballs, turn every 2 minutes and cook for 8 to 10 minutes total, or until they reach 165°F inside.

1. For the oven, place shaped kofta on a parchment-lined baking sheet, brush lightly with oil, and bake at 425°F for 12 to 15 minutes, broiling for the last 1 to 2 minutes to brown.
2. For the air fryer, arrange kofta in a single layer and cook at 400°F for 9 to 12 minutes, shaking or turning once halfway through, until cooked through.

1. Let the kofta rest for 3 minutes so the juices settle.
2. Stir the yogurt sauce, then spoon it over the kofta or serve on the side with lemon wedges.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe, including a portion of sauce): 410 calories; fat 24 g; saturated fat 6 g; carbohydrates 14 g; fiber 1 g; sugars 4 g; protein 34 g; sodium 760 mg. Values will vary based on specific ingredients, brands, and portion sizes.