Chicken Kofta with Creamy Garlic Yogurt Sauce Recipe - Quick

The first bite offers a comforting contrast: warm, gently spiced chicken, soft and yielding, meeting a cool, velvety garlic yogurt sauce that coats the palate. The kofta glistens with a light caramelized crust, releasing steam perfumed with cumin, coriander, and fresh herbs; the yogurt sauce hums with bright lemon and mellow roasted garlic. It feels like a cozy evening at a bustling Mediterranean kitchen table—satisfying, fragrant, and tenderly familiar.

Why You’ll Love This Chicken Kofta with Creamy Garlic Yogurt Sauce:

This dish balances lightness and richness in a way that feels both indulgent and nourishing. The ground chicken keeps the kofta delicate and tender, while aromatic spices create layers of savory complexity without heaviness. The creamy garlic yogurt sauce adds a cooling, tangy counterpoint that elevates each bite.

The texture is simply delightful: a crisp, golden exterior gives way to a juicy, soft interior, and the sauce’s silkiness creates a luxurious mouthfeel. Visually, the kofta’s warm amber tones against the pale, speckled yogurt sauce make for an inviting plate that’s as beautiful as it is delicious.

Versatile by nature, these kofta can be served on flatbreads for a casual lunch, plated with a grain salad for a weeknight dinner, or offered as elegant appetizers at a gathering. They also travel well—perfect for outdoor meals or packed lunches. Most importantly, this recipe is approachable for home cooks seeking a reliably delicious result.

Ingredients for This Chicken Kofta with Creamy Garlic Yogurt Sauce:

Step-by-Step Instructions for Chicken Kofta with Creamy Garlic Yogurt Sauce:

1. Prepare the garlic yogurt sauce first. If using roasted garlic, mash 2–3 roasted cloves with the back of a spoon; if raw, mince finely. In a bowl, whisk together 1 1/2 cups Greek yogurt, mashed roasted garlic (or 1 clove raw), 2 tbsp lemon juice, 1 tbsp olive oil, 2 tbsp chopped mint or dill, and a pinch of salt and pepper. Taste and adjust for brightness. Chill while you make the kofta so the flavors meld and the sauce refreshes the dish.
2. Grate the onion and drain excess moisture. Finely grate the onion and press lightly in a sieve or between paper towels to remove excess liquid. This keeps the kofta moist without being watery and concentrates the sweetness that will perfume the meat.
3. In a large bowl, combine 1 lb ground chicken, the grated onion, 3 minced garlic cloves, 1/3 cup chopped parsley, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, a pinch of ground cinnamon, 1 tsp salt, 1/2 tsp black pepper, 1/4 cup panko, and the beaten egg. Mix gently with your hands or a fork until just combined. Do not overmix; overworking will make the kofta dense.
4. Cover and chill the mixture for 20–30 minutes. Chilling firms the fats and proteins slightly, making it easier to shape uniform kofta and helping them hold together during cooking.
5. Shape the kofta: wet your hands lightly and form the mixture into 8–10 oval patties or log shapes about 3 inches long. If you prefer skewers, thread them onto soaked wooden skewers or metal ones for grilling. Place shaped kofta on a tray and refrigerate for another 10 minutes to set.
6. Heat a large skillet over medium-high heat and add 2 tbsp olive oil. When the oil shimmers, gently add the kofta without crowding the pan. Sear for 2–3 minutes per side until deep golden and crisp. Use a spatula to turn carefully so they keep their shape.
7. If using a skillet-only method, after searing, reduce heat to medium, cover, and cook for an additional 4–6 minutes, turning halfway, until the kofta reach 165°F (74°C) internal. If finishing in the oven, transfer the seared kofta to a baking sheet and roast at 375°F (190°C) for 8–10 minutes to finish cooking through.
8. Remove the kofta from heat and let them rest for 5 minutes. Resting redistributes juices so each bite is juicy rather than dry.
9. To serve, spoon a generous pool of the creamy garlic yogurt sauce onto a plate, arrange 2–3 kofta on top, and drizzle with a little extra olive oil. Sprinkle chopped parsley or a pinch of smoked paprika for color. Serve with warm pita, a crisp cucumber-tomato salad, or grain pilaf.

How Long to Cook:

Timings depend on method and size of kofta:

• Pan-searing then finishing in skillet: Sear 2–3 minutes per side, then lower heat and cook covered for 4–6 minutes, turning once.
• Pan-sear then oven-finish: Sear 2–3 minutes per side, then roast at 375°F (190°C) for 8–10 minutes.
• Grilling: Grill over medium heat, 3–4 minutes per side, until evenly charred and cooked through.

Internal doneness: Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C) at the thickest part. This is the most reliable way to know the kofta are safe and perfectly cooked.

Tips for Perfect Results:

• Do not overmix the meat. Mix until ingredients are just combined to preserve a tender texture.
• Chill the mixture briefly before shaping. It firms the meat and makes shaping much easier.
• Sear in a hot pan. A well-heated skillet creates a beautiful golden crust and deep flavor.
• Use an instant-read thermometer. It’s the easiest way to avoid under- or overcooking.
• Roast garlic for a milder sauce. Roasted garlic gives a sweeter, more rounded flavor than raw garlic.
• Let kofta rest after cooking. Resting keeps them juicy and makes the texture more pleasing.
• If your mixture feels too loose, add a tablespoon more panko; if too dry, add a teaspoon of olive oil or a splash of yogurt.

Options for Substitutions:

• Herbs: Substitute parsley with cilantro for a brighter finish or with mint for a cooling lift in warm weather.
• Spices: Swap ground coriander for ground fennel for a sweeter lift, or add a pinch of cayenne for heat.
• Breadcrumbs: Use almond flour or crushed crackers for a gluten-free option—reduce quantity slightly for moisture balance.
• Yogurt: Use a dairy-free coconut or almond yogurt for a vegan-style sauce—note flavor and texture will be lighter and slightly sweeter.
• Chicken: Substitute ground turkey or a mix of ground lamb and beef for a richer, more robust version.
• Cooking method: Grill for charred flavor, bake entirely in the oven at 375°F (190°C) for 18–22 minutes, or air-fry at 375°F for 10–12 minutes depending on size.

Watch Out for These Mistakes:

• Overworking the mixture: This compacts the protein and yields dense, dry kofta. Mix gently.
• Skipping the chill: Shaping warm mixture leads to misshapen kofta that fall apart while cooking.
• Cooking at too low a temperature: Searing requires hot oil; otherwise, kofta will steam and fail to develop color and flavor.
• Skipping the thermometer: Relying on time alone can cause undercooking or toughness; use an instant-read thermometer for consistency.
• Using watery yogurt: If the yogurt is too thin, the sauce will be runny. Use thick Greek yogurt or strain regular yogurt in a cheesecloth for 30 minutes.

Estimated Nutrition (per serving, serves 4):

Approximate values—this is a rough guide and will vary with exact ingredients and serving size.

• Calories: 360 kcal
• Protein: 32 g
• Carbohydrates: 8 g
• Fat: 21 g
• Saturated Fat: 5 g
• Fiber: 1 g
• Sodium: ~520 mg

Frequently Asked Questions:

Can I make the kofta mixture ahead of time?

Yes. You can prepare the mixture and refrigerate it for up to 24 hours. For longer storage, shape the kofta and freeze on a tray, then transfer to a zip-top bag for up to 2 months. Thaw in the refrigerator before cooking.

How can I prevent kofta from sticking to the pan?

Make sure the pan and oil are hot before adding the meat, and avoid moving the kofta too early—let a crust form. Use a nonstick skillet or well-seasoned cast-iron for best results.

Is roasted garlic necessary for the sauce?

No. Roasted garlic offers a mellow, sweet flavor, but raw minced garlic produces a brighter, more pungent sauce. Choose based on your preference for intensity.

Can I bake the kofta instead of pan-searing?

Yes. Place kofta on a lightly oiled baking sheet and bake at 375°F (190°C) for 18–22 minutes, turning once. You can broil for 1–2 minutes at the end to develop a crust if desired.

Conclusion:

Chicken Kofta with Creamy Garlic Yogurt Sauce is a dish of comforting contrasts—warm and cool, crisp and silky, aromatic and bright. It invites slow conversation over plates passed between friends or a quiet moment of satisfaction at the end of a busy day. With a few thoughtful steps and simple ingredients, you can create something both elegant and comforting. Enjoy the process: the heady aroma as the spices bloom, the careful shaping, and the joyous first bite shared with people you love.