Chicken Kofta With Garlic Yogurt (Printable)
Spiced ground chicken meatballs served with a rich tangy garlic yogurt sauce for a comforting Middle Eastern meal.
# 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 (optional)
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 (or 1 tbsp dried dill)
18 - 1 tbsp olive oil
19 - Salt and black pepper, to taste
→ For Serving
20 - Fresh parsley or cilantro, chopped
21 - Lemon wedges
# Directions:
01 - Combine ground chicken, grated onion, minced garlic, parsley, cilantro, cumin, coriander, cinnamon, smoked paprika, chili flakes if using, salt, and black pepper in a large bowl. Mix until just combined—do not overmix to maintain tenderness.
02 - Wet your hands to prevent sticking, then 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 for proper browning.
04 - Cook for 8–10 minutes, turning occasionally until golden brown on all sides and cooked through. The internal temperature should reach 165°F. Transfer to a plate and cover to keep warm.
05 - Combine Greek yogurt, minced garlic, lemon juice, dill, olive oil, salt, and pepper in a bowl. Stir until smooth and creamy, adjusting seasoning to taste.
06 - Plate the hot chicken kofta drizzled with the creamy garlic yogurt sauce. Garnish generously with fresh herbs and serve with extra lemon wedges on the side.
# Expert Tips:
01 -
- The garlic yogurt sauce cuts through the spices and creates this incredible cool creamy contrast that makes every bite feel balanced
- These meatballs stay ridiculously juicy because the grated onion releases moisture right into the chicken as it cooks
02 -
- The first time I made these, I packed the meatballs too tightly and they came out like little hockey pucks, so handle the mixture gently
- Letting the finished meatballs rest for 5 minutes under foil helps the juices redistribute instead of running out the moment you cut into them
03 -
- Grating the onion on the smallest holes of your box grater releases maximum moisture into the meat mixture
- Let the meatball mixture rest in the refrigerator for 30 minutes before shaping if you have time, it helps the flavors meld and makes the mixture easier to handle