Name: Chicken Kofta with Garlic Yogurt Sauce Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 1.5 lbs ground chicken (preferably dark meat); 1 medium onion, finely chopped; 4 cloves garlic, minced; 1/2 cup fresh cilantro, finely chopped; 1/4 cup fresh mint, finely chopped; 1 large egg, lightly beaten; 1/2 cup breadcrumbs (panko or regular); 1 tablespoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional); 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper (or to taste); 2 tablespoons olive oil (for cooking); 1 cup plain Greek yogurt (full-fat or low-fat); 2 cloves garlic, minced; 1 tablespoon lemon juice; 1 tablespoon olive oil; 1/4 cup fresh dill, chopped; Salt and pepper to taste; Fresh parsley, chopped; Lemon wedges; Pita bread or rice

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Introduction

Chicken Kofta with Garlic Yogurt Sauce is a flavorful and tender dish that brings Middle Eastern-inspired spices to your table. The juicy chicken kofta, paired with a tangy and creamy garlic yogurt sauce, makes for a perfect meal served with pita bread or rice.

The image shows four grilled meat patties placed side by side on a white plate with blue speckles. Each patty has a browned, slightly charred surface with visible green herbs inside the meat. A creamy white sauce with finely chopped green herbs is generously spread over the top of the patties and pools around the base. Fresh green parsley leaves are scattered on and around the patties, adding color and freshness. A silver fork is placed on the left side of the plate, touching the sauce. The plate is set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs ground chicken (preferably dark meat)
1 medium onion, finely chopped
4 cloves garlic, minced
1/2 cup fresh cilantro, finely chopped
1/4 cup fresh mint, finely chopped
1 large egg, lightly beaten
1/2 cup breadcrumbs (panko or regular)
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
2 tablespoons olive oil (for cooking)
1 cup plain Greek yogurt (full-fat or low-fat)
2 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon olive oil
1/4 cup fresh dill, chopped
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Pita bread or rice (for serving)

Instructions

Prepare the Chicken Kofta Mixture: In a large bowl, gently combine the ground chicken, chopped onion, minced garlic, cilantro, mint, egg, breadcrumbs, cumin, coriander, smoked paprika, cayenne pepper (if using), salt, and pepper. Be careful not to overmix.
Test the Seasoning: Take a small amount of the mixture (about a teaspoon) and cook it in a pan until cooked through. Taste it and adjust the seasoning in the main bowl if needed.
Form the Kofta: Shape the mixture into 1.5 to 2-inch long and 1-inch diameter pieces, like small sausages or oblong meatballs. Wet your hands slightly with water to prevent sticking.
Chill the Kofta (Optional): Place the formed kofta on a plate or baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for at least 30 minutes (up to a few hours).
Cook the Chicken Kofta: Heat the olive oil in a large skillet over medium heat.
Sear the Kofta: Carefully place the kofta in the skillet, leaving space between each one. Sear on all sides until nicely browned, about 2-3 minutes per side.
Cook Through: Reduce heat to medium-low, cover the skillet, and cook for 8-10 minutes or until cooked through (internal temperature reaches 165°F/74°C).
Rest (Optional): Remove the kofta from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Let them rest for a few minutes before serving.
Prepare the Garlic Yogurt Sauce: In a medium bowl, combine the Greek yogurt, minced garlic, lemon juice, olive oil, and chopped dill.
Season to Taste: Add salt and pepper to the sauce according to your preference.
Mix Well: Stir all the sauce ingredients together until well combined.
Chill (Optional): Cover and refrigerate the sauce for at least 30 minutes to let the flavors meld.
Serve: Arrange the cooked chicken kofta on a serving platter. Drizzle with the garlic yogurt sauce and garnish with fresh parsley and lemon wedges. Serve immediately with warm pita bread or rice.

Tips & Variations

For extra moist kofta, use ground chicken thighs instead of breast meat.
Adding a splash of lemon juice to the kofta mixture brightens the flavors.
If you prefer spicy, increase the cayenne pepper or add a pinch of chili flakes to the sauce.
Fresh mint can be swapped with fresh basil or parsley for a different herbal note.
To cook kofta on the grill, shape as directed and cook over medium heat until done.

Storage

Store any leftover cooked kofta in an airtight container in the refrigerator for up to 3 days. Keep the garlic yogurt sauce separate in the fridge for up to 2 days. Reheat kofta gently in a skillet or oven to retain moisture. The sauce is best served cold and should be stirred before serving again.

How to Serve

The image shows four browned meat patties arranged in a row on a white plate with a speckled texture, each patty covered with a thick layer of white creamy sauce that has green herb pieces mixed in. The patties have a crispy, charred exterior with flecks of green herbs visible inside, and the sauce drips slightly onto the plate. Fresh green herbs are sprinkled on top of the sauce, adding contrast to the golden brown and white colors. On the left side of the plate, a silver fork rests partially dipped in the sauce. The surface beneath the plate is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the kofta ahead of time?

Yes, you can shape the kofta and refrigerate them for a few hours before cooking. This helps them hold their shape and enhances the flavors.

Can I freeze chicken kofta?

Chicken kofta can be frozen either raw or cooked. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. Use within 2 months. Thaw in the refrigerator before cooking or reheating.