Chicken Kofta With Creamy Garlic Yogurt Sauce (Printable)
Juicy spiced chicken meatballs with tangy garlic yogurt sauce
# What You'll 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
# How to Make It:
01 - In a large bowl, combine ground chicken, grated onion, minced garlic, parsley, cilantro, cumin, coriander, cinnamon, smoked paprika, chili flakes (if using), salt, and black pepper. Mix until just combined—do not overmix to maintain tender texture.
02 - With wet hands to prevent sticking, shape the mixture into small oval or round meatballs, using approximately 2 tablespoons of mixture per 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. Cook for 8–10 minutes, turning occasionally, until golden brown on all sides and cooked through to an internal temperature of 165°F. Transfer to a plate and cover to keep warm.
04 - In a bowl, combine Greek yogurt, minced garlic, lemon juice, dill, olive oil, salt, and pepper. Stir until smooth and creamy. Adjust seasoning to taste.
05 - Arrange the hot chicken kofta on a serving platter and drizzle generously with the creamy garlic yogurt sauce. Garnish with fresh herbs and serve with extra lemon wedges on the side.
# Expert Suggestions:
01 -
- The spice blend hits that perfect balance between warming comfort and bright freshness
- That creamy garlic sauce ties everything together into something restaurant-worthy
02 -
- Overmixing the meat mixture is the number one mistake people make—those meatballs will turn into hockey pucks
- Let your meatballs rest for about 5 minutes after cooking so the juices redistribute
03 -
- If you're baking instead of frying, arrange on parchment at 200°C (400°F) for 18–20 minutes, turning halfway
- Ground turkey works perfectly if you prefer it over chicken