Chicken Kofta with Creamy Garlic Yogurt Sauce | Easy Recipe!

If you’re craving something comforting yet bright, spiced yet creamy, these chicken kofta nestled under a silky garlic yogurt sauce will win you over at first bite. Imagine juicy, herb-laced chicken, seared for a little char and kissed with warm spices, then draped with a cool, garlicky sauce that brings everything into balance. This is the kind of dish that feels restaurant-worthy but uses simple ingredients and straightforward techniques you can master at home. Expect vibrant flavor, tender texture, and a dinner that can be dressed up for guests or served casually for a cozy night in.

What Makes This Chicken Kofta with Creamy Garlic Yogurt Sauce Irresistible

Chicken kofta is wonderfully versatile, kind to your budget, and fast enough for weeknights—yet special enough to anchor a weekend feast. The kofta themselves are succulent and fragrant thanks to onion, fresh herbs, and a mix of pantry spices that bring gentle warmth instead of overwhelming heat. The garlic yogurt sauce is the magic that ties it together—cool, tangy, and creamy, it highlights the spices while keeping each bite light and satisfying. You can tuck the kofta into warm flatbreads, spoon them over rice, or pile them onto a platter with crunchy veggies for a colorful, crowd-pleasing spread.

What You’ll Need: Ingredients for Chicken Kofta with Creamy Garlic Yogurt Sauce

Here’s everything required to make both the kofta and the sauce. Each ingredient plays a role—flavor, texture, or balance—so you get a complete, harmonious dish.

For the Chicken Kofta

• Ground chicken (about 1.5 lb / 680 g) — Lean, mild, and perfect for soaking up spices and aromatics.
• Yellow onion, finely grated (1 small) — Adds moisture and gentle sweetness to keep the kofta tender.
• Garlic, minced (3 cloves) — Brings savory depth and classic aromatic punch.
• Fresh parsley, finely chopped (1/2 cup) — Bright, herbal lift that balances the warm spices.
• Fresh mint, finely chopped (2 tablespoons) — Cooling note that makes the flavors pop.
• Breadcrumbs (1/2 cup) — Helps bind and creates a soft, juicy texture.
• Egg (1 large) — Another binder to hold everything together without drying out.
• Ground cumin (1.5 teaspoons) — Warm, earthy backbone of Middle Eastern flavor.
• Ground coriander (1 teaspoon) — Citrusy spice that keeps things lively.
• Paprika (1 teaspoon) — Adds color and a gentle smoky sweetness.
• Ground cinnamon (1/4 teaspoon) — A subtle hint of warmth that rounds out the savory notes.
• Red pepper flakes or cayenne (1/4 to 1/2 teaspoon) — Optional heat for a gentle kick.
• Salt (1 to 1.25 teaspoons), plus more to taste — Crucial for amplifying every flavor.
• Black pepper (1/2 teaspoon) — Mild heat that complements the spices.
• Olive oil (1 to 2 tablespoons) — For searing the kofta and adding a touch of richness.

For the Creamy Garlic Yogurt Sauce

• Plain Greek yogurt (1 cup; 2% or whole) — Thick, tangy base that turns silky and luscious.
• Garlic, very finely minced or grated (2 cloves) — Delivers bold, savory flavor to the sauce.
• Lemon juice (1 to 2 tablespoons) — Brings brightness and balances richness.
• Olive oil (1 tablespoon) — Adds body and a subtle, fruity note.
• Salt (1/4 to 1/2 teaspoon) — Seasoning that sharpens the flavors.
• Fresh dill or parsley, chopped (1 to 2 tablespoons) — Optional herbal finish for freshness.

For Serving (Optional but Wonderful)

• Warm pita or flatbreads — Ideal for scooping and wrapping.
• Cooked rice or couscous — A comforting base to catch the sauce.
• Cucumber, tomato, and red onion — Crisp, juicy contrast to the warm kofta.
• Lemon wedges — A final squeeze lifts every bite.
• Extra herbs (parsley, mint, dill) — Freshness that makes the plate feel abundant.

How to Cook It: Step-by-Step Guide to Chicken Kofta with Creamy Garlic Yogurt Sauce

1. Prep the onion. Finely grate the onion on the small side of a box grater. Squeeze out excess liquid with your hands or a clean towel. Removing extra moisture helps the kofta hold together and brown better.
2. Make the kofta mixture. In a large bowl, combine ground chicken, grated onion, minced garlic, parsley, mint, breadcrumbs, egg, cumin, coriander, paprika, cinnamon, red pepper flakes (if using), salt, and black pepper. Mix gently with clean hands or a fork until evenly combined. Avoid overmixing to keep the texture tender.
3. Chill the mixture. Cover and refrigerate for 20 to 30 minutes. This brief rest helps the breadcrumbs hydrate and the flavors meld, making shaping easier.
4. Shape the kofta. With damp hands, form the mixture into small oval logs or patties, about 2 tablespoons each. You can also shape them around skewers for a more traditional look. Arrange on a plate or tray.
5. Make the garlic yogurt sauce. In a bowl, whisk together Greek yogurt, grated garlic, lemon juice, olive oil, and salt until smooth. Stir in chopped dill or parsley if you like. Taste and adjust salt and lemon. Let it sit for at least 10 minutes so the garlic mellows.
6. Preheat your pan. Set a large nonstick or well-seasoned cast-iron skillet over medium to medium-high heat. Add 1 tablespoon of olive oil and heat until shimmering.
7. Sear the kofta. Place a few kofta in the pan, leaving space between them. Cook 3 to 4 minutes until the bottoms are deeply golden. Flip and cook another 3 to 4 minutes. Adjust heat as needed so they brown without scorching.
8. Finish cooking. Continue cooking, turning as necessary, until the kofta are cooked through (internal temperature 165°F/74°C). Transfer to a plate and tent loosely with foil while you cook the remaining batches. Add more oil if the pan looks dry.
9. Alternative oven method. If you prefer, arrange shaped kofta on a lightly oiled, foil-lined sheet pan. Bake at 425°F (220°C) for 12 to 16 minutes, flipping once, until browned and fully cooked.
10. Alternative grill method. Preheat a well-oiled grill to medium-high. Grill kofta 3 to 4 minutes per side until nicely charred and cooked through. If using skewers, turn gently to keep them intact.
11. Taste and season. Try a small piece of the first batch and adjust salt or lemon in the sauce, or sprinkle the kofta with a pinch of flaky salt. Seasoning to taste at the end makes the flavors pop.
12. Serve generously. Spoon the creamy garlic yogurt sauce onto a platter, nestle the kofta on top, and finish with herbs, a drizzle of olive oil, and lemon wedges. Offer warm pita or rice and a crunchy salad on the side.

Timing & Preparation Details You’ll Appreciate

• Prep time: About 25 minutes (including shaping and sauce).
• Chill time: 20 to 30 minutes for the mixture to firm and flavors to meld.
• Cook time: 12 to 18 minutes total, depending on method and size of kofta.
• Total time: Around 60 minutes, relaxed pace.
• Yield: Serves 4 as a main (about 16 small kofta).

The dish is ready to enjoy as soon as the kofta are cooked through and the sauce has had a brief rest to soften the raw garlic edge. If you’re serving guests, you can make the sauce and shape the kofta earlier in the day; then cook them fresh for the best texture and aroma.

Tips for Success (From My Kitchen to Yours)

• Mind the moisture. Grating the onion and then squeezing it dry is key. Too wet and the kofta won’t brown well or may break apart.
• Keep your hands damp when shaping. A little water prevents sticking and gives you smooth, tidy kofta.
• Don’t overwork the mixture. Mix just until combined to avoid a dense texture. Gentle handling means tender results.
• Use medium heat for a confident sear. High heat burns the exterior before the inside cooks; medium to medium-high achieves color and juiciness.
• Rest the sauce. Ten to fifteen minutes lets the garlic and lemon mingle so the sauce tastes round and cohesive.
• Season in layers. Salt the mixture, taste a tester patty, and adjust the final seasoning and sauce before serving.
• Consider skewers for grilling. Metal or soaked wooden skewers make turning easy and add a festive presentation.
• Make it your own. Swap parsley for cilantro, add a pinch of allspice, or stir finely chopped cucumbers into the sauce for a tzatziki feel.

Your Nutrition at a Glance

These values are approximate and will vary with ingredient brands and exact portions. Estimates below are for one serving out of four, including sauce.

Note: Serving with pita or rice will increase carbohydrate and calorie counts. Using leaner chicken and low-fat yogurt will reduce fat and calories.

Frequently Asked Questions

Can I bake the chicken kofta instead of pan-searing?

Yes. Bake at 425°F (220°C) for 12 to 16 minutes, flipping halfway, until browned and cooked through. For deeper color, broil for the last 1 to 2 minutes, watching closely.

What can I use instead of ground chicken?

Ground turkey works beautifully and behaves similarly. You can also use lamb or beef for a richer, more traditional kofta flavor—adjust fat and cooking time accordingly.

Can I make the kofta mixture ahead or freeze it?

Absolutely. Shape and refrigerate up to 24 hours in advance. To freeze, arrange shaped kofta on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge and cook as directed.

One Last Note Before You Dig In

Cooking this chicken kofta with creamy garlic yogurt sauce is as much about the cozy ritual as it is about the final plate. You grate an onion, toast a few spices in your hands, shape little ovals with care, and then watch them turn golden in the pan—simple actions that add up to something truly satisfying. The cool sauce is the finishing touch, smoothing the edges and letting the spices sing. Share the platter at the table, pass the lemon wedges, and let everyone build their perfect bite. The joy of this recipe is how it brings people together—humble ingredients, big flavors, happy faces. May it become a regular in your kitchen rotation.