Chicken Kofta with Creamy Garlic Yogurt Sauce Recipe

Chicken Kofta with Creamy Garlic Yogurt Sauce Recipe tastes rich, juicy, herby, and a little smoky, with a cool garlicky tang from the sauce that keeps you going back for “just one more bite.” It works perfectly for busy weeknights or casual entertaining, since you can finish everything in about 40–45 minutes. I tested versions of this recipe so many times that my family started calling it “kofta week,” and no one complained.

Why You Should Try This Chicken Kofta with Creamy Garlic Yogurt Sauce Recipe

Chicken kofta gives you all the flavor of classic kofta with a lighter feel and quicker cooking time. Ground chicken soaks up spices beautifully, so every bite tastes bold, juicy, and deeply seasoned without feeling heavy.

The creamy garlic yogurt sauce cools the spices, adds tang, and makes the dish taste restaurant-level with very little effort. You can serve this Chicken Kofta with Creamy Garlic Yogurt Sauce Recipe in wraps, bowls, or on its own, so it fits picky eaters and adventurous ones at the same table.

“Super juicy, full of flavor, and that creamy garlic yogurt sauce tastes like something from a great Mediterranean spot down the street ★★★★★”

Ingredients You’ll Need

For the chicken kofta

• 1 ½ pounds ground chicken
  • Use dark meat if possible for extra juiciness; if you use lean breast, add 1 tablespoon olive oil.
• 1 small yellow onion, very finely grated or minced
  • Squeeze out extra liquid so the mixture holds together.
• 3 cloves garlic, finely minced or grated
• ½ cup fresh parsley, finely chopped
• 2 tablespoons fresh cilantro, finely chopped
  • Skip cilantro if you dislike it and add more parsley.
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
  • Regular paprika works, but smoked adds a grilled flavor.
• ½ teaspoon ground cinnamon
• ½ teaspoon ground black pepper
• 1 teaspoon kosher salt, plus more to taste
• ¼ teaspoon red pepper flakes or cayenne
  • Adjust to your heat preference.
• 2 tablespoons plain breadcrumbs or panko
  • Use gluten free crumbs if needed.
• 1 tablespoon plain Greek yogurt
  • Keeps the kofta tender and moist.
• 1 tablespoon olive oil for shaping and brushing the kofta

For the creamy garlic yogurt sauce

• 1 cup plain full-fat Greek yogurt
  • Use a thick brand like Fage or a similar style for best texture.
• 1–2 cloves garlic, very finely minced or grated
  • Start with 1 clove if you feel sensitive to garlic.
• 2 tablespoons lemon juice, freshly squeezed
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh dill or parsley, finely chopped
• ¼ teaspoon ground cumin
• ¼ teaspoon salt, more to taste
• 1–2 tablespoons cold water to thin, if needed

Optional toppings and sides

• Sliced cucumbers
• Cherry tomatoes, halved
• Thinly sliced red onion
• Chopped fresh parsley or cilantro
• Warm pita, naan, or flatbread
• Cooked rice, couscous, or quinoa
• Crisp lettuce for bowls or wraps

Pantry shortcuts and notes

• Use pre-minced garlic from a jar in a pinch, but fresh garlic gives better flavor.
• Use dried parsley and dill if you lack fresh herbs, but cut the amounts in half since dried herbs taste stronger.
• Use regular plain yogurt instead of Greek yogurt and strain it through a fine mesh strainer or cheesecloth for 20–30 minutes to thicken.

Equipment list

• Large mixing bowl
• Small bowl for the sauce
• Box grater or food processor for the onion
• Sharp knife and cutting board
• Skewers (metal or soaked wooden) if you want classic kofta shape
• Grill pan, outdoor grill, or large nonstick skillet
• Tongs or spatula
• Measuring spoons and cups

Tips & Tricks

• Chill the kofta mixture for 20–30 minutes so it firms up and holds shape better.
• Grate the onion and squeeze out extra juice with your hands or a clean towel so the mixture does not turn soggy.
• Oil your hands lightly before shaping the kofta so the mixture does not stick.
• Shape the kofta slightly longer and thinner if you cook them on skewers, so they cook evenly.
• Keep the heat at medium to medium high so the kofta browns nicely without burning.
• Avoid overmixing the meat; mix just until everything combines so the kofta stays tender.
• Taste a tiny test patty in a skillet to check seasoning before you cook the whole batch.
• Use a thermometer and cook to 165°F in the center so the chicken stays juicy and safe.
• Stir the yogurt sauce gently and add water a teaspoon at a time until it reaches a pourable but thick consistency.
• Serve the sauce cold or cool; the contrast with hot kofta tastes amazing.

How to Make Chicken Kofta with Creamy Garlic Yogurt Sauce Recipe

Mix the chicken kofta base

1. Add ground chicken to a large mixing bowl.
2. Grate the onion on the small holes of a box grater, then squeeze out as much liquid as you can.
3. Add the onion, garlic, parsley, cilantro, cumin, coriander, smoked paprika, cinnamon, black pepper, salt, red pepper flakes, breadcrumbs, and Greek yogurt to the bowl.
4. Use your hands or a spatula and mix until the ingredients just combine and no big streaks of herbs or spices remain.

Chill and shape the kofta

1. Cover the bowl and place it in the fridge for 20–30 minutes so the mixture firms up.
2. After chilling, drizzle a little olive oil on your hands.
3. Scoop out portions of the mixture, about ¼ cup each, and shape them into small logs or ovals.
4. If you use skewers, press each log around a skewer and flatten it slightly so it cooks evenly.

Cook the chicken kofta

Option 1: Grill or grill pan

1. Preheat a grill or grill pan over medium high heat and brush it lightly with oil.
2. Place the kofta on the hot surface and cook for about 4–5 minutes on the first side until they brown deeply.
3. Flip and cook another 4–5 minutes, until the internal temperature reaches 165°F and the outside looks nicely charred.
4. Move the kofta to a plate, tent loosely with foil, and let them rest for 3–4 minutes.

Option 2: Skillet

1. Heat a large nonstick or cast iron skillet over medium heat and add 1–2 tablespoons of oil.
2. Arrange the kofta in a single layer without crowding the pan.
3. Cook 4–5 minutes on the first side until they brown, then flip and cook another 4–5 minutes, turning as needed so all sides color.
4. Check that the center reaches 165°F and juices run clear, then transfer to a plate to rest.

Make the creamy garlic yogurt sauce

1. While the kofta chills or cooks, add Greek yogurt to a small bowl.
2. Stir in garlic, lemon juice, olive oil, dill or parsley, cumin, and salt.
3. Whisk until smooth and creamy, then add cold water a teaspoon at a time until the sauce reaches your desired thickness.
4. Taste and adjust salt or lemon juice, then chill the sauce in the fridge until serving.

Serve the Chicken Kofta with Creamy Garlic Yogurt Sauce Recipe

1. Arrange hot chicken kofta on a platter.
2. Spoon or drizzle the creamy garlic yogurt sauce over the top or serve it in a bowl on the side.
3. Add sliced cucumbers, tomatoes, red onion, and fresh herbs around the kofta.
4. Serve with warm pita, rice, or salad and enjoy while the kofta still tastes hot and juicy.

What to Serve with Chicken Kofta with Creamy Garlic Yogurt Sauce Recipe

This Chicken Kofta with Creamy Garlic Yogurt Sauce Recipe pairs beautifully with warm pita or naan, fluffy basmati rice, or herby couscous. Add a simple cucumber and tomato salad with lemon and olive oil for crunch and freshness. You can also serve it in lettuce wraps or rice bowls with extra veggies for a lighter option. A cold glass of sparkling water with lemon or a chilled yogurt drink balances the spices nicely.

Storage Options

• Store leftover chicken kofta in an airtight container in the fridge for up to 3–4 days.
• Keep the creamy garlic yogurt sauce in a separate sealed container in the fridge for up to 4 days.
• Freeze cooked kofta on a baking sheet until firm, then move them to a freezer bag and store for up to 2 months.
• Reheat kofta in a covered skillet over low to medium heat with a splash of water, or in a 325°F oven until hot; avoid microwaving too long so they do not dry out.
• Stir the yogurt sauce after chilling; if it thickens too much, loosen it with a teaspoon or two of water or lemon juice before serving.