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- 500g ground chicken - 1 small onion, grated - 3 cloves garlic, minced - 1 tablespoon fresh parsley, finely chopped - 1 tablespoon fresh cilantro, finely chopped - 1 teaspoon ground cumin - 1 teaspoon ground coriander - ½ teaspoon smoked paprika - ½ teaspoon freshly ground black pepper - 1 teaspoon salt - 2 tablespoons olive oil (for cooking) To make juicy chicken kofta, you need ground chicken. I find that 500 grams works best. The grated onion adds moisture and flavor. Garlic gives it a nice kick. Fresh herbs like parsley and cilantro add brightness. Ground cumin and coriander bring warmth. Smoked paprika adds depth, while black pepper and salt enhance all the flavors. - 1 cup plain yogurt - 2 cloves garlic, minced (for yogurt sauce) - 1 tablespoon lemon juice - Salt to taste (for yogurt sauce) For the garlic yogurt sauce, plain yogurt is key. It provides a creamy base. The minced garlic adds a punch. Lemon juice brightens the sauce. A pinch of salt ties it all together. - Extra chopped herbs for garnish - Lemon wedges for serving - Fresh salad greens or roasted vegetables For serving, I love to sprinkle extra herbs on top. Lemon wedges add a nice zest. Fresh salad greens or roasted veggies make a great side dish. They add color and crunch to your plate. {{ingredient_image_2}} To start, grab a big bowl. You’ll mix the following: - 500g ground chicken - 1 small onion, grated - 3 cloves garlic, minced - 1 tablespoon fresh parsley, finely chopped - 1 tablespoon fresh cilantro, finely chopped - 1 teaspoon ground cumin - 1 teaspoon ground coriander - ½ teaspoon smoked paprika - ½ teaspoon black pepper - 1 teaspoon salt Use your hands to mix everything. Make sure to blend well but don’t overwork the meat. You want a nice, even texture. This is key for juicy kofta. Now, moisten your hands with water. This will help the mixture not stick. Take a small portion of the chicken mix and shape it into a log. Each kofta should be about 5 centimeters long. Lay them out on a plate. Cover with plastic wrap and chill in the fridge for 30 minutes. This helps them keep their shape. Heat a large skillet over medium heat and add 2 tablespoons of olive oil. When the oil is hot, carefully place the kofta in batches. Don’t crowd the pan; this ensures even cooking. Cook for about 4-5 minutes on each side. Look for a golden brown color and check that they reach an internal temperature of 75°C or 165°F. Once cooked, transfer the kofta to a serving plate. If you like, sprinkle some extra herbs on top. This adds color and flavor. Enjoy your juicy chicken kofta with the garlic yogurt sauce on the side! To keep your hands clean while shaping kofta, moisten them with water. This simple trick helps the chicken mixture glide easily, preventing it from sticking. You can also oil your hands lightly for an extra layer of protection. Shape the mixture into small logs about 5 centimeters long. The moisture will help you make perfect kofta every time. Cook the kofta at medium heat. This temperature helps the kofta cook evenly and stay juicy. Aim for an internal temperature of 75°C or 165°F. You can use a meat thermometer for accuracy. When cooked right, the kofta will be golden brown outside and tender inside. For a tasty garlic yogurt sauce, use fresh garlic and a good quality yogurt. Mix in a bit of lemon juice for brightness. A pinch of salt enhances the flavors too. Let the sauce sit for a few minutes before serving. This waiting time allows the garlic to infuse its flavor fully. You can even add a sprinkle of herbs for extra zing! Pro Tips Keep it Moist: Adding grated onion not only enhances the flavor but also contributes moisture to the kofta, keeping them juicy during cooking. Chill for Better Shape: Refrigerating the shaped kofta for at least 30 minutes helps them hold their shape better while cooking, preventing them from falling apart. Batch Cooking: Cook the kofta in batches to avoid overcrowding the pan, ensuring even cooking and a nice golden-brown crust on each piece. Flavor Boost: Consider adding a pinch of cayenne pepper or red chili flakes to the kofta mixture for an extra kick of heat and flavor. {{image_4}} You can use other meats for kofta. Ground lamb is a popular choice. It adds rich flavor. Turkey also works well and is leaner. If you prefer beef, try ground beef for a different taste. Each meat gives a unique twist to your dish. Experiment with various spices to change the flavor. Try adding cinnamon for warmth. You can also use allspice for a fragrant touch. If you like heat, red pepper flakes add a nice kick. Don’t be afraid to mix and match spices for fun flavors. You can easily make kofta vegan or vegetarian. Use lentils or chickpeas as the base. Mash them together with herbs and spices. Zucchini or eggplant can also be great choices. Just make sure to bind them with flour or breadcrumbs. This way, your kofta will hold their shape while cooking. To keep leftover kofta fresh, first let it cool down. Place the kofta in an airtight container. You can store it in the fridge for up to three days. When ready to eat, simply reheat in a skillet or microwave until warm. To freeze kofta, shape it as directed in the recipe. Lay the shaped kofta on a baking sheet. Freeze them for about one hour until firm. Transfer the frozen kofta to a freezer bag. Keep it in the freezer for up to three months. When you're ready to cook, thaw it overnight in the fridge before cooking. Store the garlic yogurt sauce in a sealed container. It will stay fresh in the fridge for about four days. If you want to keep it longer, you can freeze it. However, the texture may change slightly when thawed. To enjoy its best flavor, use it within a week. Serve chicken kofta hot. Place them on a plate with the garlic yogurt sauce on the side. You can also add fresh herbs for color. A salad or roasted veggies make a good base too. Yes, you can prepare kofta ahead of time. Shape the kofta and store them in the fridge. They can sit for up to a day before cooking. This helps the flavors blend well. If you need a yogurt substitute, use sour cream or a dairy-free option like cashew cream. Both will give you a creamy texture. Add some lemon juice for a similar tangy flavor. Check the internal temperature of the kofta. It should reach 75°C or 165°F. The outside should be golden brown, and the inside must be cooked through to ensure safety. Chicken kofta pairs well with many sides. Consider serving it with rice, pita bread, or a fresh salad. Roasted vegetables or grilled corn also make tasty options. In this blog post, we covered how to make delicious chicken kofta. We explored the main ingredients, step-by-step instructions, and tips to achieve the best results. I also shared variations for personal tastes and how to store leftovers. Chicken kofta is fun to make and taste great. Experiment with different flavors and share them with friends. Enjoy your cooking journey!

Juicy Chicken Kofta with Garlic Yogurt

Delicious and flavorful chicken kofta served with a creamy garlic yogurt sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4
Calories 300 kcal

Ingredients
  

  • 500 g ground chicken
  • 1 small onion, grated
  • 3 cloves garlic, minced
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh cilantro, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 2 tablespoons olive oil (for cooking)
  • 1 cup plain yogurt
  • 2 cloves garlic, minced (for yogurt sauce)
  • 1 tablespoon lemon juice
  • to taste salt (for yogurt sauce)

Instructions
 

  • In a large mixing bowl, combine the ground chicken, grated onion, minced garlic, chopped parsley, chopped cilantro, ground cumin, ground coriander, smoked paprika, black pepper, and salt. Use your hands to blend the ingredients together, ensuring an even mixture without overworking the meat.
  • Lightly moisten your hands with water to prevent sticking, then shape the chicken mixture into elongated kofta, each about 5 centimeters (2 inches) long. Lay the kofta on a plate and cover with plastic wrap. Refrigerate for 30 minutes to allow them to firm up and hold their shape during cooking.
  • Meanwhile, prepare the garlic yogurt sauce. In a separate small bowl, whisk together plain yogurt, minced garlic, lemon juice, and a pinch of salt until smooth and well combined. Set aside to let the flavors meld.
  • In a large skillet, heat the olive oil over medium heat. Carefully add the kofta in batches to the skillet, making sure not to overcrowd the pan. Cook for approximately 4-5 minutes on each side, or until golden brown and fully cooked through (the internal temperature should reach 75°C or 165°F).
  • Once cooked, transfer the kofta to a serving platter. Optionally, top with extra chopped herbs for an aromatic touch and vibrant color.
  • Serve the juicy chicken kofta hot, accompanied by the garlicky yogurt sauce on the side for a refreshing dip.

Notes

Serve on a bed of salad greens or with roasted vegetables for an elevated presentation.
Keyword chicken, garlic, kofta, meatballs, yogurt