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This chicken kofta with creamy yogurt sauce brings vibrant Middle Eastern flavors to your kitchen with minimal effort. The tender, spiced chicken meatballs pair beautifully with the cool, tangy yogurt, creating a dish that’s comforting yet bright. Try it once, and it’s bound to become one of those recipes you’ll crave and make on repeat.
I first whipped this up when I had some ground chicken to use and wanted something fresh and herby. One bite, and it instantly became a favorite—now I often make it when I have guests over.
Ingredients
- Ground chicken: Best with thigh meat for juicy, tender koftas
- Onion: Adds moisture and subtle sweetness when finely chopped
- Garlic: Infuses both the kofta and sauce with rich aroma
- Fresh parsley: Brightens the flavor and adds color
- Ground cumin: A warm, earthy essential for that Middle Eastern depth
- Ground coriander: Brings citrusy notes and extra complexity
- Salt: Enhances all flavors and balances the spices
- Black pepper: Adds a mild heat and depth
- Plain Greek yogurt: Thick and creamy—perfect for the cooling sauce
- Lemon juice: Lifts the yogurt sauce with zesty brightness
- Olive oil: For frying, adding a golden crust and a touch of richness
Step-by-Step Instructions
- Make the Meat Mixture:
- In a large bowl, mix ground chicken with onion, garlic, parsley, cumin, coriander, salt, and pepper. Use clean hands to combine thoroughly until smooth—this ensures even seasoning and helps the kofta hold its shape.
- Shape the Koftas:
- Lightly wet your hands to prevent sticking, then form oval patties roughly palm-sized. Arrange them on a plate for even cooking.
- Cook the Koftas:
- Heat olive oil in a nonstick skillet over medium heat. Fry in batches for 5–7 minutes per side until golden brown and fully cooked. Don’t overcrowd the pan, and turn carefully to keep them intact.
- Make the Yogurt Sauce:
- In a small bowl, whisk together Greek yogurt, lemon juice, garlic, salt, and pepper until creamy and smooth. The sauce should be thick but spoonable, adding a refreshing contrast to the spiced meat.
- Serve:
- Arrange koftas on a platter or individual plates with the yogurt sauce drizzled over or served alongside. Garnish with extra parsley for a fresh touch.
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Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or in a warm oven to keep them moist. You can also freeze the cooked koftas; thaw overnight in the fridge before reheating.
Ingredient Substitutions
Swap chicken for ground turkey for a similar result. Add chopped mint to the yogurt sauce for extra freshness. If you’re out of lemons, lime juice works but will give a slightly sharper flavor.
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Serving Suggestions
Wrap the koftas in warm pita with tomatoes, cucumbers, and lettuce for a quick sandwich. Serve over a crisp green salad for something lighter, or pair with fluffy basmati rice, pickled onions, and a drizzle of chili oil for a heartier meal.
Cultural Context
Kofta is a classic dish across the Middle East and South Asia, traditionally made with lamb or beef and heavily spiced. This chicken version offers a lighter twist while staying true to the region’s traditional flavors and cooking style.
Frequently Asked Questions About Recipes
- → Can I use ground turkey instead of chicken?
Yes, ground turkey works well as a substitute. Just ensure it has enough fat content to keep the koftas moist.
- → How do I prevent the koftas from falling apart?
Refrigerate the mixture for 30 minutes before shaping. This helps bind the ingredients and makes shaping easier.
- → Can I bake or grill the koftas instead of frying?
Absolutely. Baking at 400°F or grilling over medium heat are great healthier alternatives to frying.
- → What kind of yogurt should I use for the sauce?
Greek yogurt is ideal due to its thick, creamy texture, but plain regular yogurt also works well.
- → How long can I store leftovers?
Store cooked koftas in the fridge for up to 3 days, or freeze for up to a month. Reheat gently before serving.
- → What sides go well with chicken kofta?
Serve with rice, flatbread, or fresh salads. The yogurt sauce also pairs well with grilled veggies or couscous.