An elegant riff on Middle Eastern street food, Chicken Kofta Garlic Yogurt Sauce pairs spiced, tender chicken kofta with a silky, bright garlic-yogurt dressing. The meatballs develop a caramelized exterior and a succulent interior, while the sauce cuts through with cool, tangy creaminess. For a full meal, serve alongside grilled vegetables or rice bowls—see this grilled chicken bowls with creamy garlic sauce for a complementary plate idea.
Why Make This Recipe
- Effortless Yet Elegant: Simple technique, restaurant-worthy presentation.
- Minimal Ingredients: Pantry spices and everyday dairy create layered flavor.
- Impressive Flavor: Charred exterior, aromatic spices, and a bright garlic-yogurt finish.
This version elevates ordinary kofta by focusing on texture contrast—the crisp, caramelized outside against a juicy center—and by balancing warm spices with an acid-forward, creamy sauce. Little touches (strained yogurt, fresh herbs, a squeeze of lemon) make each bite refined and memorable.
Ingredients
Base (Kofta)
- 1 lb (450 g) ground chicken (85–90% lean) — room temperature helps binding.
- 1 small yellow onion, finely grated and squeezed dry.
- 2 garlic cloves, minced.
- 1 large egg, lightly beaten.
- 2 tbsp fresh parsley, finely chopped.
- 1 tsp ground cumin.
- 1/2 tsp ground coriander.
- 1/2 tsp sweet paprika.
- 1/8 tsp ground cinnamon (optional, for warmth).
- 1 tsp fine sea salt and 1/2 tsp black pepper.
- 1–2 tbsp olive oil for pan-searing.
Sauce
- 1 cup plain Greek yogurt (full-fat), strained for 15–30 minutes for silkier texture.
- 2 garlic cloves, finely grated to release aroma.
- 1 tbsp lemon juice (fresh).
- 1 tbsp extra-virgin olive oil.
- 1/4 tsp fine sea salt, more to taste.
- 1 tbsp chopped dill or mint (fresh).
Topping & Garnish
- Pomegranate seeds or toasted pine nuts for crunch.
- Lemon wedges and microgreens.
- Smoked paprika or sumac, for color.
Precision notes: herbs finely chopped; strain yogurt if you prefer a thicker, more decadent sauce; use fresh lemon juice rather than bottled.
How to Make Chicken Kofta Garlic Yogurt Sauce
- Prepare the sauce: combine strained Greek yogurt, grated garlic, lemon juice, olive oil, salt, and chopped dill in a bowl. Taste for brightness and chill while assembling the kofta. Mini-tip: chilling also lets flavors meld and the sauce firm slightly for a silky mouthfeel.
- Mix the kofta: in a bowl, gently combine ground chicken, grated onion (fully drained), minced garlic, egg, parsley, spices, salt, and pepper. Use a light hand—overworking makes the texture dense. Look for a uniform, slightly tacky mixture.
- Shape the kofta: with damp hands, form 12–14 oval or cylindrical koftas about 1-inch thick. Press gently to compact without packing. Place on a tray and refrigerate 10–15 minutes to firm up; this helps them hold shape during cooking.
- Heat the pan: warm a heavy skillet over medium-high heat and add 1–2 tbsp olive oil until shimmering. The pan should sizzle when kofta touch it.
- Sear the kofta: arrange kofta in a single layer without crowding. Sear 3–4 minutes per side until deeply golden and caramelized, flipping to develop even color. Sensorial cue: look for an amber crust and a fragrant steam of spices. Mini-tip: reduce heat slightly if they brown too fast before cooking through.
- Finish gently: lower heat and cook through another 2–3 minutes, or transfer to a 375°F (190°C) oven for 5–7 minutes for perfect internal doneness (165°F / 74°C). Mini-tip: use an instant-read thermometer for accuracy.
- Rest: let kofta rest 5 minutes; juices redistribute and texture becomes tender. Deglaze the pan with a splash of water or lemon juice if making a pan sauce to capture all the flavor.
- Assemble: spoon a pool of garlic-yogurt sauce on the plate, arrange kofta atop, and finish with pomegranate seeds, a dusting of smoked paprika, and a drizzle of olive oil for sheen.
How to Serve Chicken Kofta Garlic Yogurt Sauce
Present the kofta on a long platter with a sweep of garlic-yogurt sauce underneath. Scatter pomegranate and herbs for color contrast. Pair with warm grilled flatbread, charred vegetables, or a fragrant pilaf. For a modern bowl, serve kofta over herbed couscous with a side of pickled vegetables—this echoes the flavors of the air-fryer honey butter garlic chicken tenders while keeping the plate refined.
How to Store Chicken Kofta Garlic Yogurt Sauce
- Refrigerate: keep kofta and sauce separate in airtight containers for up to 3 days. This preserves the sauce’s fresh tang and the kofta’s texture.
- Freeze: cooked kofta freeze well for up to 2 months; thaw overnight in the fridge. Do not freeze the yogurt sauce.
- Reheat: warm kofta gently in a 325°F (160°C) oven for 8–10 minutes or in a skillet with a splash of olive oil to revive the crust. Reheat from frozen at low oven heat until heated through. Add fresh lemon and herbs after reheating.
Tips to Make Chicken Kofta Garlic Yogurt Sauce
- Strain the yogurt: thicker sauce clings beautifully to the kofta and reads as more luxurious.
- Grate onions: removes excess moisture and distributes sweetness evenly. Squeeze out liquid for firmer kofta.
- Chill before cooking: a short rest helps maintain shape and promotes a better sear.
- Use low heat to finish: ensures the interior cooks without toughening the exterior.
- Brighten at the end: finish with lemon juice and fresh herbs to lift the dish.
Variation (if any)
- Swap proteins: use ground lamb or a 50/50 lamb-beef blend for a richer profile.
- Grill instead of pan-sear: skewer and grill for pronounced smoke and char.
- Sauce upgrades: fold in a tablespoon of tahini for nutty depth, or add preserved lemon for a bracing citrus note.
- Plating: serve mini kofta as canapés on toasted flatbread rounds for elegant entertaining.
FAQs
How long can I refrigerate the garlic-yogurt sauce?
Stored in an airtight container, the sauce stays fresh for up to 3 days. Stir before serving; add a splash of lemon if it loses brightness.
Can I bake the kofta instead of pan-searing?
Yes—bake at 400°F (200°C) on a lightly oiled sheet for 12–15 minutes, turning once, until the internal temperature reaches 165°F (74°C). Finish under the broiler 1–2 minutes if you want extra color.
Is ground chicken too delicate for kofta?
Ground chicken works beautifully when handled gently. Keep it cold, avoid overmixing, and use grated onion and an egg to bind and add moisture.
Conclusion
This Chicken Kofta Garlic Yogurt Sauce marries simple technique with refined results: a crisp, spiced exterior gives way to juicy, delicately seasoned meat, balanced by a silky, lemony yogurt. It lives comfortably on an elegant dinner table or as the centerpiece of a convivial spread. For another thoughtful take on chicken and yogurt pairings, explore Chicken Kofta with Yogurt Sauce – Cooking with Carbs. Share your plating photos and tweaks below—how would you make this dish your own?
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Chicken Kofta Garlic Yogurt Sauce
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
An elegant riff on Middle Eastern street food, featuring spiced chicken kofta paired with a silky garlic-yogurt dressing.
Ingredients
- 1 lb (450 g) ground chicken (85–90% lean)
- 1 small yellow onion, finely grated and squeezed dry
- 2 garlic cloves, minced
- 1 large egg, lightly beaten
- 2 tbsp fresh parsley, finely chopped
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp sweet paprika
- 1/8 tsp ground cinnamon (optional)
- 1 tsp fine sea salt
- 1/2 tsp black pepper
- 1–2 tbsp olive oil (for pan-searing)
- 1 cup plain Greek yogurt (full-fat), strained for 15–30 minutes
- 2 garlic cloves, finely grated
- 1 tbsp lemon juice (fresh)
- 1 tbsp extra-virgin olive oil
- 1/4 tsp fine sea salt (more to taste)
- 1 tbsp chopped dill or mint (fresh)
- Pomegranate seeds or toasted pine nuts (for crunch)
- Lemon wedges and microgreens (for garnish)
- Smoked paprika or sumac (for color)
Instructions
- Prepare the sauce: combine strained Greek yogurt, grated garlic, lemon juice, olive oil, salt, and chopped dill in a bowl. Chill while assembling the kofta.
- Mix the kofta: in a bowl, gently combine ground chicken, grated onion, minced garlic, egg, parsley, spices, salt, and pepper.
- Shape the kofta: form 12–14 oval or cylindrical koftas about 1-inch thick with damp hands and refrigerate for 10–15 minutes.
- Heat the pan: warm a heavy skillet over medium-high heat with olive oil.
- Sear the kofta: arrange kofta and sear for 3–4 minutes per side until deeply golden and caramelized.
- Finish gently: lower heat and cook through another 2–3 minutes or transfer to a preheated oven for 5–7 minutes at 375°F (190°C).
- Rest: let kofta rest for 5 minutes.
- Assemble: spoon garlic-yogurt sauce on the plate, arrange kofta atop, and garnish with pomegranate seeds and smoked paprika.
Notes
Serve alongside grilled vegetables or rice bowls. Use low heat to finish cooking the kofta for desired tenderness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg