Description
Juicy Chicken Kofta with Creamy Garlic Yogurt Sauce is a must-try dish. It features perfectly spiced ground chicken kofta, pan-fried until golden, paired with a tangy garlic yogurt sauce.
Ingredients
Scale
- 500 grams (about 1 pound) ground chicken
- 1 medium onion, finely grated or minced
- 3 cloves garlic, minced (divided for kofta and sauce)
- 1 inch fresh ginger, grated
- 1/4 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 1/2 cup plain breadcrumbs (Panko or standard)
- 1 large egg, lightly beaten
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 2 tablespoons olive oil (for cooking kofta)
- 1 cup plain full-fat Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh mint, finely chopped
- Fresh mint leaves or chopped parsley (for garnish, optional)
- A sprinkle of sumac (for garnish, optional)
- Extra drizzle of olive oil (for garnish, optional)
Instructions
- Finely grate or mince the medium onion. Mince 1 clove of garlic for the kofta mixture. Grate the 1-inch piece of fresh ginger. Finely chop 1/4 cup fresh parsley and 1/2 cup fresh cilantro.
- In a large mixing bowl, combine the 500 grams ground chicken, grated onion, 1 minced garlic clove, grated ginger, chopped parsley, and chopped cilantro. Add 1/2 cup breadcrumbs, the lightly beaten large egg, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper (if using). Season generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Using clean hands, gently mix all kofta ingredients until well combined, being careful not to overmix. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up, making it easier to shape.
- After chilling, lightly moisten your hands with water or olive oil. Take about 2 tablespoons of the mixture and gently roll it between your palms to form an oval or cylindrical shape, approximately 2-3 inches long. Alternatively, shape them into small patties. Place formed kofta on a prepared plate or baking sheet.
- Heat 2 tablespoons of olive oil in a large non-stick skillet or cast-iron pan over medium-high heat. Carefully place the kofta into the hot pan, cooking in batches if necessary, for about 3-5 minutes on each side until beautifully golden brown all over and cooked through (internal temperature should reach 165°F / 74°C). Transfer cooked kofta to a plate lined with paper towels to drain any excess oil.
- Mince the remaining 2 cloves of garlic very finely for the sauce. In a medium bowl, combine 1 cup plain full-fat Greek yogurt, the minced garlic, 2 tablespoons fresh lemon juice, and 1 tablespoon finely chopped fresh mint. Season with salt and a pinch of black pepper to taste. Whisk all ingredients together until smooth.
- For the best flavor and consistency, cover the garlic yogurt sauce and refrigerate for at least 15-20 minutes before serving, allowing the flavors to meld and the sauce to chill.
- Arrange the warm Chicken Kofta on a platter or individual plates. Spoon a generous amount of the creamy Garlic Yogurt Sauce over the kofta. Garnish with fresh mint leaves or chopped parsley, a sprinkle of sumac, and a final drizzle of extra virgin olive oil, if desired. Serve immediately with warm pita bread, basmati rice, couscous, or a simple fresh salad.
Notes
- Refrigerating the kofta mixture helps improve texture.
- Feel free to adjust spices based on your preference.
- This dish pairs well with various sides.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-fry
- Cuisine: Middle Eastern, South Asian, Mediterranean
Nutrition
- Serving Size: 1 kofta with sauce
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 100mg