The Ultimate Irresistible Chicken Kofta You’ll Crave!

Ingredients for Chicken Kofta with Creamy Garlic Yogurt Sauce

• 1 ½ pounds ground chicken (93% lean, not 80%): The star protein for our succulent chicken kofta. Leaner chicken keeps them light and juicy. Avoid overly fatty ground chicken.
• ½ cup panko breadcrumbs: Essential for binding the kofta and absorbing moisture. Panko creates a lighter texture than regular breadcrumbs.
• 1 large egg: Acts as a crucial binder, preventing the kofta from crumbling. Ensures your meatballs hold their perfect shape.
• ½ small yellow onion, finely grated: Adds foundational aromatic depth and moisture to the kofta. Grating prevents raw onion chunks.
• 3 cloves garlic, minced: Provides a pungent, savory base flavor to the chicken mixture. Freshly minced garlic makes all the difference.
• ¼ cup fresh parsley, finely chopped: Brightens the kofta with fresh, herbaceous notes. A vibrant addition that elevates the overall taste.
• 1 teaspoon ground cumin: Delivers the signature warm, earthy, and slightly smoky Mediterranean flavor. Essential spice for authentic chicken kofta.
• 1 teaspoon ground coriander: Adds a lovely citrusy, floral counterpoint to the cumin. This balances the spice profile beautifully and adds complexity.
• ½ teaspoon smoked paprika: Infuses a mild, smoky undertone and beautiful color. Choose Spanish smoked paprika for best results.
• Salt and freshly ground black pepper, to taste: The ultimate flavor enhancers, bringing out all the delicious spices. Season generously but taste as you go.
• 1 ½ cups plain Greek yogurt (full-fat recommended): The creamy, tangy foundation for our irresistible creamy garlic yogurt sauce. Full-fat provides the best texture.
• 2 cloves garlic, minced: Provides the sharp, pungent kick to the creamy garlic yogurt sauce. Essential for that bold, fresh flavor.
• 1 tablespoon fresh lemon juice: Brightens and cuts through the richness of the yogurt sauce. Freshly squeezed is always superior.
• 2 tablespoons olive oil: Essential for pan-frying the chicken kofta to a beautiful golden brown. Use good quality extra virgin olive oil.
• Fresh mint leaves, chopped: A refreshing garnish that adds a burst of cool flavor. Perfect for topping the creamy garlic yogurt sauce.

How to Make Chicken Kofta with Creamy Garlic Yogurt Sauce

Make Sauce:

Combine Greek yogurt, minced garlic, and lemon juice in a small bowl. Whisk until smooth and set aside. This creamy garlic yogurt sauce is the perfect accompaniment for your Chicken Kofta.

Mix Kofta:

In a large bowl, gently combine ground chicken, panko, egg, grated onion, minced garlic, parsley, cumin, coriander, smoked paprika, salt, and pepper. Avoid overmixing to keep the Chicken Kofta tender.

Form Kofta:

Lightly moisten your hands and shape the mixture into 12-16 oval or log-shaped pieces. Ensure they are uniform in size for even cooking. This technique helps prevent crumbly kofta disasters.

Cook Kofta:

Heat olive oil in a large skillet over medium-high heat. Add the shaped kofta and cook for 4-6 minutes per side, until beautifully browned and cooked through. Ensure internal temperature reaches 165°F.

Arrange Dish:

Transfer the golden-brown kofta to a serving platter. The rich aromas will fill your kitchen, promising a delicious meal. This step prepares for the final presentation of your Chicken Kofta with Creamy Garlic Yogurt Sauce.

Serve Warm:

Drizzle the creamy garlic yogurt sauce generously over the kofta. Garnish with fresh chopped mint leaves. Serve your irresistible Chicken Kofta with Creamy Garlic Yogurt Sauce immediately for the best flavor.

How to Store Chicken Kofta with Creamy Garlic Yogurt Sauce

To store leftover Chicken Kofta, keep kofta and creamy garlic yogurt sauce in separate airtight containers. Refrigerate promptly. The kofta stays fresh for 3-4 days, the sauce for 2-3. Don’t mix until serving; otherwise, the kofta can get soggy, a mistake I made often. Always check for any off smells.

You can prepare the kofta mixture a day in advance and make the sauce up to 2-3 days ahead. Store them separately in the refrigerator. Form and cook the kofta just before you plan to serve for the best results and texture.

For reheating, gently warm kofta in a skillet or oven. Add fresh sauce after warming.

What to Serve with Chicken Kofta with Creamy Garlic Yogurt Sauce

Serve your irresistible Chicken Kofta warm on a beautiful platter, generously drizzled with the creamy garlic yogurt sauce. For a touch of elegance, garnish with extra fresh mint or parsley. They pair perfectly with warm pita bread for scooping up all the delicious flavors, or a simple side salad. Enjoy this delightful meal.

I personally love to serve Chicken Kofta nestled on a bed of fluffy couscous, allowing it to soak up every drop of that incredible sauce. It makes for a truly satisfying and complete meal that’s both comforting and flavorful.

Frequently Asked Questions

→ How do I prevent my Chicken Kofta from becoming crumbly or dry?

Overmixing or using too lean chicken often causes crumbly kofta, a mistake I made often. Gently combine ingredients and stick to 93% lean ground chicken for tender, juicy results. Chilling the mixture helps too!

→ Can I use ground beef or lamb instead of chicken for The Ultimate Irresistible Chicken Kofta?

Yes, you can substitute ground beef or lamb for chicken. The cooking time might vary slightly, and the flavor profile will be richer. Adjust spices to your preference.

→ Can I prepare The Ultimate Irresistible Chicken Kofta mixture ahead of time or freeze it?

Absolutely! You can prepare the kofta mixture a day in advance and store it chilled. Freezing is possible; shape, then freeze raw. Thaw completely before cooking for best texture.

→ How can I make this Irresistible Chicken Kofta recipe gluten-free?

To make it gluten-free, simply substitute the panko breadcrumbs with an equal amount of gluten-free breadcrumbs. Ensure all other ingredients are naturally gluten-free for a safe dish.

→ How long do cooked Irresistible Chicken Kofta and creamy garlic yogurt sauce last?

Cooked kofta lasts 3-4 days refrigerated in an airtight container. The sauce lasts 2-3 days separately. Don’t mix until serving, or the kofta can get soggy, a mistake I made often.