Chicken Kofta Recipe – Easy Homemade Dinner with Garlic Yogurt Sauce

Name: Chicken Kofta Recipe – Easy Homemade Dinner with Garlic Yogurt Sauce
Prep time: 15 min
Cook time: PT-489805H45M24S
Total time: PT-489805H45M24S
Cuisine: Middle Eastern
Ingredients: 1.1 lbs (500g) ground chicken (mix of thigh and breast preferred); 1 small yellow onion, grated; 3 cloves garlic, minced; 1/4 cup fresh parsley, chopped; 2 tbsp fresh mint, chopped (optional but recommended); 1 1/2 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 1/2 tsp ground allspice; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup bread crumbs (use gluten-free if needed); 1 large egg; Olive oil, for cooking (about 2 tbsp); For the Garlic Yogurt Sauce:; 1 cup Greek yogurt; 1 clove garlic, minced; 1 tbsp lemon juice; 1 tbsp olive oil; 1/2 tsp salt; 1 tbsp fresh dill or mint, chopped (optional)

By:

Mala

August 30, 2025

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Imagine biting into juicy, aromatic chicken kofta—spiced just right, seared to golden perfection, and dipped into a tangy, creamy garlic yogurt sauce. The first time I made this chicken kofta recipe, my kitchen smelled like the best Middle Eastern restaurant in town (honestly, I couldn’t wait for dinner). It’s one of those dishes that feels special but is secretly a weeknight hero—minimal prep, simple ingredients, and major flavor payoff.

I stumbled upon chicken kofta during a busy week when I wanted something more exciting than plain chicken breast. You know those days when you crave comfort food but still want it to be fresh and a little different? That’s what led me here. After a few tweaks—extra garlic, a squeeze of lemon, and just the right amount of fresh herbs—this easy dinner idea became a staple in my routine. It’s perfect for families, impressing friends, or just treating yourself to a meal that tastes like you spent way more time than you actually did.

If you’re new to kofta, think of it as a spiced meatball, but with softer texture and a world of flavor. The creamy garlic yogurt sauce takes it over the top—cool, garlicky, and tangy, balancing the savory kofta beautifully. I’ve tested this chicken kofta recipe over a dozen times, and each batch disappears faster than I can plate it up. Whether you’re cooking for picky eaters or want something healthy and high-protein, this recipe’s got your back. Grab your favorite skillet and let’s get started—dinner is about to get a whole lot more exciting!

Why You’ll Love This Chicken Kofta Recipe

Let me tell you, there’s a lot to love about these chicken kofta with creamy garlic yogurt sauce. After cooking this countless times for my family, friends, and even picky kids, I know it’s a true crowd-pleaser. Here’s why you’ll find yourself making this on repeat:

Quick & Easy: Ready in under 40 minutes, so you can have a homemade dinner on the table without scrambling.
Simple Ingredients: Nothing fancy here—just fresh chicken, everyday spices, and a handful of pantry staples.
Perfect for Any Occasion: Works for a cozy weeknight meal, meal prep lunches, or a fun dinner party spread.
Crowd-Pleaser: Kids love these chicken kofta for the familiar flavors, and adults rave about the punchy yogurt sauce.
Unbelievably Delicious: Juicy, herby kofta with a creamy, garlicky dip—comfort food at its best!

What sets this chicken kofta recipe apart from the rest? For one, I blend the onion and herbs right into the mix, so you get even flavor in every bite (no dry, bland meatballs here). The addition of fresh parsley and mint brings brightness, and the garlic yogurt sauce is the secret weapon—cooling, creamy, and so easy to whip up. I’ve tested a few variations, but honestly, this combo nails it every time.

But beyond taste, this recipe just feels good. It’s balanced, satisfying, and surprisingly healthy. The first time I served it at a family dinner, everyone asked for seconds—my mom even wanted the recipe (and that’s saying something). It’s also a fantastic way to sneak more protein into your meal without feeling like you’re eating “diet food.” So, if you want a meal that’s easy, interesting, and guaranteed to disappear quickly, this chicken kofta recipe is the answer. No stress, just good food and happy faces around your table.

Ingredients Needed

This chicken kofta recipe comes together with ingredients you probably already have—or can grab in a quick grocery run. Each ingredient adds something special to the flavor, moisture, or texture. Here’s what you’ll need:

For the Chicken Kofta:
- Ground chicken (500g / 1.1 lbs) – I like to use a mix of thigh and breast for extra juiciness, but any ground chicken works.
- Yellow onion, grated (1 small) – Adds moisture and sweet, savory flavor.
- Garlic, minced (3 cloves) – Don’t skimp! Garlic is key here.
- Fresh parsley, chopped (1/4 cup / 15g) – For that herby pop.
- Fresh mint, chopped (2 tbsp / 5g) – Optional but highly recommended for freshness.
- Ground cumin (1 1/2 tsp / 4g) – Warm, earthy background note.
- Ground coriander (1 tsp / 2g) – Adds a citrusy depth.
- Smoked paprika (1 tsp / 2g) – For color and a subtle smoky taste.
- Ground allspice (1/2 tsp / 1g) – Trust me, it makes a difference.
- Salt (1 tsp / 6g) – Adjust to taste.
- Black pepper (1/2 tsp / 1g) – Freshly cracked is best.
- Bread crumbs (1/4 cup / 30g) – Helps bind everything together. Use gluten-free if needed.
- Egg (1 large) – Acts as a binder for a tender kofta.
- Olive oil (for cooking) – I use extra-virgin, but any neutral oil works.
For the Creamy Garlic Yogurt Sauce:
- Greek yogurt (1 cup / 240g) – The thicker, the better.
- Garlic, minced (1 clove) – Use fresh for the boldest flavor.
- Lemon juice (1 tbsp / 15ml) – Brightens up the sauce.
- Olive oil (1 tbsp / 15ml) – For a silky finish.
- Salt (1/2 tsp / 3g) – To taste.
- Fresh dill or mint, chopped (optional, 1 tbsp / 3g) – For a fresh twist if you have it.

Ingredient Notes and Substitutions:

If you’re dairy-free, swap Greek yogurt for a plant-based alternative (I like coconut yogurt for creaminess).
No mint? Parsley alone works just fine, or try cilantro for a different flavor.
Gluten-free? Use your favorite GF bread crumbs or even ground oats.
For extra heat, add a pinch of cayenne or a dash of chili flakes to the kofta mix.

Honestly, I’ve made this with leftover rotisserie chicken (pulsed in a food processor) when I was in a pinch, and it still turned out great. The best part about chicken kofta is how forgiving it is—so don’t stress if you need to improvise.

Equipment Needed

Large mixing bowl – For combining your kofta mixture (I use a deep ceramic bowl, but any will do).
Grater or food processor – To quickly grate the onion (food processor saves time and tears!).
Measuring spoons and cups – Accuracy does help, especially with spices.
Nonstick skillet or grill pan – I prefer a cast iron skillet for even browning, but a nonstick pan works fine.
Spatula or tongs – For flipping kofta gently (I’ve broken a few with the wrong spatula before—learned the hard way).
Baking sheet (optional) – If you want to finish cooking in the oven.
Mixing bowl for sauce – Any small bowl will work for whisking up the yogurt sauce.

If you don’t have a grill pan, you can bake the kofta on a parchment-lined sheet (they’ll be a bit less brown but just as tasty). I’ve used a mini cookie scoop to shape the kofta quickly—great for portioning out without sticky hands. For cleaning, a quick soak in warm water keeps your tools in top shape. And if you’re on a budget, even a basic frying pan will give you golden, juicy kofta with no problem.

Preparation Method

Prep the Kofta Mixture:
- In a large bowl, combine 500g (1.1 lbs) ground chicken, 1 small grated onion, 3 minced garlic cloves, 1/4 cup (15g) chopped parsley, and 2 tbsp (5g) chopped mint.
- Add 1.5 tsp (4g) cumin, 1 tsp (2g) coriander, 1 tsp (2g) smoked paprika, 1/2 tsp (1g) allspice, 1 tsp (6g) salt, 1/2 tsp (1g) black pepper, 1/4 cup (30g) bread crumbs, and 1 large egg.
- Mix everything using your hands or a sturdy spoon—don’t overmix, just until combined. The mixture will be sticky (that’s good!).
- Prep tip: Wet your hands with a little water to prevent sticking.
Shape the Kofta:
- With damp hands, form the mixture into 12-14 oval or round meatballs, about the size of a golf ball.
- Place shaped kofta on a plate or tray. If the mix feels too wet, chill in the fridge for 10-15 minutes to firm up.
- Personal tip: I usually make them slightly flattened for more browning surface!
Make the Garlic Yogurt Sauce:
- In a small bowl, whisk together 1 cup (240g) Greek yogurt, 1 minced garlic clove, 1 tbsp (15ml) lemon juice, 1 tbsp (15ml) olive oil, 1/2 tsp (3g) salt, and 1 tbsp (3g) chopped dill or mint if using.
- Taste and adjust seasoning. The sauce should be tangy and garlicky.
- Refrigerate until serving—flavors develop as it sits.
Cook the Kofta:
- Heat 2 tbsp (30ml) olive oil in a large nonstick skillet over medium-high heat.
- Add kofta in a single layer (work in batches if needed, don’t crowd the pan).
- Cook for 3-4 minutes per side, turning gently, until golden brown and cooked through (internal temp should reach 165°F / 74°C).
- If your kofta are browning too fast, lower the heat slightly.
- Transfer cooked kofta to a plate lined with paper towel.
- Troubleshooting: If the kofta break apart, let the mixture chill longer or add a bit more bread crumbs for binding.
Serve:
- Arrange kofta on a platter and drizzle with garlic yogurt sauce or serve the sauce on the side for dipping.
- Garnish with extra herbs and a wedge of lemon for a fresh finish.

Prep and cook time combined is about 35-40 minutes. You’ll know the kofta are done when they’re deeply golden, smell amazing, and feel firm to the touch. If you want to get ahead, shape the kofta earlier in the day and keep them chilled until ready to cook—makes dinner a breeze!

Cooking Tips & Techniques

Making chicken kofta is pretty forgiving, but a few tricks will help you nail it every time. Here’s what I’ve learned (sometimes, the hard way):

Don’t overmix: Just combine the ingredients until they stick together. Overworking makes the kofta dense, and nobody wants that.
Chill before cooking: If your mixture is super sticky or loose, a short chill in the fridge makes shaping way easier and helps them keep their shape in the pan.
Keep it moist: Don’t skip the onion—it adds crucial moisture. If you accidentally squeezed out too much liquid, add a splash of water or a spoonful of yogurt to the mix.
Watch your pan temperature: Too hot, and the kofta burn before cooking through. Too low, and they steam instead of brown. Medium-high is the sweet spot. I’ve burned my share by getting impatient—learn from my mistakes!
Flip gently: Use a thin spatula or tongs. If the kofta resist being moved, give them another minute. They’ll release naturally when ready.
Uniform sizing: Keeps cooking even. I use a cookie scoop or lightly oiled hands for speed and consistency.
Test one first: Cook a mini kofta before shaping the rest. Taste and adjust seasoning as needed—trust me, it’s worth the extra minute.
Bake for less mess: You can bake the kofta at 400°F (200°C) for 18-20 minutes on a lined sheet, flipping halfway. The texture is slightly different but just as tasty.

Consistency is key—don’t rush the forming or browning. Multitasking tip: While the kofta cook, whip up a quick salad, warm some pita, or tidy up. These little habits make dinner stress-free and, honestly, way more enjoyable.

Variations & Adaptations

The beauty of chicken kofta is how flexible it is. Here are a few ways to shake things up (and a couple favorites I’ve tested myself):

Low-Carb or Keto: Swap bread crumbs for almond flour or crushed pork rinds. The flavor stays rich, and you skip the carbs.
Spicy Kofta: Add 1/2 tsp chili flakes or a minced chili pepper to the mix. I sometimes sneak a pinch of cayenne for extra kick—so good!
Dairy-Free: Use coconut yogurt in the sauce and skip the cheese garnish. The flavors hold up perfectly.
Turkey or Lamb Kofta: Substitute ground turkey or lamb for chicken. Turkey is a leaner option, while lamb gives a deeper, traditional flavor.
Seasonal Additions: In summer, toss in grated zucchini (squeezed dry) for moistness. In fall, a little ground cinnamon adds warmth.
Cooking Methods: Grill outdoors on skewers for smoky flavor, or bake for a hands-off approach. I love grilling these on a charcoal grill—nothing beats that char!
Allergen Substitutions: Gluten-free bread crumbs, egg replacer, or even mashed cooked potato for binding if eggs are out.

One of my favorite personal twists: I sometimes add feta crumbles to the chicken mixture for a salty, creamy surprise. Feel free to play around—this chicken kofta recipe is all about what makes your taste buds happy.

Serving & Storage Suggestions

Chicken kofta are super versatile and can be served in so many ways. Here’s how I love to present and store them:

Serving Temperature: Best served hot, straight from the skillet, but they’re also great at room temp for wraps or salads.
Presentation: Arrange kofta on a big platter, drizzle with garlic yogurt sauce, and sprinkle with fresh herbs and a squeeze of lemon. Add a side of warm pita, sliced cucumbers, and cherry tomatoes for a full meal.
Perfect Pairings: Serve with fluffy rice pilaf, a crisp Greek salad, or roasted veggies. I love pairing with a simple tabbouleh for fresh contrast. For drinks, try sparkling water with lemon or a chilled white wine.
Storage: Leftover kofta keep well in an airtight container in the fridge for up to 4 days. The yogurt sauce will last 3-4 days, too—just give it a stir before serving.
Freezer-Friendly: Freeze cooked kofta on a tray, then transfer to a bag or container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently in a skillet with a splash of water or in the oven at 350°F (175°C) for 10 minutes. The microwave works, but the texture is best with gentle reheating.
Flavor Development: The kofta taste even better the next day as the spices settle in—perfect for meal prep!

Pro tip: Make a double batch and freeze half for a future dinner win. You’ll thank yourself later, I promise!

Nutritional Information & Benefits

Here’s an estimate for one serving (about 3 kofta with a generous spoonful of sauce):

Calories: 320
Protein: 28g
Carbs: 7g
Fat: 18g
Fiber: 1g

This chicken kofta recipe is naturally high in protein and lower in carbs, making it ideal for balanced and high-protein diets. The Greek yogurt sauce adds probiotics and calcium, while fresh herbs bring antioxidants and vitamins. If you’re gluten-free or dairy-free, easy swaps keep the meal allergy-friendly. The only common allergens are egg, dairy, and gluten (from bread crumbs), but all can be adjusted. Personally, I love how this meal fuels me without feeling heavy—great for busy days or post-workout dinners!

Conclusion

If you’re searching for a dinner idea that’s easy, full of flavor, and genuinely satisfying, this chicken kofta recipe with creamy garlic yogurt sauce is the one to try. It’s become a staple in my kitchen for a reason—quick to prep, bursting with spices, and always a hit at the table. The best part? You can tweak it to suit your tastes or dietary needs, and it’s pretty much foolproof (even if you’re new to cooking).

Honestly, I love how this recipe brings people together—there’s just something about sharing platters of kofta and dipping sauce that makes dinner feel special. Give it a go, and don’t be afraid to add your own spin. If you try this chicken kofta recipe, leave a comment below with your favorite twist or share a photo. I’d love to hear how it turns out for you. Happy cooking—may your kitchen always smell this good!

Frequently Asked Questions

How do I keep chicken kofta from falling apart?

Make sure to use enough binding ingredients (egg and bread crumbs). If your mixture is too loose, chill it in the fridge for 10-15 minutes before shaping. Wetting your hands makes forming easier, too!

Can I bake chicken kofta instead of pan-frying?

Absolutely! Bake at 400°F (200°C) on a lined baking sheet for 18-20 minutes, flipping halfway. The kofta will be lighter in color but still juicy and delicious.

What can I use instead of Greek yogurt for the sauce?

You can use any thick, unsweetened yogurt—dairy or non-dairy (like coconut or almond yogurt). Just make sure it’s plain so the flavors shine through.

How do I meal prep chicken kofta?

Shape the kofta ahead of time and refrigerate until ready to cook, or cook them completely and store in the fridge for up to 4 days. The yogurt sauce can be made 1-2 days in advance as well.

Can I freeze the leftovers?

Yes! Freeze cooked, cooled kofta in a single layer, then transfer to a bag or container for up to 2 months. Thaw overnight and reheat gently for a quick, tasty dinner.