Chicken Kofta with Garlic Yogurt Sauce Recipe Easy

The smell of cumin and garlic hitting a hot pan is pure magic. Chicken Kofta with Garlic Yogurt Sauce is basically tiny, spiced meatballs that pack huge flavorcrispy on the outside, juicy in the middle, and dunked in the creamiest, tangiest sauce you’ve ever met.

I first tried these at a friend’s potluck back in 2019, and I went home that night determined to crack the recipe. After way too many batches (and one kitchen fire alarm incident), I finally nailed the spice ratioit’s all about toasting your cumin first. Now I’ve been making them for my family every other week, and they disappear faster than I can plate them.

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Why You’ll Fall Head Over Heels for This Recipe

There’s something about hand-shaping little kofta patties that feels therapeuticlike making snowballs, but you get to eat them later. Chicken Kofta with Garlic Yogurt Sauce checks every box: quick enough for a Wednesday night, fancy enough to impress your mother-in-law, and messy enough that your kids will actually help you shape them (even if half end up looking like alien spacecraft).

• Lightning-fast: 30 minutes from counter to table, including the sauce.
• Gluten-free friendly: No breadcrumbs, no fillersjust pure, spiced chicken goodness.
• Flavor bomb: Cumin and coriander make every bite feel like a mini vacation.
• Make-ahead magic: Shape them in the morning, grill them at night.

Let’s Talk Ingredients (and What Makes Them Shine)

You probably have most of this stuff alreadynothing fancy, nothing intimidating. Ground chicken is the star here; it’s leaner than beef but still juicy if you don’t overcook it. Fresh parsley adds that bright, garden-fresh pop, and the garlic does double duty in both the kofta and the sauce.

The spice combocumin and corianderis what gives these their warm, almost smoky depth. I learned the hard way that pre-ground spices lose their oomph fast, so if yours have been sitting in the cabinet since 2019, maybe grab fresh ones. The yogurt sauce? It’s basically a hug in a bowl: tangy, creamy, garlicky, with just enough lemon juice to wake everything up.

Ingredient	Why It Matters	Easy Swap
Ground Chicken	Lean, mild, holds shape beautifully	Ground turkey or lamb
Fresh Parsley	Bright, herby freshness	Cilantro (if you’re not in the “tastes like soap” camp)
Plain Yogurt	Creamy, tangy base for sauce	Greek yogurt for extra thickness
Ground Cumin	Warm, earthy backbone	Smoked paprika for a twist

How It All Comes Together

First, you’ll mix your ground chicken with onion, garlic, parsley, and spices in a big bowl. I use my handsit’s faster, and you get a better feel for the texture. If the mixture feels too sticky, wet your hands before shaping; it’s an old trick my mom taught me, and it actually works.

Shape them into little ovals (think small footballs or thick sausages). They don’t have to be perfectmine never are. Preheat your grill or grill pan, brush it with olive oil, and cook each side for 5–7 minutes until they’re golden and the internal temp hits 165°F. While they’re grilling, whisk together yogurt, lemon juice, and a pinch of salt. Done.

Pro Tip: Let the kofta rest for a few minutes after grilling. It sounds fussy, but it keeps them juicy and lets the spices settle in.

Troubleshooting & Tweaks (Because Life Happens)

• Kofta falling apart? Your mixture might be too wet. Add a tablespoon of the chopped onion at a time, or chill the shaped kofta for 15 minutes before grilling.
• Too dry? Don’t overcook themchicken is done at 165°F, not 185°F. Use a meat thermometer if you’re unsure.
• Want more heat? Add a pinch of cayenne or red pepper flakes to the mix.
• No grill? Use a cast-iron skillet or bake them at 400°F for 15–18 minutes, flipping halfway.

Serving & Storage That Actually Works

Serve these beauties with warm pita, a pile of greens, or over rice. My kids dunk them in the garlic yogurt sauce like chicken nuggets, and honestly? No complaints here. Leftovers keep in the fridge for up to 3 days and reheat beautifully in a skillet with a splash of water.

Storage Method	How Long It Lasts	Reheating Tip
Fridge (cooked kofta)	3 days	Skillet over medium heat, 2–3 minutes per side
Freezer (uncooked kofta)	Up to 3 months	Thaw overnight, then grill as usual
Yogurt sauce	4–5 days in fridge	Stir well before serving (it may separate slightly)

Make-ahead hack: Shape the kofta in the morning, cover with plastic wrap, and stash them in the fridge. When dinner rolls around, you’re just 15 minutes away from a hot meal.

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How I Finally Nailed Chicken Kofta with Garlic Yogurt Sauce

I’ll be honest, it took me four batches to get this Chicken Kofta with Garlic Yogurt Sauce just right. The first time, I over-mixed the meat and ended up with hockey pucks. But after tweaking the spices and learning when to stop kneading, these became our new weeknight favorite.

FAQs ( Chicken Kofta with Garlic Yogurt Sauce )

You’ll love how these Chicken Kofta with Garlic Yogurt Sauce turn outgolden and crispy outside, tender inside, with that creamy sauce bringing it all home. They take about thirty minutes start to finish, and the whole kitchen smells like a spice market in the best way. Honestly, they disappear so fast in my house that I’ve started doubling the batch.

If you want to mix things up, try adding a pinch of cinnamon to the kofta mixit’s a trick I learned from my aunt’s kitchen, and it adds this subtle warmth that’s totally irresistible. Swap the chicken for ground lamb if you’re feeling fancy, or toss in some fresh mint with the parsley for a brighter flavor. Leftovers reheat beautifully in a skillet with a little drizzle of olive oil, and the yogurt sauce keeps for days in the fridge.

I’d love to see how yours turn outsnap a photo and tag me, or tell me in the comments if you grew up eating something like this. Maybe your grandma had her own version, or this is your first time shaping kofta with your hands. Either way, save this recipe for the next time you need dinner to feel like a hug. Happy cooking, friend.