Chicken Kofta Garlic Yogurt Sauce Recipe Easy and Delicious

There’s something about tender, spiced ground chicken rolled into little logs and grilled until golden that just makes dinner feel special. Chicken kofta garlic yogurt sauce brings all that flavor with a cooling, tangy drizzle that ties everything togetherperfect for stuffing into pita or piling onto rice.

I tested this recipe about a dozen times last spring because I kept tweaking the spice balance, and honestly? The version with a little extra cumin and a hint of coriander won every time. My trick is to chill the mixture for 20 minutes before shapingit holds together way better on the grill. After a decade of recipe testing, I’ve learned that sometimes the simplest techniques make all the difference.

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Why You’ll Love This Recipe

This is the kind of dinner that feels impressive but comes together in under 30 minutes. The spiced chicken stays juicy and flavorful, while the cool, tangy yogurt sauce balances every bite. It’s perfect for a weeknight when you want something a little different without spending hours in the kitchen.

• Quick and forgiving: Even if you’re new to grilling, these koftas hold together beautifully and cook fast.
• Flexible serving options: Tuck them into pita, pile them over rice, or serve alongside roasted vegetables.
• Crowd-pleaser: The warm spices and creamy sauce appeal to both adventurous eaters and picky family members.

Key Ingredients You’ll Need

The beauty of chicken kofta with garlic yogurt sauce is that it relies on simple pantry staples and fresh herbs. Ground chicken forms the base, staying tender and mild enough to let the spices shine. Fresh parsley adds brightness, while cumin and coriander bring warmth without overwhelming heat.

For the sauce, plain yogurt gets a lift from freshly squeezed lemon juice and a pinch of salt. The minced garlic in the kofta mixture echoes through the dish, tying everything together. A drizzle of olive oil keeps the grill grates slick and adds a subtle richness.

Ingredient	Why It Matters
Ground chicken	Lean, mild base that holds spices well
Cumin & coriander	Warm, earthy backbone of the kofta
Plain yogurt	Creamy, tangy contrast to the grilled meat
Fresh parsley	Bright, herbal lift that cuts richness

How to Make It

Start by combining the ground chicken with the finely chopped onion, minced garlic, parsley, cumin, coriander, salt, and black pepper in a large bowl. Mix gently until everything is just combinedoverworking the meat can make the koftas tough. Shape the mixture into small oval logs, then chill them for 20 minutes if you have time; this helps them hold together on the grill.

Preheat your grill and brush the grates with olive oil to prevent sticking. Grill the koftas for 10 to 12 minutes, turning occasionally, until they’re cooked through and lightly charred. While they cook, whisk together the yogurt, lemon juice, and a pinch of salt in a separate bowl. The sauce comes together in seconds and tastes best when it’s made fresh.

Tips for Perfect Results

Pro Tip: If your kofta mixture feels too wet or sticky, pop it in the fridge for 15 minutes before shaping. The cold helps the meat firm up and makes handling much easier.

• Use a light hand when mixingjust until combined. Overmixing leads to dense, rubbery texture.
• Brush the grill grates generously with olive oil to prevent sticking and encourage those beautiful char marks.
• If you don’t have a grill, a hot cast-iron skillet works beautifully. Just add a drizzle of olive oil to the pan first.

How to Serve and Store

Serve the grilled koftas warm with the garlic yogurt sauce drizzled on top or served on the side for dipping. They’re wonderful tucked into pita bread with sliced cucumbers and tomatoes, or spooned over a bed of rice for a more substantial meal. Leftovers keep well in an airtight container in the fridge for up to three days.

Storage Method	Duration	Best For
Refrigerator (airtight)	3 days	Quick reheating in skillet or microwave
Freezer (sealed bag)	1 month	Batch cooking; thaw overnight before reheating

Note: Store the yogurt sauce separately from the koftas to keep the texture fresh. The sauce can get a little watery if left sitting on warm meat.

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How I Finally Perfected My Chicken Kofta with Garlic Yogurt Sauce

This chicken kofta with garlic yogurt sauce recipe came together after months of tweaking spice ratios and testing different yogurt brands. Early versions were either too dry or lacked that punch of flavor, but each attempt taught me how to balance the herbs and get that perfect tender bite every time.

FAQs (Chicken Kofta Garlic Yogurt Sauce)

You’ll love how quickly chicken kofta with garlic yogurt sauce comes togetherjuicy, spiced meat with a cool, tangy drizzle that makes every bite feel satisfying. The aroma alone will have everyone gathering around the table before you even finish plating.

Try swapping in ground turkey if that’s what you have on hand, or add a pinch of smoked paprika for extra warmth. The yogurt sauce stays fresh in the fridge for up to five days, so I always make extra for drizzling over grain bowls or roasted vegetables throughout the week. A trick I learned from my aunt’s kitchen: toast your cumin seeds first for a deeper, richer flavor that really sings.

I’d love to see how yours turns outsnap a photo and tag us, or drop a comment sharing your favorite way to serve these. Did you grow up with kofta nights at your table, or is this a new adventure for your family? Either way, save this recipe for the next time you want dinner to feel special without the stress. Happy grilling!