Garlic Yogurt Chicken Kofta Recipe

ByOlivia

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The Comfort of Garlic Yogurt Chicken Kofta Recipe

There’s something deeply satisfying about sinking your teeth into juicy, aromatic chicken kofta—a dish that marries simple ingredients with bold, layered flavors. The Garlic Yogurt Chicken Kofta Recipe is one of those dishes I turn to when I want comfort food with a fresh, vibrant twist. It’s not just about the taste; it’s the process, the smell of garlic and herbs mingling in the kitchen, and the golden brown edges that make my mouth water every single time. You’ll love how the velvety garlic yogurt sauce cools and complements the mildly spiced kofta, creating a perfect balance of warmth and brightness. Whether it’s a quiet weekend supper or a small gathering, it feels a little celebratory without any fuss. I remember the first time I tried kofta and immediately wanted to recreate that magic at home—this recipe nails that comforting yet exciting vibe. If you enjoy dishes that show how simple ingredients can shine with the right technique, you’re in for a treat. Let’s explore what makes this Garlic Yogurt Chicken Kofta Recipe so effortlessly delicious.
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What Makes It Irresistible

  • Layered flavor: Comforting, rich, and beautifully balanced.
  • Easy method: Steps designed for any skill level.
  • Adaptable: Works with pantry swaps and seasonal twists.
  • Prep-friendly: Can be made ahead without losing quality.

Ingredient Guide

Flat lay of raw ground chicken shaped loosely in a mound, a medium onion finely grated on a simple white ceramic plate, three whole uncracked brown eggs arranged neatly, an inch-long piece of fresh ginger root with rough skin, fresh green parsley finely chopped in a small white bowl, fresh cilantro leaves finely chopped in a second small white bowl, plain panko breadcrumbs in a third small white bowl, bright yellow lemon juice in a fourth small white bowl, creamy plain full-fat Greek yogurt in a fifth small white bowl, a few fresh mint leaves loosely scattered and finely chopped mint in a sixth small bowl, three whole garlic cloves unpeeled and three peeled garlic cloves minced, small heaps of ground cumin, ground coriander, smoked paprika, cayenne pepper, salt, and black pepper artistically arranged in small piles on the white ceramic surface, and a small white bowl with golden olive oil—all elements symmetrically arranged and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354639359234015250 — Garlic Yogurt Chicken Kofta, Chicken Kofta with Garlic Yogurt Sauce, Easy Garlic Chicken Kofta, Spiced Chicken Kofta Recipe, Comforting Chicken Kofta Dish
  • Ground chicken (500g): Tender and lean, it’s the perfect base for juicy kofta. You can try ground turkey or lamb for richer variations.
  • Onion & Garlic: The onion’s mild sweetness and garlic’s punch build the base of flavor here—fresh is best for that aromatic freshness.
  • Fresh ginger (1 inch): Adds bright warmth, cutting through the richness.
  • Parsley & Cilantro: Herbaceous notes give the kofta its fresh, green personality. Feel free to adjust according to your herb stash.
  • Breadcrumbs (1/2 cup): Help bind and keep the kofta tender without packing them too dense.
  • Egg: Acts as a natural glue for all those wonderful flavors.
  • Spices (cumin, coriander, smoked paprika, cayenne): They create warmth and subtle heat — cayenne is optional if you want to keep it gentle.
  • Salt & Pepper: Essential for seasoning the mixture perfectly.
  • Olive oil: For pan-searing the kofta to a golden crust.
  • Garlic yogurt sauce ingredients: Greek yogurt, extra garlic, lemon juice, and fresh mint — this sauce is your cool, creamy counterpoint.
  • Garnishes: Mint leaves, chopped parsley, sumac, and a drizzle of olive oil all elevate the final presentation and flavor.

Prep Before You Begin

Before you dive into making this Garlic Yogurt Chicken Kofta Recipe, I always recommend setting up your mise en place. Finely grate your onion and ginger, mince the garlic, and chop your herbs. This hands-on prep saves you from scrambling mid-cook and helps keep the flavors fresh and vibrant. The kofta mixture loves a good chill too, so plan on refrigerating it for at least 30 minutes to firm up. You won’t need an oven for this recipe—it’s all about stovetop magic—but having a good non-stick or cast-iron skillet ready to go makes a world of difference for that golden sear.
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Tools & Setup

Here’s what you’ll want on hand so your Garlic Yogurt Chicken Kofta Recipe comes together smoothly—plus optional extras that make the process even easier.

How to Make Garlic Yogurt Chicken Kofta Recipe

1. Prep Aromatics and Herbs. Finely grate the onion and ginger, and mince one garlic clove for the kofta itself. Chop the parsley and cilantro finely—you’ll notice how fresh herbs brighten the entire dish from the very first mixing step. 2. Mix the Kofta. In a large bowl, combine the ground chicken with the grated onion, garlic, ginger, herbs, breadcrumbs, egg, and spices. I love to season generously here—don’t be shy with the salt and pepper. Using your hands, gently mix everything until combined. Overmixing can make the kofta tough, so just fold everything together until uniform. 3. Chill the Mixture. Cover with plastic wrap and refrigerate the kofta mixture for at least 30 minutes. This resting time helps flavors meld beautifully and firms up the meat for easy shaping. It’s a small step that really pays off when you cook them.

Instructions

  1. Prepare the Aromatics: Finely grate or mince the medium onion. Mince 1 clove of garlic intended 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, setting all aside for mixing.
  2. Combine Kofta Ingredients: In a large mixing bowl, add the ground chicken, grated onion, 1 minced garlic clove, grated ginger, chopped parsley, and cilantro. Add breadcrumbs, beaten egg, ground cumin, ground coriander, smoked paprika, and cayenne pepper (if using). Season generously with salt and black pepper to ensure balanced seasoning throughout.
  3. Mix and Chill: Gently mix all ingredients with clean hands until fully incorporated but not overworked to keep kofta tender. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to develop flavors and firm up the mixture for easier shaping.
  4. Shape the Kofta: Moisten your hands lightly with water or olive oil to prevent sticking. Take about 2 tablespoons of the chilled mixture and roll gently between your palms to form oval or cylindrical shapes about 2-3 inches long, or shape into small patties as preferred. Place shaped koftas on a plate or baking sheet ready for cooking.
  5. Cook the Kofta: Heat olive oil in a large non-stick skillet or cast-iron pan over medium-high heat. Add koftas carefully, cooking in batches if necessary. Fry for about 3-5 minutes per side until evenly golden brown and cooked through; internal temperature should reach 165°F (74°C). Transfer cooked kofta to paper towels to drain excess oil.
  6. Make the Garlic Yogurt Sauce: Mince remaining 2 cloves of garlic very finely. In a medium bowl, whisk together Greek yogurt, minced garlic, fresh lemon juice, chopped mint, salt, and a pinch of black pepper until smooth and well combined.
  7. Chill the Sauce: For best flavor, cover the garlic yogurt sauce and refrigerate for at least 15 to 20 minutes to allow flavors to meld and the sauce to chill for a refreshing contrast.
  8. Serve and Garnish: Arrange warm kofta on a serving platter or individual plates. Spoon a generous amount of garlic yogurt sauce over the kofta. Garnish with fresh mint leaves or chopped parsley, a sprinkle of sumac, and a drizzle of extra virgin olive oil if desired. Serve immediately alongside warm pita, basmati rice, couscous, or a fresh salad.

Notes

  • To keep kofta moist, avoid overmixing the meat mixture.
  • Chilling the mixture before shaping helps maintain shape during cooking.
  • The cayenne pepper is optional and can be adjusted based on your heat preference.
  • Use full-fat Greek yogurt for the richest and creamiest sauce texture.
  • Sumac adds a tangy lemony flavor, but it’s optional if unavailable.
  • Leftover kofta can be refrigerated for up to 2 days or frozen for longer storage.
  • Check internal temperature with a meat thermometer to ensure safe cooking.

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