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Garlic Yogurt Chicken Kofta Recipe

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4.6 from 98 reviews

Delicious and aromatic Chicken Kofta served with a creamy garlic yogurt sauce. These tender ground chicken meatballs are flavored with fresh herbs, warm spices, and a hint of heat, pan-fried to golden perfection and complemented perfectly by a refreshing yogurt sauce infused with garlic and mint. Ideal as an appetizer or main dish, this recipe delivers Middle Eastern-inspired flavors with simple ingredients and straightforward cooking techniques.

Ingredients

Kofta Ingredients

  • 500 grams (about 1 pound) ground chicken
  • 1 medium onion, finely grated or minced
  • 1 clove garlic, minced (for kofta)
  • 1 inch fresh ginger, grated
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 1/2 cup plain breadcrumbs (Panko or standard)
  • 1 large egg, lightly beaten
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 2 tablespoons olive oil (for cooking kofta)

Garlic Yogurt Sauce

  • 1 cup plain full-fat Greek yogurt
  • 2 cloves garlic, minced (for sauce)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh mint, finely chopped
  • Salt and black pepper to taste

Garnish (Optional)

  • Fresh mint leaves or chopped parsley
  • A sprinkle of sumac
  • Extra drizzle of olive oil

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.

Find it online: https://oliviabakes.com/garlic-yogurt-chicken-kofta-recipe/