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Chicken Kofta with Garlic Yogurt Sauce

Spiced ground chicken koftas with warm Middle Eastern spices served with cool, creamy garlic yogurt sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken thighs preferred for juiciness
  • 1/2 cup breadcrumbs or panko
  • 1 small onion finely grated and drained of excess liquid
  • 3 cloves garlic minced, for kofta
  • 1/4 cup fresh parsley finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cinnamon optional, for depth
  • salt and black pepper to taste, for kofta
  • 1 tablespoon olive oil for pan-frying
  • 1 cup Greek yogurt plain
  • 2 cloves garlic grated or finely minced, for sauce
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil for sauce
  • 1 teaspoon dried mint or fresh dill optional
  • salt and pepper to taste, for sauce

Equipment

  • large mixing bowl
  • large skillet
  • Small bowl for sauce
  • Grater
  • Instant read thermometer

Method
 

  1. In a large mixing bowl, combine the ground chicken, breadcrumbs, grated onion (after squeezing out excess liquid), minced garlic, parsley, cumin, coriander, paprika, cinnamon, salt, and pepper. Mix gently with your hands until just combined, avoiding overworking the meat.
  2. Using damp hands to prevent sticking, scoop about 2-3 tablespoons of the mixture and shape into ovals or small patties. Place shaped koftas on a plate and re-wet hands as needed.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the koftas in the pan without overcrowding, cooking in batches if needed. Fry for 5-6 minutes per side, turning carefully, until golden brown and cooked through to an internal temperature of 165°F.
  4. While the chicken cooks, whisk together the Greek yogurt, grated garlic, lemon juice, olive oil, and herbs in a small bowl. Season with salt and pepper to taste.
  5. Arrange the warm koftas on a platter and serve with a generous dollop of garlic yogurt sauce on the side or drizzled over the top. Garnish with fresh herbs if desired.

Notes

Storage: Cooked koftas store in the fridge for up to 3 days. Sauce keeps for 2 days. Freeze cooked koftas for up to 3 months. Substitutions: Ground turkey works as a lean alternative. Use almond flour or crushed gluten-free crackers for gluten-free. Ground beef or lamb are traditional alternatives. Cooking Methods: Can be baked at 400°F for 15-18 minutes or grilled on skewers over medium-high heat for 4-5 minutes per side. Pro Tip: Squeezing excess water from grated onion is critical to prevent koftas from falling apart during cooking.