Description
Chicken Kofta with Creamy Yogurt Sauce is a flavorful Middle Eastern-inspired dish featuring tender spiced ground chicken meatballs paired with a tangy, creamy yogurt sauce. This easy and quick recipe brings together aromatic herbs and warm spices for a comforting yet fresh meal perfect as an appetizer or main course.
Ingredients
Scale
Kofta Mixture
- 1 lb lean ground chicken
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- Salt, to taste
- Black pepper, to taste
Creamy Yogurt Sauce
- 1 cup plain thick Greek yogurt
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1 tbsp fresh herbs (parsley or cilantro), finely chopped
For Cooking
- 2 tbsp olive oil
Instructions
- Prepare the Kofta Mixture: In a mixing bowl, combine ground chicken with finely chopped onion, minced garlic, chopped fresh parsley and cilantro, ground cumin, coriander, smoked paprika, salt, and pepper. Use your hands or a spoon to mix thoroughly until evenly blended.
- Shape the Kofta: Wet your hands slightly to prevent sticking, then form the mixture into small, elongated meatballs or oval shapes about 2 inches long. Place them on a plate or tray while preparing to cook.
- Cook the Kofta: Heat olive oil in a large skillet over medium heat. Add the kofta meatballs and cook for 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and keep warm.
- Make the Creamy Yogurt Sauce: In a bowl, whisk together plain Greek yogurt, fresh lemon juice, olive oil, salt, and freshly ground black pepper. Stir in optional chopped herbs for added brightness. Adjust seasoning to taste.
- Serve Together: Arrange cooked chicken kofta on a serving platter and drizzle generously with the creamy yogurt sauce or serve the sauce on the side. Garnish with fresh parsley, sumac, or smoked paprika if desired.
Notes
- Don’t overmix the kofta mixture to keep meatballs tender rather than dense.
- Chill shaped kofta in the refrigerator for 15 minutes before cooking to help them hold their shape.
- Use freshly ground spices for a more aromatic and robust flavor.
- Choose thick Greek yogurt for a creamy sauce that clings well to the kofta.
- Cook one kofta first to test seasoning before cooking the entire batch.
- Let kofta rest a few minutes after cooking to allow juices to redistribute and improve texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Pan-frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving (approx. 4-5 meatballs with sauce)
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 90 mg