Chicken Kofta Garlic Yogurt

There are nights when you want dinner to taste like you tried, but you also want to be on the couch by the time the oven wants a second look — this chicken kofta with garlic yogurt is that dinner: impressive, quick, and forgiving enough to forgive your multitasking sins.

Why This Recipe Is Awesome

This recipe hits the sweet spot between “I made this myself” and “that could be a restaurant special” without needing a PhD in spice juggling. Ground chicken keeps things lean and fast; a little coriander, cumin, and garlic add personality without turning your kitchen into a lab. The garlicky yogurt does the heavy lifting for richness and brightness — it cools the spices, adds creaminess, and whispers “sauce” when you might otherwise resort to ketchup. Plus, everything cooks quickly, so you get a satisfying meal without a long, dramatic prep scene.

Ingredients You’ll Need

• 1 lb (450 g) ground chicken (thigh-and-breast mix is ideal for flavor)
• 1 small onion, very finely grated or minced (keeps koftas moist)
• 2 cloves garlic, minced, plus 1–2 extra cloves for the yogurt
• 2 tablespoons fresh parsley or cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon ground black pepper
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon baking soda (optional — makes them extra tender)
• 1 tablespoon plain breadcrumbs or 1 tablespoon gram flour (helps bind)
• 1 egg (optional — helps bind if your mix seems loose)
• 2 tablespoons olive oil or a neutral oil for frying/grilling
• For the garlic yogurt: 1 cup full-fat plain yogurt, 1–2 cloves garlic minced, 1 tablespoon lemon juice, pinch of salt, 1 teaspoon olive oil
• To serve: warm flatbreads or pita, cucumber slices, extra herbs, and a squeeze of lemon

Step-by-Step Instructions

1. Step 1

   Combine ground chicken, grated onion, minced garlic, herbs, spices, salt, baking soda (if using), breadcrumb, and egg (if using) in a bowl. Mix with your hands or a fork until just combined — do not overwork the meat or the koftas get dense. Taste a tiny bit of raw mix cooked in a pan (yes, that’s the trick) for salt and spice balance, then adjust seasoning and chill the mixture 15–20 minutes so it firms up a bit for shaping.

2. Step 2

   While the mix chills, whisk yogurt, minced garlic, lemon juice, olive oil, and a pinch of salt in a small bowl and let it sit so the garlic mellows. Shape the chilled chicken into small logs or ovals about the size of your palm; you should get 8–10 koftas. Heat oil in a skillet over medium-high or preheat a grill; cook koftas 3–4 minutes per side until golden and an instant-read thermometer hits 165°F (74°C). Plate them with a generous smear of garlic yogurt, herbs, lemon, and flatbread — done in about 30–35 minutes from start to finish.

Common Mistakes to Avoid

Overworking the meat — it turns into a gummy hockey puck. If your hands have the patience of a saint, mix gently and stop when everything’s evenly distributed. Skimping on salt is the usual flavor killer; season the mix and test-cook a tiny patty. Forgetting to chill the mix makes shaping a nightmare — 15 minutes in the fridge fixes that. Finally, cooking too fast on too-high heat will brown the outside while the inside remains suspiciously raw; medium-high heat gives you color without a safety hazard.

Alternatives & Substitutions

If you don’t have ground chicken, ground turkey works fine — just avoid the super-lean stuff or add a teaspoon of olive oil to keep them juicy. No yogurt? Try sour cream or even a tahini-lemon drizzle for a nuttier edge; plain yogurt gives the best balance of tang and cooling effect in my opinion. Swap parsley for mint if you like a fresher, more salad-like finish, or throw in a pinch of cayenne if you want a cheeky kick. For a gluten-free option, skip the breadcrumbs and use a tablespoon of ground oats or gram flour. If you want to bake instead of pan-frying, place koftas on a lightly oiled tray and roast at 400°F (200°C) for 12–15 minutes, turning once.

FAQ

Question 1?

Can I make the kofta mixture ahead of time? Yes — you can mix the meat 24 hours ahead and keep it covered in the fridge. Let it sit in the cold so the flavours mingle, but shape and cook them only when you’re ready. If frozen, shape first and freeze on a tray, then transfer to a bag; cook from frozen but add a few minutes to the cook time and check the internal temperature.

Question 2?

What’s the best way to prevent the koftas from falling apart? Chill the mixture before shaping and use slightly wet hands when forming the koftas to create smooth surfaces that hold together. If the mix feels loose, add a tablespoon of breadcrumbs or an egg. Avoid flipping them too often while cooking; let one side develop a crust before turning.

Question 3?

Is the garlic yogurt necessary? It’s not mandatory, but it’s what transforms the dish from “grilled meat on a plate” to “balanced meal.” The yogurt cools the spices and adds creaminess so you don’t need extra sauces. If you really hate garlic, swap it for lemon zest and chopped herbs — still very good, just less punchy.

Final Thoughts

This Chicken Kofta with Garlic Yogurt is proof you can impress without fuss. It’s flexible, quick, and plays well with leftovers for lunch the next day — sliced into salads, tucked into wraps, or eaten straight from the fridge with a fork (no judgment). Make the yogurt a bit ahead, keep your spice mix handy, and you’ll have a go-to weeknight recipe that feels anything but ordinary. Try it once and you’ll be mentally planning the next time you’ll pretend you had guests so you can make it again.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.