Description
Chicken kofta brings bold Middle Eastern flavor straight to your table. Creamy garlic yogurt sauce balances every bite perfectly.
Ingredients
Scale
Protein:
- 1 lb Ground Chicken
Vegetables and Herbs:
- 1 medium Onion
- 3 cloves Garlic
- ¼ cup Fresh Parsley
- 1 tablespoon Fresh Dill or Mint
Spices and Seasonings:
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1 teaspoon Paprika
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 2 tablespoons Olive Oil
Sauce Ingredients:
- 1 cup Greek Yogurt
- 2 cloves Garlic
- 1 tablespoon Lemon Juice
- ½ teaspoon Salt
Instructions
- Gather all ingredients for the kofta mixture, ensuring the ground chicken is cold from the refrigerator. Finely chop 1 medium onion and mince 3 garlic cloves with precision.
- In a large mixing bowl, combine 1 lb ground chicken with chopped onion, minced garlic, ¼ cup fresh parsley, 1 tsp each of cumin, coriander, and paprika, 1 tsp salt, and ½ tsp pepper.
- Thoroughly blend the ingredients with your hands, working gently to keep the meat tender. Avoid overmixing, which can make the kofta tough.
- Shape the mixture into 12 uniform oblong meatballs, each approximately 1.5 inches long. Keep your hands slightly damp to prevent sticking.
- Heat 2 tbsp olive oil in a large skillet over medium heat (375°F). Ensure the pan is hot before adding the kofta.
- Carefully place the kofta in the skillet, leaving space between each piece. Cook for 3-4 minutes on the first side until golden brown.
- Rotate the kofta and continue cooking for an additional 3-4 minutes, ensuring internal temperature reaches 165°F for food safety.
- While kofta cooks, prepare the yogurt sauce by combining 1 cup Greek yogurt, 2 minced garlic cloves, 1 tbsp lemon juice, and ½ tsp salt in a small bowl.
- Optionally, stir 1 tbsp fresh dill or mint into the yogurt sauce for extra flavor.
- Transfer cooked kofta to a serving plate. Drizzle with creamy garlic yogurt sauce and garnish with fresh herbs if desired.
Notes
- Let the chicken mixture rest in the refrigerator for 15-30 minutes before shaping to help the kofta hold together better during cooking.
- Use a light touch when forming kofta to prevent dense, tough meatballs and keep them tender and juicy.
- For a gluten-free version, replace pita bread with cauliflower rice or zucchini noodles as a lower-carb alternative.
- To make the dish more kid-friendly, reduce the amount of spices and add a touch of grated Parmesan cheese to the meat mixture for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Chicken
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 298 kcal
- Sugar: 3 g
- Sodium: 574 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 81 mg