There’s something ridiculously satisfying about a spiced meatball that stays juicy even after you’ve grilled it to golden perfection. Chicken Kofta Garlic Yogurt Sauce brings that magic hometender ground chicken mixed with herbs and spices, shaped into little logs, then draped in a creamy, tangy sauce that cools everything down.
I shot this recipe three times last spring because the lighting kept fighting me, but each test made the flavors tighter. The trick is keeping the meat cold before shaping so it doesn’t stick to your hands, and letting the yogurt sit with raw garlic for ten minutes before servingit mellows the bite without losing that punch. After years behind the camera watching recipes come together, I can tell you this one photographs like a dream and tastes even better.
Thomas Baker
Chicken Kofta Garlic Yogurt Sauce Recipe Easy and Delicious
Enjoy this tasty Middle Eastern inspired Chicken Kofta Garlic Yogurt Sauce recipe featuring juicy spiced chicken koftas paired with a cool and creamy garlic yogurt sauce. Perfectly grilled and gluten free, this dish is easy to prepare and great for a satisfying main course.
In a large bowl, stir together ground chicken, finely chopped onion, minced garlic, parsley, cumin, coriander, salt, and black pepper until fully combined.
Shape the mixture into small, oval-shaped koftas.
Heat the grill and lightly coat it with olive oil to prevent sticking.
Cook the koftas on the grill for approximately 10 to 12 minutes, turning them occasionally to ensure even cooking.
Meanwhile, whisk the plain yogurt with lemon juice and a pinch of salt in a separate bowl to create the garlic yogurt sauce.
Plate the grilled koftas and serve them alongside the prepared garlic yogurt sauce for dipping.
Notes
For more intense flavor, allow the kofta mixture to rest and marinate for about 30 minutes before grilling. Pair this dish with warm pita bread or a serving of rice to complete the meal.
Why You’ll Love These Little Flavor Bombs
Ground chicken gets a bad rap for being bland, but tossing it with cumin, coriander, fresh parsley, and a hit of garlic changes everything. These koftas stay juicy because the onion keeps them moist, and grilling gives you those charred edges that make every bite textured and interesting.
The garlic yogurt sauce is where the magic happenscooling, tangy, and sharp enough to cut through the richness without overpowering anything. You’ll drizzle it on rice, dip warm pita into it, and probably finish the bowl with a spoon when nobody’s looking.
Quick enough for weeknights: From bowl to grill in under half an hour
Gluten-free and surprisingly light: Leans on spices and yogurt instead of breadcrumbs
Great for meal prep: Koftas reheat beautifully and the sauce lasts days in the fridge
What You’re Working With
Your lineup is short but mighty. Ground chicken is the baseit takes on flavor like a sponge, so don’t skip the aromatics. Fresh parsley adds brightness, and the combination of cumin and coriander gives you that warm, earthy backbone you’d find in any good Middle Eastern kitchen.
For the sauce, plain yogurt is your friend. Full-fat or low-fat both work, but avoid Greek yogurt unless you thin it with a splash of waterit can be too thick to drizzle. Lemon juice and a pinch of salt wake everything up, and olive oil on the grill keeps things from sticking.
Ingredient
Why It Matters
Easy Swap
Ground chicken
Lean, absorbs spices beautifully
Ground turkey
Plain yogurt
Tangy, creamy base for sauce
Full-fat or low-fat both work
Fresh parsley
Herbal brightness
Cilantro if you prefer
Cumin & coriander
Warm, earthy depth
Use what you have, but don’t skip both
How to Shape and Grill Without the Mess
Mixing everything in one bowl is the easiest partjust get your hands in there and squish until it’s combined. Wet your hands lightly before shaping each kofta so the mixture doesn’t cling to your fingers. Oval logs about three inches long grill evenly and look the part.
Preheat your grill and brush the grates with olive oil before the koftas hit the heat. Turn them every few minutes so they char on all sides without drying out. After shooting this recipe multiple times, I learned that a slightly lower flame for the first few minutes locks in moisture before you crank it up for color.
Pro Tip: If the koftas feel sticky or hard to shape, pop the bowl in the fridge for ten minutes. Cold meat is easier to handle and holds its shape better on the grill.
Serving and Storing Your Koftas
Pile the hot koftas on a platter and pass the garlic yogurt sauce in a small bowl. They’re perfect alongside warm pita, over a heap of fluffy rice, or tucked into a grain bowl with chopped cucumber and tomatoes. Leftovers reheat gently in a skillet with a splash of water to keep them from drying out.
Storage Method
How Long
Best Use
Fridge (cooked koftas)
3–4 days
Reheat in skillet or microwave
Fridge (garlic yogurt sauce)
Up to 5 days
Stir before serving, thins as it sits
Freezer (cooked koftas)
Up to 2 months
Thaw overnight, reheat gently
Troubleshooting the Common Hiccups
If your koftas fall apart on the grill, the mixture might be too wetnext time, squeeze excess moisture from the chopped onion before mixing. Falling apart can also mean you didn’t press the meat together firmly enough when shaping.
Dry koftas: Ground chicken can lean dry if overcooked. Pull them off the grill as soon as they hit 165°F inside.
Sauce too tangy: Add an extra pinch of salt or a drizzle of olive oil to mellow the lemon juice.
Sticking to the grill: Make sure your grates are clean, hot, and oiled before the koftas go on.
Let the raw garlic sit in the yogurt for about ten minutes before servingit softens the bite without losing that garlicky punch that makes the sauce so good.
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FAQs (Chicken Kofta Garlic Yogurt Sauce)
Can I make the kofta ahead of time?
Yes, you can shape the kofta up to 24 hours ahead and refrigerate them covered. This actually helps the flavors meld together. Just bring them to room temperature for 15 minutes before cooking for even results.
What ground chicken works best for this recipe?
Ground chicken thighs work better than breast meat since they have more fat and stay juicier. If using ground breast, add a tablespoon of olive oil to the mixture to prevent dryness. Aim for 85/15 lean-to-fat ratio if possible.
How thick should the yogurt sauce be?
The sauce should coat the back of a spoon but still drizzle easily. Greek yogurt works best for thickness. If it’s too thick, thin with a tablespoon of water or lemon juice. Too thin? Strain through cheesecloth for 30 minutes.
Can I bake instead of pan-frying the kofta?
Absolutely! Bake at 400°F for 18-20 minutes, turning once halfway through. Place them on a lightly oiled baking sheet. They won’t get as crispy as pan-fried, but they’ll be healthier and easier to manage for larger batches.
What sides pair well with this dish?
Serve with warm pita bread, basmati rice, or bulgur pilaf. Roasted vegetables like zucchini or eggplant complement the flavors perfectly. A simple cucumber tomato salad adds freshness and balances the rich yogurt sauce.
You’ve Got Thisand It’s Going to Look Beautiful
Your Chicken Kofta Garlic Yogurt Sauce is going to come off the grill golden and juicy, with char marks that photograph like a dream. The sauce cools everything down with that creamy tang, and the whole plate looks vibrant and invitingexactly the kind of dinner that makes everyone lean in a little closer.
Try tucking leftover koftas into a pita pocket with shredded lettuce and a thick smear of that garlic yogurt. If you want a little heat, stir a pinch of red pepper flakes into the sauce before drizzling. I learned from years behind the camera that letting the platter sit for just a minute before serving makes the colors pop and the flavors settle beautifully.
Snap a photo before everyone digs inthese koftas are total crowd-pleasers. Did your family have a favorite grilled meatball growing up? Drop a comment or tag me when you make these. Save this one for your next cookout, and share it with someone who loves good food that actually looks as good as it tastes.
