Chicken Kofta with Yogurt Sauce Recipe

If you’re craving something packed with warm spices but still fresh and light, you’re going to absolutely love this Chicken Kofta with Yogurt Sauce Recipe. It’s one of those dishes that’s both comforting and exotic, and it’s surprisingly easy to put together. Trust me, once you try these tender, fragrant koftas paired with that tangy, creamy yogurt sauce, you’ll wonder why you didn’t make them sooner!

this Recipe

Ingredients You’ll Need

Getting the right ingredients is key to making this Chicken Kofta with Yogurt Sauce Recipe shine. Each component plays a role in balancing the savory, nutty, and tangy flavors, so grabbing fresh spices and quality yogurt really pays off.

• Ground Chicken: Opt for fresh or freshly ground for the best texture and flavor; this is the base of your kofta.
• Pine Nuts: Toast them lightly to unlock their oils and deepen their flavor before adding to the kofta mix.
• Yellow Onion: Adds sweetness and moisture, finely chopped or blitzed for a smooth kofta texture.
• Garlic: Fresh garlic gives a punchy, aromatic base—don’t substitute with powders here.
• Spices (Cardamom, Cinnamon, Cloves, Sumac, Nutmeg, Paprika, Cumin): These warm, fragrant spices create the signature kofta flavor, so measure carefully to keep the balance just right.
• Fresh Parsley: Brightens the meat mixture, balancing the richness with herbaceous freshness.
• Yogurt (Plain): Use a thick, creamy plain yogurt for the sauce—it’s the perfect counterpoint to the spiced meat.
• Extra Virgin Olive Oil: Adds silkiness to the sauce and helps with cooking the kofta.
• Lemon Juice: The acidity wakes up the sauce and cuts through the richness of the kofta beautifully.
• Pita Bread, Red Onion, Tomatoes: Classic accompaniments that bring texture and color to the plate.

Variations

I love tweaking this Chicken Kofta with Yogurt Sauce Recipe depending on the season or my mood. You can easily adapt it to your dietary preferences or ingredient availability without losing any of its magic.

• Add Heat: If you like a little kick, try mixing in some finely chopped green chili or a pinch of cayenne pepper into the kofta mix. I did this once and my family went crazy for the spicy twist!
• Herb Swaps: Instead of parsley, you can mix in fresh mint or cilantro for a different herbal spin that’s especially refreshing in warmer months.
• Make It Gluten-Free: Serve the kofta over a bed of rice or with gluten-free flatbreads like sorghum or corn tortillas for a satisfying option.
• Vegetarian Version: Use a combination of mashed chickpeas and grated zucchini along with the same spices to mimic kofta’s texture and flavor.

How to Make Chicken Kofta with Yogurt Sauce Recipe

Step 1: Toast Pine Nuts and Blend with Onion & Parsley

This first step is where the aroma starts filling your kitchen, and it’s one of my favorite parts! Toast the pine nuts gently in a dry pan over medium heat; watch closely and give them a toss every minute or so—it only takes about 5 minutes until they’re golden and fragrant. Then, blitz these with the onion and parsley in a food processor until they form a coarse paste. This mix adds moisture and a depth of flavor that makes your kofta uniquely tender and aromatic.

Step 2: Mix Kofta Ingredients Thoroughly

Combine the toasted pine nut paste, ground chicken, and all your warm spices in a large bowl. I like to go in with my hands here—it helps me feel the texture and make sure everything is evenly distributed. You want a mixture that’s cohesive but not overworked; this keeps the kofta tender. If your mixture feels too wet, let it rest in the fridge for 10 minutes—it will firm up and be easier to handle.

Step 3: Shape and Cook Your Kofta

Using a 3-tablespoon scoop (or your hands), form the kofta into oval shapes. Heat olive oil in a heavy-bottomed pan over medium-high heat, then add your koftas without crowding the pan. Patience here is key—the kofta needs about 5 minutes to form a nice crust and release easily from the pan. Flip and sear all sides for about 10 minutes total, lowering the heat if they start to brown too fast. This slow sear locks in moisture and flavor, making them perfectly juicy inside.

Step 4: Prepare the Yogurt Sauce

While the koftas cook, mix your yogurt sauce ingredients—yogurt, olive oil, garlic, cumin, lemon juice, kosher salt, and parsley—in a bowl. Pop it into the fridge to let the flavors meld and to keep it nice and cool for serving. This sauce is so simple but adds that wonderful tangy contrast that balances the spices in the kofta perfectly.

Step 5: Serve and Enjoy

Plate your koftas with a generous drizzle of that zesty yogurt sauce, some thinly sliced red onions, quartered tomatoes, and warm pita bread. My family goes crazy for this combo every time, and you’ll find it’s a real crowd-pleaser for casual meals or even entertaining!

How to Serve Chicken Kofta with Yogurt Sauce Recipe

Garnishes

I usually garnish with thinly sliced red onions for a bit of crunch and a few fresh parsley leaves for that pop of green. A sprinkle of sumac on top takes it to another level with its lemony tang. Sometimes, I’ll add pickled vegetables for some extra acidity — the contrast with the creamy yogurt sauce is just divine.

Side Dishes

My favorite side is warm pita bread to scoop up those juicy koftas and yogurt sauce. For something heartier, I serve it alongside fluffy basmati rice or a simple cucumber and tomato salad dressed with olive oil and lemon. Roasted vegetables or a fresh tabbouleh also play nicely with the flavors here.

Creative Ways to Present

For special dinners, I’ve arranged koftas in a colorful platter with small bowls of the yogurt sauce, pickles, and chopped veggies around — it looks stunning and lets everyone build their own plates. Stuffing the koftas inside warm pita pockets with extra sauce, sliced cucumber, and mint turns it into a killer sandwich. You could even skewer the koftas and serve them as an appetizer with dipping sauce on the side for parties.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The koftas stay surprisingly juicy, especially if you keep the yogurt sauce separate until serving. Just reheat gently to avoid drying out the meat.

Freezing

If you want to prep ahead, these koftas freeze beautifully. I shape and freeze them on a tray first, then transfer to a freezer bag. When ready to eat, just thaw overnight in the fridge and cook as usual. I recommend making fresh yogurt sauce after thawing for the best flavor.

Reheating

To reheat, I warm koftas gently in a pan with a splash of olive oil over medium heat to bring back their crispy exterior without drying them out. Avoid the microwave if you can—it tends to toughen ground chicken. Serve immediately with chilled yogurt sauce to keep the dish balanced.

FAQs

Final Thoughts

This Chicken Kofta with Yogurt Sauce Recipe quickly became one of my go-to meals when I want something flavorful with minimal fuss. I love how the spices and pine nuts make each bite memorable, while the cool yogurt sauce keeps everything fresh and balanced. It’s easy enough for a weeknight but impressive enough to share with friends. I hope you enjoy making and eating it as much as I do—it’s a true kitchen win!

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