Description
Chicken Kofta with Yogurt Sauce is a flavorful Middle Eastern-inspired dish featuring spiced ground chicken meatballs cooked to a perfect golden crust in a pan, served with a tangy cumin-infused yogurt sauce. This delicious meal is complemented by fresh pita, red onion, and tomato wedges, making it an ideal dish for a satisfying lunch or dinner.
Ingredients
Scale
Chicken Kofta
- 2 lbs Ground Chicken
- 1 tsp Kosher Salt
- 3/4 cups Pine Nuts
- 1 small Yellow Onion
- 3 cloves Garlic
- 1/4 tsp Cardamom
- 1/4 tsp Cinnamon
- 1/4 tsp Ground Cloves
- 1/2 tsp Sumac
- 1/4 tsp Nutmeg
- 1/2 tsp Paprika
- 3/4 tsp Cumin
- 1/4 cup Parsley, minced
- 2 tbsp Extra Virgin Olive Oil (for frying)
Yogurt Sauce
- 1 cup Plain Yogurt
- 1 tbsp Extra Virgin Olive Oil
- 1 clove Garlic, minced
- 1 1/2 tsp Cumin
- 1 Lemon, juiced
- 1/4 tsp Kosher Salt
- 1 tsp Parsley, minced
To Serve
- Pitas
- Red Onion, thinly sliced
- Tomato, cut into wedges
Instructions
- Toast Pine Nuts: Heat a dry pan over medium heat and toast 3/4 cups of pine nuts until fragrant, about 5 minutes, stirring frequently to prevent burning.
- Prepare Pine Nut Mixture: Transfer toasted pine nuts to a food processor along with the small yellow onion and 1/4 cup minced parsley. Pulse until finely chopped and combined.
- Mix Kofta Ingredients: In a large bowl, combine the ground chicken, the pine nut mixture, 3 cloves minced garlic, all the spices (1 tsp kosher salt, 1/4 tsp cardamom, 1/4 tsp cinnamon, 1/4 tsp ground cloves, 1/2 tsp sumac, 1/4 tsp nutmeg, 1/2 tsp paprika, 3/4 tsp cumin), and fresh parsley. Mix thoroughly to combine all ingredients evenly.
- Shape Kofta: Using a 3-tablespoon measure, scoop out portions of the mixture and shape each into an oval or ball shape. Set aside on a plate.
- Cook Kofta: Heat 2 tablespoons of extra virgin olive oil in a heavy-bottomed pan over medium-high heat. Add the kofta in batches, ensuring they are not crowded. Cook until a crust forms and the kofta release cleanly from the pan, about 5 minutes. Turn each kofta to sear evenly on all sides, cooking for an additional 10 minutes total. If the kofta begin to brown too rapidly, reduce the heat to medium. Ensure the interior is fully cooked.
- Prepare Yogurt Sauce: While the kofta cook, mix 1 cup plain yogurt, 1 tablespoon extra virgin olive oil, 1 clove minced garlic, 1 1/2 teaspoons cumin, juice of 1 lemon, 1/4 teaspoon kosher salt, and 1 teaspoon minced parsley in a bowl. Refrigerate until ready to serve.
- Serve: Plate the cooked kofta, drizzle with the yogurt sauce, and accompany with sliced red onions, quartered tomatoes, and warm pita bread for a complete meal.
Notes
- Toast pine nuts carefully and stir often to avoid burning and achieve a deep, nutty flavor.
- Make sure the kofta are cooked through by reducing heat if they brown too fast before the interior is done.
- The yogurt sauce can be made ahead and refrigerated to let the flavors meld.
- Serve with fresh salad or pickled vegetables to add brightness to the dish.
- Leftover kofta can be stored in an airtight container in the fridge for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving (approx. 4 kofta with sauce and sides)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
