I love how this recipe balances bold spices with creamy coolness. The chicken koftas are packed with flavor but not heavy, and the garlic yogurt sauce adds just the right zing without overwhelming the dish. It’s great for meal prepping, and I find it versatile enough to serve with rice, salads, or flatbreads. Plus, it’s ready in under 30 minutes, making it a go-to when time is tight but flavor is a must.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
500 grams ground chicken 1 medium onion, finely chopped 3 garlic cloves, minced 1/4 cup fresh parsley, finely chopped 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon salt 1/2 teaspoon ground black pepper 1 cup plain yogurt 2 tablespoons freshly squeezed lemon juice Pinch of salt 2 tablespoons olive oil
Directions
I start by combining ground chicken, chopped onion, minced garlic, parsley, cumin, coriander, salt, and black pepper in a large bowl, mixing everything together until well blended.
Then, I shape the mixture into small oval-shaped koftas with my hands.
I preheat the grill and brush it lightly with olive oil to prevent sticking.
I grill the koftas for about 10–12 minutes, turning them occasionally so they cook evenly and are golden brown on all sides.
While the koftas are grilling, I prepare the garlic yogurt sauce by mixing plain yogurt, lemon juice, and a pinch of salt in a small bowl.
I serve the hot grilled koftas with a generous drizzle of the garlic yogurt sauce on top or on the side for dipping.
Servings and timing
This recipe makes 4 servings and takes about 27 minutes from start to finish, including prep and cooking time.
Variations
Sometimes I like to swap the ground chicken for ground turkey or lamb when I want a slightly different flavor. I also add a pinch of chili flakes to the meat mixture for some heat. For a dairy-free version, I use a plant-based yogurt alternative for the sauce. If I don’t have a grill handy, pan-searing or baking the koftas works well too.
Storage/reheating
I store leftover koftas in an airtight container in the fridge for up to 3 days. The garlic yogurt sauce should be stored separately and kept chilled. To reheat the koftas, I prefer using a skillet over medium heat or a quick warm-up in the oven at 180°C (350°F) for about 10 minutes. I avoid microwaving to keep the texture from getting rubbery.
FAQs
What can I serve with chicken koftas?
I often pair them with rice pilaf, couscous, or warm pita bread. A side salad or grilled vegetables also makes a great combo.
Can I make the koftas ahead of time?
Yes, I usually shape them ahead and keep them refrigerated until I’m ready to cook. They hold their shape well and are perfect for prepping in advance.
How do I know when the koftas are fully cooked?
I look for a golden brown exterior and check that the internal temperature has reached 74°C (165°F). Cutting one open to check for doneness works too.
Can I freeze the koftas?
Absolutely. I freeze them raw on a tray, then transfer to a bag once solid. When I’m ready, I thaw and grill them as usual.
What’s the best yogurt to use for the sauce?
I use plain full-fat yogurt for the creamiest texture, but Greek yogurt works great too if I want it thicker and tangier.
Conclusion
These garlic yogurt sauce chicken koftas are a flavorful, fast, and flexible dish that I keep coming back to. Whether I’m firing up the grill or just need something easy for dinner, this recipe delivers every time. The sauce brings it all together, and the mix of spices makes every bite exciting.
