Easy Chicken Kofta Recipe with Creamy Garlic Yogurt Sauce is a quick family dinner that delivers juicy spiced meatballs and a tangy silky sauce in 40 minutes. The kofta stay moist thanks to a blend of ground chicken, yogurt, and garlic, while the sauce adds bright tang and creamy richness. It’s perfect for busy weeknights because the meatballs only need a quick bake and the sauce comes together while they cook. Pair it with my Creamy Cheese Sauce Chicken Recipe for Easy Dinner for an extra creamy side.
★★★★½ 4.5 (118 reviews)
Why You'll Love Easy Chicken Kofta Recipe with Creamy Garlic Yogurt Sauce – Quick Weeknight Dinner
Easy Chicken Kofta Recipe with Creamy Garlic Yogurt Sauce is a quick family dinner that delivers juicy spiced meatballs and a tangy silky sauce in 40 minutes.
- Ready in under 45 minutes – perfect for busy evenings
- Bold Middle‑Eastern flavors with a creamy twist
- Ground chicken makes it lean and budget‑friendly
- All pantry staples, no fancy ingredients required
Ingredients
- Ground chicken: choose 85% lean; you can swap with ground turkey for a milder flavor
- Greek yogurt: full‑fat gives creamier sauce; low‑fat works too but may be thinner
- Breadcrumbs: use panko for extra light texture or gluten‑free crumbs if needed
Instructions
Step 1 – Mix the kofta: In a large bowl combine ground chicken, minced garlic, egg, breadcrumbs, cumin, paprika, coriander, chili flakes, salt, and pepper. Mix gently until just combined; over‑mixing makes them tough.
Step 2 – Shape & bake: Form the mixture into 1‑inch meatballs or oval kebabs. Place on a parchment‑lined baking sheet, drizzle with 1 tbsp olive oil, and bake at 400°F for 20‑22 minutes, turning halfway, until golden and cooked through.
Step 3 – Prepare the sauce: While kofta bake, whisk Greek yogurt, 1 tbsp olive oil, remaining minced garlic, lemon zest, and a pinch of salt in a small bowl. Add a splash of water if you prefer a thinner consistency.
Expert Tips for Easy Chicken Kofta Recipe with Creamy Garlic Yogurt Sauce – Quick Weeknight Dinner
- Handle the meat mixture gently; over‑mixing creates a dense texture.
- Toast the breadcrumbs lightly for extra nuttiness.
- If the yogurt sauce thickens too much, whisk in a tablespoon of cold water.
Easy Chicken Kofta Recipe with Creamy Garlic Yogurt Sauce – Quick Weeknight Dinner
Easy Chicken Kofta Recipe with Creamy Garlic Yogurt Sauce is a quick family dinner that delivers juicy spiced meatballs and a tangy silky sauce in 40 minutes.
★★★★½ 4.5 (118 reviews)
Ingredients
Main Ingredients
- 1 lb ground chicken
- 1/2 cup plain Greek yogurt (for the sauce)
- 2 tablespoons olive oil
- 1 large egg
- 1 cup fresh breadcrumbs
Seasonings & Flavor Boosters
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili flakes (optional)
- Salt and freshly ground black pepper
Optional Toppings
- 2 tablespoons chopped fresh mint
- 1 tablespoon lemon zest
- 1 teaspoon sumac (for garnish)
Instructions
How to Make Easy Chicken Kofta Recipe with Creamy Garlic Yogurt Sauce
- Step 1 – Mix the kofta: In a large bowl combine ground chicken, minced garlic, egg, breadcrumbs, cumin, paprika, coriander, chili flakes, salt, and pepper. Mix gently until just combined; over‑mixing makes them tough.
- Step 2 – Shape & bake: Form the mixture into 1‑inch meatballs or oval kebabs. Place on a parchment‑lined baking sheet, drizzle with 1 tbsp olive oil, and bake at 400°F for 20‑22 minutes, turning halfway, until golden and cooked through.
- Step 3 – Prepare the sauce: While kofta bake, whisk Greek yogurt, 1 tbsp olive oil, remaining minced garlic, lemon zest, and a pinch of salt in a small bowl. Add a splash of water if you prefer a thinner consistency.
- Step 4 – Assemble & serve: Transfer baked kofta to a serving platter, spoon the creamy garlic yogurt sauce over them, and sprinkle with fresh mint, lemon zest, and sumac for brightness. Serve with warm flatbread or rice.
FAQs
Can I make Easy Chicken Kofta Recipe with Creamy Garlic Yogurt Sauce ahead of time?
Yes. Form and freeze the raw kofta balls, then bake straight from frozen. The sauce can be prepared up to 2 days ahead and kept refrigerated.
What’s the best substitute for Greek yogurt?
Use plain full‑fat regular yogurt or a mix of sour cream and a splash of milk for similar creaminess.
How do I store leftovers?
Keep kofta and sauce in separate containers in the fridge. They stay fresh for 3 days.
Why did my kofta turn out dry?
Over‑mixing or baking at too high a temperature can dry them out. Keep the meat mixture tender and bake at 400°F, not higher.