Irresistible Chicken Kofta with Creamy Garlic Yogurt Sauce
This Irresistible Chicken Kofta recipe is juicy, flavorful, and easy to prepare, served with a delightful creamy garlic yogurt sauce.
Ingredients
For the Kofta
- 1 pound ground chicken (85/15 lean-to-fat ratio preferred)
- 1 small yellow onion, very finely diced
- 2 cloves garlic, pressed or minced
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh cilantro leaves, chopped
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 0.25 teaspoon cayenne pepper (adjust to taste)
- 1 large egg, lightly beaten
- 2 tablespoons extra-virgin olive oil for cooking
For the Creamy Garlic Yogurt Sauce
- 1 cup plain yogurt
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 pinch salt
- 1 dash olive oil
Instructions
Preparation
- In a large mixing bowl, combine the ground chicken, finely diced onion, pressed garlic, chopped parsley, and cilantro. Using your hands, incorporate everything well.
- Sprinkle in all the spices: cumin, coriander, sweet paprika, kosher salt, black pepper, and cayenne pepper. Add the lightly beaten egg and gently fold the mixture until just combined.
- With wet hands, form the mixture into 12-14 oval patties, each about 2 inches long.
Cooking
- Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat until it shimmers.
- Add the kofta to the pan, ensuring there’s space between each piece. Cook for about 4-5 minutes until they turn a lovely golden brown.
- Gently turn the kofta over and cook for another 3-4 minutes, or until the internal temperature reaches 165°F (74°C).
Serving
- Transfer your beautifully cooked kofta to a serving plate and allow them to rest for 2 minutes before serving alongside the creamy garlic yogurt sauce.
Notes
Feel free to experiment with additional ingredients like lemon zest or grated vegetables. The kofta mixture can be refrigerated for up to 24 hours before cooking.