Chicken Kofta with Yogurt Sauce Recipe

If you’re looking for a dish that’s packed with flavor yet surprisingly simple to make, you’re going to adore this Chicken Kofta with Yogurt Sauce Recipe. I absolutely love how tender and spiced these koftas turn out, perfectly balanced by a refreshing, tangy yogurt sauce. When I first tried making chicken kofta myself, I was amazed by how the pine nuts add this wonderful depth and texture that you wouldn’t expect. So grab your apron—I’m excited to walk you through all my tips and tricks to nail this fantastic recipe every time!

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Ingredients You’ll Need

The magic of this Chicken Kofta with Yogurt Sauce Recipe lies in the harmony of spices, nuts, and fresh herbs blending beautifully with lean ground chicken. I always keep fresh parsley on hand—it brightens the kofta like nothing else. Also, toasting the pine nuts beforehand makes a world of difference, so don’t skip that step!

• Ground Chicken: Choose fresh ground chicken for tender koftas; lean but moist works best.
• Pine Nuts: Toast them lightly to unlock their nutty flavor and add texture.
• Yellow Onion: Small and finely chopped or blended to mix in smoothly.
• Garlic: Fresh cloves give that punch of savory goodness.
• Spices (Cardamom, Cinnamon, Cloves, Sumac, Nutmeg, Paprika, Cumin): Fresh spices boost flavor, so measure carefully for balance.
• Parsley: Freshly minced to lift and brighten the meat mixture.
• Yogurt (Plain): Use thick plain yogurt for the sauce to keep it creamy and tangy.
• Extra Virgin Olive Oil: Adds richness to the yogurt sauce and helps sear the koftas.
• Lemon Juice: Freshly squeezed to brighten the yogurt sauce.
• Salt (Kosher): Essential for seasoning and balancing flavors.
• Pita Bread, Red Onion, Tomato: Optional accompaniments to complete your meal.

Variations

I love how flexible this Chicken Kofta with Yogurt Sauce Recipe is! Over time, I’ve tweaked it depending on what’s in season or who I’m cooking for—and you can totally do the same to make it your own.

• Add Heat: I once tossed in a pinch of cayenne or some finely chopped green chili when we wanted a spicy kick—it really wakes up the dish without overpowering.
• Herb Swap: Sometimes I swap parsley for fresh mint or cilantro for a herby brightness that’s different but delightful.
• Diet-friendly Options: For a low-carb meal, ditch the pita and serve over a crisp salad or grilled veggies.
• Alternative Nuts: If pine nuts aren’t your thing, chopped walnuts or almonds toasted gently can be a great substitute.

How to Make Chicken Kofta with Yogurt Sauce Recipe

Step 1: Toast and Prepare Your Pine Nut Mix

Start by toasting your pine nuts in a dry pan over medium heat. Keep the pan moving so they don’t burn—about 5 minutes until you smell that amazing nutty aroma. Then, pop the toasted pine nuts in your food processor with the quartered onion and parsley. Blitz until finely chopped but not a paste—you want little pieces to give texture in the kofta. This step is a game changer: the toasty nuttiness and fresh herbs blend beautifully with the ground chicken later.

Step 2: Make the Spiced Kofta Mixture

In a big mixing bowl combine the ground chicken with the pine nut mixture and your carefully measured spices: cardamom, cinnamon, cloves, sumac, nutmeg, paprika, cumin, plus salt. A quick tip I learned the hard way: mix just enough to combine all ingredients evenly without overworking the meat—this keeps it tender once cooked. Use your hands or a spoon, but don’t get carried away stirring!

Step 3: Shape and Cook the Koftas

Use a 3-tablespoon scoop or your hands to form your koftas—oval or round, whatever you prefer. Heat a heavy-bottomed pan with a splash of olive oil over medium-high heat. Once hot, add your koftas but don’t crowd the pan. Here’s what’s important: when a golden crust forms and they release easily, turn them gently to cook all sides for about 10 minutes more. If they start to char too quickly, turn the heat down—slow and steady prevents a crust that’s too hard and helps keep the inside juicy.

Step 4: Whip Up the Yogurt Sauce

While your koftas are cooking, throw together the yogurt sauce by mixing plain yogurt, olive oil, minced garlic, ground cumin, lemon juice, salt, and fresh parsley. I like to chill it in the fridge for a bit—it thickens slightly and the flavors meld into the creamiest, brightest sauce you can imagine. This sauce is the perfect counterbalance to the spiced, warm koftas.

Step 5: Serve and Enjoy!

Serve your juicy chicken koftas drizzled generously with that cool yogurt sauce. Add thin slices of red onion, wedges of fresh tomato, and warm pita bread on the side for a traditional experience. I promise, this combo feels like a little celebration every time—my family goes crazy for it, especially when I make extra sauce for dunking!

How to Serve Chicken Kofta with Yogurt Sauce Recipe

Garnishes

I love topping the cooked koftas with a sprinkle of freshly chopped parsley or mint—it brightens every bite. Thinly sliced red onions tossed in a little lemon juice add crunch and a sharp bite that complements the creamy yogurt sauce perfectly. Sometimes a dash of sumac on top adds that extra zing I can’t resist.

Side Dishes

My go-to sides are warm pita bread or flatbread to scoop up everything, along with simple wedges of fresh tomatoes tossed with olive oil and salt. A cucumber salad or tabbouleh works beautifully here too if you want more greens. When hosting, I like adding grilled veggies like zucchini and peppers for color and flavor contrast.

Creative Ways to Present

For special dinners, I’ve served these koftas on skewers alongside bowls of the yogurt sauce and chopped salad—makes for a festive, family-style meal. You can also plate them artistically with dollops of the yogurt sauce, sprinklings of fresh herbs, and lemon wedges for that restaurant-quality look that’ll impress everyone without extra effort!

Make Ahead and Storage

Storing Leftovers

Leftover koftas store really well in an airtight container in the fridge for up to 3 days. I recommend separating the yogurt sauce to keep it fresh and prevent it from turning watery. When I’m busy, having these ready to reheat for a quick lunch or dinner is a lifesaver.

Freezing

I’ve had success freezing raw shaped koftas by placing them on a lined baking sheet to freeze individually before transferring to a freezer bag. This way, you can cook just what you need without thawing the whole batch. They keep beautifully for up to 2 months.

Reheating

The best way I found to reheat koftas is gently in a skillet over medium heat, adding a splash of water and covering to steam slightly—this avoids drying them out while warming evenly. The yogurt sauce is best served cold or at room temperature.

FAQs

Final Thoughts

This Chicken Kofta with Yogurt Sauce Recipe has become a beloved staple in my kitchen because it’s flavorful, quick, and brings everyone together. I love that the yogurt sauce balances the fragrant spices, and the toasted pine nuts add something truly unique you might not expect. I’m confident once you try it, you’ll be making it again—and again—just like me. So go ahead, give it a shot! Your taste buds (and guests) will thank you.

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