Chicken Kofta Garlic Sauce (Printable Version)
Grilled chicken kofta served with a refreshing garlic yogurt sauce infused with lemon and parsley.
# Ingredients:
→ Kofta
01 -
500 grams ground chicken, fresh with no fillers
02 -
1 medium onion, finely chopped (approx. 150 grams)
03 -
3 cloves garlic, finely minced
04 -
15 grams fresh flat-leaf parsley, chopped
05 -
1 teaspoon ground cumin (approx. 2 grams)
06 -
1 teaspoon ground coriander (approx. 2 grams)
07 -
1 teaspoon kosher or sea salt
08 -
½ teaspoon freshly cracked black pepper
09 -
1 tablespoon olive oil, extra virgin (for grilling)
→ Garlic Yogurt Sauce
10 -
200 grams plain unsweetened thick yogurt
11 -
1 clove garlic, finely minced (reserve from kofta preparation)
12 -
1 tablespoon fresh lemon juice
13 -
Pinch of salt
# Steps:
01 -
In a large bowl, mix ground chicken, chopped onion, minced garlic, and chopped parsley using clean hands or a fork to blend evenly.
02 -
Add ground cumin, ground coriander, salt, and black pepper to the mixture. Gently fold to incorporate spices uniformly without overmixing to maintain tenderness.
03 -
Wet your hands with water, then form the mixture into elongated oval patties approximately 7.5 cm long and 2.5 cm thick. Repeat until all mixture is shaped.
04 -
Preheat the grill or grill pan to medium-high heat. Brush grill grates lightly with olive oil to prevent sticking.
05 -
Place kofta on the hot grill and cook for 5 to 7 minutes per side, turning gently once until golden brown and fully cooked through.
06 -
While kofta cooks, whisk together plain yogurt, reserved minced garlic, lemon juice, and a pinch of salt in a small bowl until smooth. Adjust seasoning as needed.
07 -
Transfer grilled kofta to a plate and rest for at least three minutes to retain juices. Serve warm with garlic yogurt sauce spooned over or alongside.
# Notes:
01 -
Allowing kofta mixture to rest in the refrigerator for 15 minutes before shaping improves cohesion.
02 -
Brushing grill with oil ensures attractive char marks and prevents sticking.
03 -
Kofta can be baked at 200°C for 20 minutes, turning halfway, as an alternative to grilling.
04 -
Store kofta and sauce separately in airtight containers refrigerated for up to three days.