Chicken Kofta with Yogurt Sauce
This delicious dish combines richly seasoned ground chicken with warm spices and a cool, tangy yogurt sauce. It’s juicy, aromatic, and a satisfying Middle Eastern-style dinner that comes together in just thirty minutes.
Equipment
- 1 Mixing bowl Large
Ingredients
For the Kofta
- 2 lbs Ground chicken
- 1 teaspoon Kosher salt
- ¾ cups Pine nuts toasted
- 1 Yellow onion small, finely chopped
- 3 cloves Garlic minced
- ¼ teaspoon Cardamom
- ¼ teaspoon Cinnamon
- ¼ teaspoon Ground cloves
- ½ teaspoon Sumac
- ¼ teaspoon Nutmeg
- ½ teaspoon Paprika
- ¾ teaspoon Cumin
- ¼ cup Parsley minced
Yogurt Sauce & Garnish
- 1 cup Plain yogurt
- 1 tablespoon Extra virgin olive oil
- 1 clove Garlic minced
- 1.5 teaspoon Cumin
- 1 Lemon juiced
- ¼ teaspoon Kosher salt
- 1 teaspoon Parsley minced
- Pitas for serving
- Red onion thinly sliced, for serving
- Tomato cut into wedges, for serving
Instructions
Instructions
- Preheat oven to 400°F (200°C).
- Toast pine nuts in a dry skillet on medium heat until golden and fragrant, about 5 minutes. Set aside to cool.
- In a bowl, combine ground chicken, salt, onion, garlic, cardamom, cinnamon, cloves, sumac, nutmeg, paprika, cumin, parsley, and toasted pine nuts. Mix thoroughly.
- Shape the mixture into small oval koftas with damp hands. Place on a parchment-lined baking sheet.
- Bake in preheated oven for 25–30 minutes, flipping halfway, until golden and cooked through.
- Meanwhile, combine yogurt, olive oil, garlic, cumin, lemon juice, salt, and parsley in a bowl to make the sauce. Chill until ready to serve.
- Serve hot koftas drizzled with the garlic yogurt sauce or with the sauce on the side.
- Garnish with sliced red onions, tomato wedges, and serve with warm pitas.
- Leftovers can be refrigerated up to 3 days or frozen for later use.
- Store yogurt sauce separately and serve chilled.
Notes
Serve with lemon wedges and fresh herbs if desired. You may use a pressure cooker sauté mode first to sear koftas before baking if needed.