Easy Juicy Chicken Kofta with Garlic Yogurt Sauce is the 40-minute dinner my family begs for every week. These golden-brown chicken skewers stay ridiculously moist thanks to one pantry trick, then get dunked in a cool, garlicky yogurt dip that makes every bite sing. Serve them over rice, stuff them into pita, or pair them with my One-Pan Sausage and Potatoes Easy Weeknight Dinner for a full plate. Leftovers reheat like a dream for tomorrow’s lunch boxes.
Why You'll Love Easy Juicy Chicken Kofta with Garlic Yogurt Sauce – Quick Homemade Dinner
Easy Juicy Chicken Kofta with Garlic Yogurt Sauce turns ground chicken into a weeknight hero in 40 minutes—no grill, no fuss, just flavor-packed comfort.
- One bowl + one sheet pan = minimal dishes
- Ground chicken stays juicy—no dry meatballs here
- Garlic yogurt sauce doubles as salad dressing
- Freezer-friendly for emergency meals
Ingredients for Easy Juicy Chicken Kofta with Garlic Yogurt Sauce – Quick Homemade Dinner
Ground chicken: 93/7 keeps them juicy; swap with turkey if neededBreadcrumbs: Panko works; gluten-free crumbs are fineYogurt: Whole-milk Greek gives the thickest sauce
- Ground chicken: 93/7 keeps them juicy; swap with turkey if needed
- Breadcrumbs: Panko works; gluten-free crumbs are fine
- Yogurt: Whole-milk Greek gives the thickest sauce
Ingredient Note: Full measurements for Easy Juicy Chicken Kofta with Garlic Yogurt Sauce – Quick Homemade Dinner are listed in the printable recipe card below.
How to Make Easy Juicy Chicken Kofta with Garlic Yogurt Sauce – Quick Homemade Dinner
Step 1 — Prep & Preheat
Mix the kofta: In a bowl combine chicken, onion, breadcrumbs, egg, parsley, oil, and all seasonings. Mix just until combined—over-mixing makes them tough.
Step 2 — Cook and Build Flavor
Shape: Divide into 8 logs and thread onto soaked wooden skewers or form into patties if you’re skillet-only.
Step 3 — Finish, Taste, and Adjust
Sear: Heat 1 tbsp oil in a large skillet over medium. Cook kofta 3 min per side until golden.
Expert Tips for Easy Juicy Chicken Kofta with Garlic Yogurt Sauce – Quick Homemade Dinner
- Chill shaped kofta 15 min before cooking—they hold shape better.
- Use a microplane for the onion; it disappears into the meat.
- Double the sauce and turn leftovers into tomorrow’s lunch wrap dressing.
Easy Juicy Chicken Kofta with Garlic Yogurt Sauce – Quick Homemade Dinner
Easy Juicy Chicken Kofta with Garlic Yogurt Sauce turns ground chicken into a weeknight hero in 40 minutes—no grill, no fuss, just flavor-packed comfort.
Ingredients
Main Ingredients
- 1 lb ground chicken (dark meat if possible)
- 1 small onion, grated
- ½ cup plain breadcrumbs
- 1 large egg
- 2 tbsp chopped parsley
- 1 tbsp olive oil
Seasonings & Flavor Boosters
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp cinnamon
Optional Toppings
- Lemon wedges
- Extra parsley
- Sliced tomatoes
Instructions
How to Make Easy Juicy Chicken Kofta with Garlic Yogurt Sauce
- Mix the kofta: In a bowl combine chicken, onion, breadcrumbs, egg, parsley, oil, and all seasonings. Mix just until combined—over-mixing makes them tough.
- Shape: Divide into 8 logs and thread onto soaked wooden skewers or form into patties if you’re skillet-only.
- Sear: Heat 1 tbsp oil in a large skillet over medium. Cook kofta 3 min per side until golden.
- Bake: Transfer skillet to a 400 °F oven for 10 min (or cover and reduce heat to 350 °F for 12 min if your pan isn’t oven-safe).
- Make garlic yogurt sauce: While they bake, stir 1 cup plain Greek yogurt with 1 minced garlic clove, 1 tsp lemon juice, ¼ tsp salt, and 1 tbsp water for drizzling.
- Serve: Drizzle sauce over hot kofta and sprinkle with parsley.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Easy Juicy Chicken Kofta with Garlic Yogurt Sauce – Quick Homemade Dinner FAQs
Yes—shape and refrigerate up to 24 hours or freeze raw up to 2 months; cook from frozen adding 5 min.
Ground turkey (dark) or lean ground beef both work; adjust salt slightly.
Keep in a tight-lid container in the fridge 4 days or freeze 3 months.
Over-cooking or using extra-lean meat; pull at 165 °F and choose 93% lean chicken.
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Before You Go
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