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When a crust forms, the kofta will release cleanly to turn, about 5 minutes. Turn the kofta and sear on all sides, about 10 more minutes. If they start to look too crisp, turn the heat down to medium.
Anneke Silva

Chicken Kofta with Yogurt Sauce

5 from 3 votes
This delicious dish combines flavourful seasoned chicken and a tangy yogurt sauce. The ground chicken is intensely flavoured with earthy, warm spices, that beautifully contrast with the lemony sumac and bright parsley . The kofta's juicy interior is perfectly contrasted by their charred outside. The bright cumin lemon yogurt sauce is the perfect textural contrast. These Chicken Kofta with Yogurt Sauce are flavourful, complex, and sumptuous and easily come together in thirty minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: dinner
Cuisine: Middle Eastern
Calories: 583
Ingredients Equipment Method

Ingredients
  

Chicken Kofta
  • 2 lbs Ground Chicken
  • 1 tsp Kosher Salt
  • 3/4 cups Pine Nuts
  • 1 Yellow Onion small
  • 3 cloves Garlic
  • 1/4 tsp Cardamom
  • 1/4 tsp Cinnamon
  • 1/4 tsp Ground Cloves
  • 1/2 tsp Sumac
  • 1/4 tsp Nutmeg
  • 1/2 tsp Paprika
  • 3/4 tsp Cumin
  • 1/4 cup Parsley minced
Yogurt Sauce
  • 1 cup Yogurt plain
  • 1 tbsp Extra Virgin Olive Oil
  • 1 clove Garlic
  • 1 1/2 tsp Cumin
  • 1 Lemon juiced
  • 1/4 tsp Kosher Salt
  • 1 tsp Parsley minced
Chicken Kofta with Yogurt Sauce
  • Pitas
  • Red Onion thinly sliced
  • Tomato cut into wedges

Equipment

  • Food Processor
  • Heavy Bottomed Pan
  • Chef's Knife
  • Cutting Board
  • Large Bowl
  • 3 Tablespoon Scoop

Method
 

Chicken Kofta
  1. Toast the pine nuts in a dry pan on medium heat until fragrant, about 5 minutes, then blitz the toasted pine nuts in a food processor with the onion and parsley.
    Toast the pine nuts in a dry pan on medium heat until fragrant, about 5 minutes, then blitz the toasted pine nuts in a food processor with the onion and parsley.
  2. Mix the pine nuts, spices, fresh parsley and ground chicken in a bowl.
    Mix the pine nuts, spices, fresh parsley and ground chicken in a bowl.
  3. Make sure your kofta mixture is thoroughly combined.
    Make sure your kofta mixture is thoroughly combined.
  4. Using a 3 tablespoon measure, scoop out your kofta and set aside.
    Using a 3 tablespoon measure, scoop out your kofta and set aside.
  5. Heat the olive oil on medium high a heavy bottomed pan then add your kofta.
    Heat the olive oil on medium high a heavy bottomed pan then add your kofta.
  6. When a crust forms, the kofta will release cleanly to turn, about 5 minutes. Turn the kofta and sear on all sides, about 10 more minutes. If they start to look too crisp, turn the heat down to medium.
    When a crust forms, the kofta will release cleanly to turn, about 5 minutes. Turn the kofta and sear on all sides, about 10 more minutes. If they start to look too crisp, turn the heat down to medium.
Yogurt Sauce
  1. Mix the yogurt sauce ingredients and place in the fridge while you cook your kofta.
    Mix the yogurt sauce ingredients and place in the fridge while you cook your kofta.
Chicken Kofta with Yogurt Sauce
  1. Serve your kofta with a drizzle of yogurt sauce, sliced onions and pita, and quartered tomatoes.
    Serve your kofta with a drizzle of yogurt sauce, sliced onions and pita, and quartered tomatoes.