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Yogurt-Marinated Chicken Recipe

Indian · Main course · 35 min total

This yogurt-marinated chicken is incredibly tender, juicy, and packed with flavor from a blend of spices and tangy yogurt. Perfect for grilling or baking, it's a versatile dish that pairs well with rice, salads, or flatbreads.

Ingredients

• 1 cup plain full-fat yogurt
• 2 tablespoons lemon juice
• 1 tablespoon grated fresh ginger
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks

Instructions

1. In a large bowl, whisk together yogurt, lemon juice, ginger, garlic, cumin, coriander, paprika, turmeric, cayenne (if using), salt, and pepper until smooth.
2. Add chicken pieces to the bowl and toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to 8 hours for best flavor.
3. Preheat grill to medium-high heat or oven to 400°F (200°C). If using oven, line a baking sheet with foil and place a wire rack on top.
4. Remove chicken from marinade, letting excess drip off. Grill or bake for 15-20 minutes, turning once, until chicken is cooked through and charred in spots. Internal temperature should reach 165°F (74°C).
5. Let chicken rest for 5 minutes before serving. Garnish with fresh cilantro or mint if desired.

Tips

• For extra smoky flavor, grill over charcoal.
• Leftovers can be stored in the refrigerator for up to 3 days and are great in salads or wraps.
• If using wooden skewers, soak them in water for 30 minutes before threading chicken to prevent burning.

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