Chicken with Indian Spice Yogurt
Embark on a flavorful journey with this Chicken with Indian Spice Yogurt, a dish that's aromatic, tender, and irresistibly spiced. Bone-in chicken thighs are marinated in a creamy yogurt mixture infused with vibrant Indian spices like garam masala, cumin, coriander, turmeric, and a touch of paprika, creating layers of flavor with every bite. The yogurt marinade not only tenderizes the chicken but helps it achieve a perfectly golden crust when baked to juicy perfection. Finished with fresh cilantro and a zing of lemon juice, this recipe is a showstopper at any meal. Pair it with basmati rice, naan, or roasted vegetables for a satisfying and wholesome dinner. Perfect for both weeknight cooking and weekend entertaining, this easy-to-follow recipe is a must-try for lovers of spice and authenticity!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skinless)
- 1 cup Plain yogurt (whole milk or Greek)
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Garam masala
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Paprika
- 0.25 teaspoons Cayenne pepper (optional, for spice)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
- 2 tablespoons Olive oil (or any neutral oil)
Instructions
In a large bowl, combine the yogurt, garlic, ginger, garam masala, coriander, cumin, turmeric powder, paprika, cayenne pepper (if using), salt, and black pepper. Mix well to create a smooth marinade.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 4-6 hours for more flavor.
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
Brush the foil with 1 tablespoon of olive oil, then arrange the marinated chicken thighs on the prepared baking sheet.
Drizzle the remaining olive oil over the chicken pieces to ensure a nice, golden crust during cooking.
Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is browned and slightly charred on the edges.
Once cooked, remove the chicken from the oven and let it rest for 5 minutes to retain its juices.
Sprinkle the chopped fresh cilantro over the chicken and drizzle with lemon juice just before serving.
Serve warm with basmati rice, naan bread, or a side of vegetables for a complete meal.
Nutrition Facts
Calories |
244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 595 mg | 26% | |
| Total Carbohydrate | 6.1 g | 2% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.7 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 87 mg | 7% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 381 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
