Chicken with Spiced Yogurt
Elevate your weeknight dinner with this irresistibly flavorful Chicken with Spiced Yogurt recipe! Juicy, bone-in chicken thighs are marinated in a velvety Greek yogurt mix infused with aromatic spices like cumin, coriander, turmeric, and smoked paprika, creating a bold and tangy base that tenderizes the meat to perfection. A hint of cayenne adds optional heat, while fresh ginger and garlic deliver depth. After resting in the marinade, the chicken is baked until beautifully golden and crispy, offering a perfect balance of tender and crunchy textures. Serve this vibrant dish with rice, warm naan, or a crisp salad, and finish it off with a sprinkle of fresh cilantro for a restaurant-worthy presentation. Perfect for easy entertaining or a spice-forward family meal, this recipe is packed with protein, full of warming flavors, and ready in under an hour!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 240 grams Plain Greek yogurt
- 4 cloves Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Cayenne pepper (optional)
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Freshly ground black pepper
- 2 tablespoons Fresh cilantro (for garnish)
Instructions
Place the chicken thighs in a large mixing bowl and pat them dry with paper towels.
In a separate mixing bowl, combine the Greek yogurt, minced garlic, grated ginger, ground cumin, ground coriander, turmeric powder, smoked paprika, cayenne pepper (optional), lemon juice, olive oil, salt, and black pepper. Mix well to form a smooth marinade.
Pour the spiced yogurt marinade over the chicken thighs and use your hands or a spoon to ensure the chicken is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Remove the chicken from the marinade, letting any excess drip off, and place the chicken thighs on the prepared baking sheet skin-side up.
Bake in the preheated oven for 30-35 minutes, or until the internal temperature of the chicken reads 75°C (165°F) on a meat thermometer and the skin is golden and slightly crispy.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Garnish the chicken with freshly chopped cilantro and serve hot with rice, naan, or a simple salad.
Nutrition Facts
Calories |
2389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.6 g | 224% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 753 mg | 251% | |
| Sodium | 3198 mg | 139% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 10.0 g | ||
| Protein | 189.2 g | 378% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2387 mg | 51% | |
*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.
