Paprika Chicken in Yoghurt
Transform your weeknight dinners with this irresistible Paprika Chicken in Yoghurt, a dish that’s equal parts flavorful and comforting. Featuring tender chicken thighs marinated in a creamy blend of Greek yoghurt, smoky paprika, zesty lemon juice, minced garlic, and warm cumin, this recipe ensures every bite is infused with bold, aromatic spices. The chicken is pan-seared to golden perfection, then simmered in its tangy yoghurt sauce until perfectly tender. Garnished with fresh parsley and served over fluffy rice, couscous, or roasted vegetables, this dish is a surefire hit for both casual meals and dinner parties. Ready in just 40 minutes (plus marinating time) and perfect for meal prep, this one-pot wonder is as easy as it is delicious.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 1 cup Greek yoghurt
- 2 teaspoons Paprika (sweet or smoked)
- 1 teaspoon Ground cumin
- 3 cloves Garlic cloves, minced
- 1 tablespoon Lemon juice
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.25 cup Water or chicken stock
Instructions
In a medium mixing bowl, whisk together the Greek yoghurt, paprika, ground cumin, minced garlic, lemon juice, salt, and black pepper.
Add the chicken thighs to the bowl and coat them thoroughly in the yoghurt mixture. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, remove the chicken from the marinade (reserving the marinade) and place the thighs in the skillet. Cook for 4-5 minutes per side, or until they develop a golden crust. Remove the chicken from the skillet and set aside.
In the same skillet, add the reserved marinade along with 1/4 cup of water or chicken stock. Stir well and bring the mixture to a gentle simmer over low heat.
Return the chicken thighs to the skillet, ensuring they are submerged in the sauce. Cover the skillet with a lid and cook for 12-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the skillet from heat. Garnish the dish with freshly chopped parsley.
Serve the paprika chicken hot over steamed rice, couscous, or with a side of roasted vegetables.
Nutrition Facts
Calories |
1292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 2809 mg | 122% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 9.5 g | ||
| Protein | 134.1 g | 268% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 419 mg | 32% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1483 mg | 32% | |
*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.
