Spicy Yogurt Chicken
Transform dinner into a flavor-packed experience with Spicy Yogurt Chicken, a beautifully marinated dish that balances creamy richness with bold, aromatic spices. Tender bone-in chicken thighs are bathed in a tangy Greek yogurt marinade infused with fragrant garlic, ginger, and a warming blend of paprika, cumin, turmeric, and cayenne pepper. The overnight marination ensures deep, intense flavor in every bite, while a quick pan-sear in olive oil or ghee delivers a golden, irresistible crust. Garnished with fresh cilantro and served alongside steamed rice or warm naan, this dish is a showstopper for spice lovers and a perfect way to elevate weeknight dinners or impress at gatherings. Simple to prepare yet stunningly delicious, this recipe is a must-try for any home cook.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skinless)
- 1 cup Greek yogurt (plain)
- 4 cloves Garlic cloves (grated or minced)
- 1 tablespoon Ginger (grated)
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil or ghee (for cooking)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
In a large mixing bowl, combine the Greek yogurt, grated garlic, grated ginger, paprika, cayenne pepper, ground cumin, turmeric powder, ground coriander, salt, black pepper, and lemon juice. Mix well to form a smooth marinade.
Add the chicken thighs to the bowl and coat them evenly with the yogurt marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
When ready to cook, heat the olive oil or ghee in a large skillet or grill pan over medium heat.
Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken pieces in the hot pan.
Cook the chicken for about 6-7 minutes on each side, or until the chicken is golden brown and fully cooked through, reaching an internal temperature of 165°F (74°C). Lower the heat slightly if the chicken starts to brown too quickly.
Once cooked, transfer the chicken to a plate and let it rest for 5 minutes.
Garnish the chicken with fresh chopped cilantro and serve with steamed rice, naan bread, or a side salad.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 590 mg | 26% | |
| Total Carbohydrate | 5.5 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.4 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 87 mg | 7% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 365 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.
