Add some flavour to your chicken with this delicious and healthy yogurt curry chicken marinade. Inspired by Indian cuisine, this Greek yogurt marinade helps to keep your chicken thighs incredibly tender and juicy and is so simple to prepare. Mild in spice, it’s kid-friendly, and perfect for meal prep or weeknight family meals! {gluten-free}
Yogurt Curry Chicken Marinade for Grilling or Baking!
Skip the takeout and make up this yogurt curry chicken marinade instead! This delicious chicken marinade can be prepped in a matter of minutes and infuses so much flavour into the chicken for a healthier and super tasty homemade dinner.
Say buh-bye to bland chicken!
Marinating chicken in Greek yogurt creates the most amazing flavour and texture. It contains calcium and lactic acid, so together they slowly break down the protein for the ultimate juicy and tender chicken with flavour coming from the inside out.
Seasoned with mild Indian-inspired spices, every single bite of this curry chicken recipe is like a party in your mouth!
You can marinate whole chicken thighs to grill or bake in the oven, or dice up the chicken and make some tasty kebabs. However you choose to cook and serve up the chicken, one thing is for sure — this easy 30 minute chicken marinade recipe is a keeper!
For more healthy marinades, be sure to try my Easy Steak Marinade and 10 Healthy Chicken Marinades too!
Why We Love This Greek Yogurt Chicken Marinade
- Healthy: Chicken is a great source of lean protein, but it can be pretty bland on its own. This chicken curry marinade is low in saturated fat and packed with antioxidant-rich spices for some nutritious and flavour packed chicken. Plus, you can control the sodium level by using less salt, which isn’t always possible with store-bought seasonings and marinades.
- Quick and easy: The marinade is easy to make and the chicken is super tasty after just 30 minutes of resting time.
- Easy to adapt: This Indian yogurt marinade works great with lots of different cuts of chicken and it’s easy to adjust the spice levels to suit your tastes.
Ingredient Notes
- Yogurt: For best results, use plain Greek yogurt. Either 0% or 2% milk fat works well. You can also use regular nonfat plain yogurt instead of Greek.
- Garlic: Use freshly minced garlic cloves for the best flavour. In a pinch you can use a teaspoon of garlic powder.
- Honey: This adds a hint of sweetness to the marinade. Maple syrup or brown sugar can also be used.
- Lime juice: Use fresh lime juice rather than bottled for the best flavour. Lemon juice can also be used.
- Oil: Oil helps the marinade infuse into the chicken. I use olive oil, but any high heat flavourless oil like canola oil or vegetable oil will also work well.
- Seasonings and spices: Curry powder, chili powder, cumin, onion powder and salt add a ton of flavour into the marinade.
- Chicken: I made this recipe with boneless skinless chicken thighs, but you can also use boneless skinless chicken breasts or drumsticks if preferred.
How to Make Curry Marinade for Chicken
- In a large bowl, combine Greek yogurt, minced garlic, honey, lime juice, oil, curry powder, red chili powder, cumin, garlic powder, and salt. Mix to combine.
- Add chicken thighs (or other chicken pieces) and toss until well-coated.
- Cover and marinate for at least 30 minutes. You can also cover and refrigerate for up to 8 hours.
- Remove chicken from fridge and allow it to stand at room temperature for 15 minutes.
- Cook chicken using desired method (see cooking methods below), discarding any leftover chicken marinade.
How to Cook Marinated Curry Chicken
Oven
- Preheat the oven to 425 degrees F.
- Transfer the chicken to a foil-lined baking sheet and discard marinade.
- Roast until chicken is cooked through and golden brown, about 20-25 minutes. An instant-read thermometer should register 165 degrees F.
- Garnish with cilantro and serve.
Grilling
- Preheat grill to medium-high, about 425°F to 450°F.
- Brush the grill grates with oil.
- Place chicken thighs on grill. Grill for about 7 minutes per side, or until internal temperature of chicken reaches 165˚F.
- Note: You can also make chicken skewers if preferred.
Stove Top
- Heat a tablespoon of oil in a large skillet over medium heat.
- Once hot, add the chicken thighs to the skillet, smooth side down.
- Cook for 5 minutes or until you can easily flip over the chicken.
- Flip and continue to cook for 6 to 7 more minutes, or until the temperature of chicken reaches 165˚F.
Air-Fryer
- Preheat the air fryer to 400F.
- Place the chicken thighs in a single layer in the basket.
- Cook for 12 to 14 minutes, flipping half way through, or until the temperature of chicken reaches 165˚F.
Note: The cooking time may vary if you use a different cut of chicken other than chicken thighs.
Recipe Tips for the Best Chicken Marinade
- I like using a thicker yogurt (like 0% or 2% plain Greek yogurt) since it helps the spices stick to the surface of the chicken and prevents the marinade from running off once removed from the bag. This helps to form almost a crust-like layer on the chicken once cooked for lots of flavour in every bite.
- This is not a spicy chicken marinade. If you prefer a spicier kick, you can swap the mild curry powder for a spicy one, or add a bit of cayenne to the marinade to make it more spicy.
- If you prefer, you can also marinate the chicken in a large resealable plastic bag instead of a bowl. Simply mix the marinade ingredients in a bowl, pour over the chicken in the bag and massage until the chicken is well coated. If you prefer to avoid plastic bags and would rather use a silicone reusable one, try this Stasher 1/2 gallon bag.
Storage Guidelines
Storing marinade: Marinade can be combined and stored in the fridge for up to 3 days before adding chicken.
Storing cooked chicken: Cooked chicken may be stored in the fridge in an air-tight container for up to 4 days or frozen for up to 3 months.
Recipe FAQs
Yes, you can freeze a yogurt marinade, however you may notice that the yogurt will start to break into small flakes after freezing. It still tastes amazing and does a great job of tenderizing the chicken, so don’t let this deter you from freezing it. We typically just scrapes some of the flakes off before consuming.
I typically like to use chicken thighs with this marinade, but you can also use it to marinate chicken breasts, drumsticks or to make chicken kebabs.
Yogurt contains lactic acid and calcium, so it slowly tenderizes the chicken while flavouring it. It’s similar to acidic marinades made with citrus juice, vinegar, or wine, with one exception — lactic acid is milder than the acids found in these ingredients so you don’t run the same risk of a mushy, rubbery or tough meat. The yogurt coating also helps to protect the chicken during cooking, making it perfectly tender and juicy.
Yogurt can have a tenderizing effect on chicken in as little as 15 minutes, but for the full flavour effect, I recommend marinating for at least 30 minutes, or optimally 2 hours.
You can marinate chicken for up to 8 hours, however, I do not recommend marinating chicken for longer than 24 hours as marinade ingredients can sometimes affect the texture of the chicken if left to sit for too long.
Serving Suggestions
Serve the marinated curry chicken with:
- Brown rice
- Roasted garlic potatoes
- Cauliflower rice
- Naan bread
- Roasted cauliflower
- Side salad (try this Asparagus Tomato Salad or Pearl Couscous Salad with Roasted Asparagus and Chickpeas)
- Creamy cucumber salad (try this Asian cucumber salad but add a bit of yogurt to it to make it creamy)!
Recipe Variations
- To make dairy-free: Use your favourite plant-based yogurt. You could also try using coconut milk instead of yogurt if preferred.
- To add a spicy kick: Use a spicier curry powder, or add in some cayenne pepper for an extra kick.
- Try different types of curry powder: Use a medium or hot curry powder to add some spiciness to your chicken; try using madras curry powder for a sweet/hot touch; try a Jamaican curry powder for hints of allspice; use Ras El Hanout for a Moroccan twist (beware – this can be quite spicy!)
- Switch up the spices: You could experiment by adding garam masala powder, turmeric powder, or black pepper to the marinade as well.
- To make lower sodium: Use less salt.
More healthy dinners
- Pumpkin Curry Soup with Chicken
- Easy Vegan Chickpea Curry
- Instant Pot Lentil & Sweet Potato Thai Curry
- Thai Shrimp Curry Soup
- Asian Meatballs with Peanut Coconut Sauce
Did you make this recipe? Scroll down to leave a rating and review!
Greek Yogurt Curry Chicken Marinade {Indian-Inspired}
Ingredients
For the marinade
For the chicken
- 2 pounds boneless skinless chicken thighs (about 8 chicken thighs)
- chopped cilantro to garnish
Instructions
- In a large mixing bowl, combine Greek yogurt, minced garlic, honey, lime juice, oil, curry powder, chili powder, cumin, garlic powder, and salt. Mix to combine.
- Add chicken thighs and toss until well-coated.
- Cover and marinate for at least 30 minutes. You can also cover and refrigerate for up to 8 hours.
- Remove chicken from fridge and allow it to stand at room temperature for 15 minutes.
- Cook chicken using desired method (see cooking methods below).
Oven
- Preheat the oven to 425 degrees F. Transfer the chicken to a foil-lined baking sheet. Roast until chicken is cooked through and an instant-read thermometer registers 165 degrees F, about 20 to 25 minutes. Garnish with cilantro and serve.
Grilling
- Preheat grill to medium-high, about 425°F to 450°F. Brush the grill grates with oil. Place chicken thighs on grill. Grill for about 7 minutes per side, or until internal temperature of chicken reaches 165˚F.
Stovetop
- Heat a tablespoon of oil in a large skillet over medium heat. Once hot, add the chicken thighs to the skillet, smooth side down. Cook for 5 minutes or until you can easily flip over the chicken. Flip and continue to cook for 6 to 7 more minutes, or until the temperature of chicken reaches 165˚F.
Air Fryer
- Preheat the air fryer to 400F.Place the chicken thighs in a single layer in the basket.Cook for 12 to 14 minutes, flipping half way, until the temperature of chicken reaches 165˚F.
Video
Notes
- I like using a thicker yogurt (like 0% or 2% plain Greek yogurt) since it helps the spices stick to the surface of the chicken and prevents it from running off once removed from the bag. This helps to form almost a crust-like layer on the chicken once cooked for lots of flavour in every bite.
- This is not a spicy chicken marinade. If you prefer a spicier kick, you could swap the mild curry powder for a spicy one, or add a bit of cayenne to the marinade to make it more spicy.
- If you prefer, you can also marinate the chicken in a large Ziploc bag. Simply mix the marinade ingredients in a bowl, pour over the chicken in the bag and massage until the chicken is well coated. If you prefer to avoid plastic bags and would rather use a silicone reusable one, try this Stasher 1/2 gallon bag.
- The nutritional information as stated may be a bit inaccurate since it accounts for all of the marinade. Keep in mind that a large portion of the marinade will be discarded when cooking the chicken, so the calories and nutrient values may be lower than what’s stated below.
This is a delicious recipe and is my new go to!!
So happy that you found a new go-to! Thanks so much for returning to leave a rating and review for the recipe! :)