Greek Yogurt Curry Chicken Marinade {Indian-Inspired}

• 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 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.

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.