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–+ servings
Yogurt marinated chicken thighs garnished with cilantro.
Course Main Course

Greek Yogurt Curry Chicken Marinade {Indian-Inspired}

By: Elysia
Servings 8 chicken thighs
Add some flavour to your chicken with this delicious yogurt curry chicken marinade. Inspired by Indian cuisine, this Greek yogurt marinade helps to keep your chicken thighs wonderfully tender and juicy. This easy marinade is so simple to prepare and is a great healthy option. Mild in spice, it's kid-friendly, and perfect for weeknight family meals! {gluten-free}
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour

Ingredients
  

For the marinade

  • 1 cup 0% plain Greek yogurt
  • 3 garlic cloves minced
  • 2 teaspoons honey
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon curry powder
  • 1 tablespoon chili powder
  • 1/2 tablespoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon salt

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.

Nutrition

Calories: 187kcalCarbohydrates: 5gProtein: 25gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 109mgSodium: 421mgPotassium: 328mgFiber: 1gSugar: 3gVitamin A: 354IUVitamin C: 2mgCalcium: 57mgIron: 2mg
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