This yogurt chicken is a flavorful, tender, and comforting dish made with simple pantry spices and a creamy yogurt-based marinade. The yogurt gently tenderizes the chicken as it bakes, creating juicy meat and a lightly spiced sauce that pairs beautifully with rice, pasta, or vegetables. It’s an easy, hands-off recipe that delivers big flavor with minimal effort.
Why You’ll Love This Recipe
This recipe is incredibly versatile and works with different cuts of chicken, making it easy to adapt to what you have on hand. The yogurt marinade keeps the chicken moist and tender while infusing it with warm, aromatic spices. It’s also a great make-ahead meal since the chicken benefits from marinating for several hours. Best of all, it’s baked in one dish, making cleanup simple and stress-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2½ pounds boneless, skinless chicken thighs
1 cup plain yogurt
2 tablespoons oil
2 teaspoons smoked paprika
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon curry powder
1 teaspoon salt
2 teaspoons ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground black pepper
1 tablespoon honey
2 tablespoons fresh lemon juice
Directions
In a large mixing bowl, add the yogurt, oil, lemon juice, honey, and all the spices. Whisk until the mixture is smooth and evenly combined.
Add the chicken thighs to the bowl and coat them thoroughly with the yogurt marinade. Cover the bowl and refrigerate for at least 4 hours, or overnight for best flavor.
Preheat the oven to 400°F.
Lightly oil a cast iron skillet or baking dish. Pour the chicken and all of the marinade into the dish, spreading everything evenly.
Bake uncovered until the chicken is fully cooked and reaches an internal temperature of 165°F. This usually takes about 55 to 65 minutes, depending on the thickness of the chicken.
Remove from the oven and let rest for a few minutes before serving. Spoon the sauce over the chicken when serving.
Servings and timing
This recipe makes approximately 8 servings, based on one chicken thigh per serving.
Prep time: 15 minutes
Marinating time: 4 hours to overnight
Cook time: 55–65 minutes
Total active time: about 1 hour 15 minutes
Variations
For a spicier version, add cayenne pepper or extra black pepper to the marinade.
For a brighter flavor, add lemon zest along with the lemon juice.
For a deeper earthy profile, include turmeric or extra coriander.
You can substitute chicken breasts or drumsticks, adjusting cooking time as needed to ensure they reach a safe internal temperature.
Storage/Reheating
Store leftover yogurt chicken in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in the oven at 325°F until heated through, or microwave individual portions in short intervals. You can also reheat it on the stovetop over low heat, adding a splash of water if the sauce has thickened too much.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well, but they may cook faster. Check for doneness early to avoid drying them out.
Can I use Greek yogurt?
You can, but the sauce may be thicker and slightly reduced. Regular plain yogurt produces more sauce.
How long should I marinate the chicken?
At least 4 hours is recommended, but overnight marinating gives the best flavor and tenderness.
Can I freeze yogurt chicken?
The cooked chicken can be frozen without the sauce. Yogurt-based sauces tend to change texture after freezing.
What sides go well with yogurt chicken?
Rice, pasta, roasted vegetables, or simple salads all pair well with this dish.
Can I make this recipe dairy-free?
Yes, use an unsweetened plain dairy-free yogurt alternative.
Why is my sauce too thin?
This can happen if the yogurt releases extra liquid. Baking uncovered helps the sauce reduce slightly.
Can I cook this at a lower temperature?
Yes, you can bake it at 350°F or 375°F. Just ensure the chicken reaches 165°F internally.
Is this recipe sweet?
The honey adds only a mild sweetness that balances the spices. It is not overly sweet.
Can I prepare this ahead of time?
Yes, you can marinate the chicken the night before and bake it the next day.
Conclusion
Yogurt chicken is a simple yet deeply satisfying dish that delivers tender meat and comforting flavor with very little effort. With its flexible seasoning options and make-ahead convenience, it’s a reliable recipe for both busy weeknights and relaxed family meals. Once you try it, it’s likely to become a regular addition to your dinner rotation.
This yogurt chicken recipe features tender, juicy chicken thighs marinated in a spiced yogurt sauce and baked to perfection. It’s rich, comforting, and easy to prepare—perfect for weeknight meals or make-ahead dinners.
Ingredients
2½ pounds boneless, skinless chicken thighs
1 cup plain yogurt
2 tablespoons oil
2 teaspoons smoked paprika
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon curry powder
1 teaspoon salt
2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
1 tablespoon honey
2 tablespoons fresh lemon juice
Instructions
In a large mixing bowl, whisk together yogurt, oil, lemon juice, honey, and all spices until smooth and well combined.
Add chicken thighs to the bowl and coat thoroughly in the marinade. Cover and refrigerate for at least 4 hours or overnight.
Preheat the oven to 400°F (200°C).
Lightly oil a cast iron skillet or baking dish. Transfer the marinated chicken and all marinade into the dish, spreading evenly.
Bake uncovered for 55–65 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
Remove from oven, let rest for a few minutes, then serve with sauce spooned over the top.
Notes
Marinate overnight for the most flavorful and tender results.
Chicken breasts or drumsticks can be used—adjust cooking time accordingly.
Bake uncovered to help reduce and thicken the sauce.
Use plain yogurt for more sauce or Greek yogurt for a thicker consistency.
Add cayenne for heat or lemon zest for brightness.
