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Indian yogurt marinated chicken

Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...

Flavors of takeout, but made in your kitchen

Life can be hectic at times. Don't let that lack of energy stop you from enjoying a delicious home-cooked meal like this yogurt marinated chicken recipe.
Flavors of takeout, but made in your kitchen

Takeout is always a delicious option for supper. Unfortunately, there is nothing better than a home-cooked meal. What to do?

Fortunately, this Indian chicken recipe combines the best of both worlds. A classic takeout meal that can be made in the comfort of your own home. How simple is that? Yogurt marinated chicken is a classic Indian dish, but now with this flavorful recipe, you can have it in your home on any busy weeknight.

Indian yogurt marinated chicken recipe

Serving size 4


  • 2 pounds chicken breast tenders
  • 10 ounces plain Greek yogurt
  • 2 teaspoons turmeric
  • 1/2 - 1 teaspoon cayenne pepper
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 4 cardamom seeds (crushed)
  • 1/2 teaspoon kosher salt
  • 2 cloves garlic (minced)
  • 1-inch piece fresh ginger (minced)
  • 1 red pepper (sliced)
  • 1 large yellow onion (sliced)
  • Canola oil
  • 1 lemon (cut into wedges)


  1. In a large bowl, add Greek yogurt, turmeric, cayenne pepper, coriander, cumin, cardamom seeds, kosher salt, garlic and ginger. Stir until combined, add chicken and coat.
  2. Cover the bowl and let marinade sit on the chicken for a minimum of two hours, but ideally overnight.
  3. When the chicken has been marinated, slice the red pepper and onion. In a medium saucepan, drizzle oil and add the red pepper and onion. Cook until soft, add to a plate and cover until chicken is ready. (Optionally you can cook the veggies on the grill for less cleanup.)
  4. Heat your grill, remove extra marinade from chicken and grill for four minutes per side or until chicken is cooked throughout.
  5. Serve hot chicken with cooked red pepper and onion. You can also add a squeeze of fresh lemon on top for extra flavor.

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