Last Updated on 15 April 2023 by cooksimply
It was some time ago now when I first tried Indian yogurt marinated chicken. It was at a street stall in Mumbai, and I remember thinking how meltingly tender the Indian yoghurt chicken tasted, and how the zing of the spices and the heat made them ever so moreish. It was impossible not to go back for several more. What drew me to the vendor were the amazing smells coming from the hot griddle. By this time, I had been travelling India for many months and I was accustomed to eating from street stalls which had some of the best Indian food I’ve ever eaten.
Making my own Indian spiced chicken at home
When I returned back to the UK, I wanted to try and recreate this wonderful travel memory by making my own Indian spiced chicken recipe. I have tried many different combinations of Indian spices for chicken over the years including garlic, onion and curry powder, as well as Garam masala. However, I think my Indian spicy chicken recipe now contains all the right ingredients that pack a real punch. And, even if you can’t take the heat, don’t go mad on the chillies. I really like this chicken to be hot and spicy! But for my kids, I take them out completely.
Why marinate the chicken in yoghurt?
Yoghurt is a fantastic marinade. By coating the meat with yoghurt, forms a crust and makes it super tender. Now the scientific part says it’s all about the acidity of the dairy breaking down the protein of the meat, which is why the longer you marinate the chicken the better the flavour and texture. I’m not very scientific, just believe me when I say it works.
What to serve with these Indian spiced chicken thighs?
I like to serve this Indian spiced chicken recipe with homemade flatbreads [this flatbread recipe is seriously simple] and turn them into wraps filled with salad and cucumber alongside lots of raita or mint yoghurt to temper the heat. But seriously. This Indian yogurt chicken can be eaten with anything you like – my children can’t resist eating these alongside chips! In the summer months, I just have these as kebabs alongside a big green salad.
Can you marinate other meat in the yoghurt?
Yes, other meats including lamb and pork will take the yoghurt marinade really well – and you can even mix up the spices – perhaps add lemon juice and more Middle Eastern or Meditterean flavours and herbs.
Could you marinate vegetables?
If you’re looking for a vegetarian option, you could certainly add this marinade to chunky vegetables including carrots, parsnips, aubergine or any other root vegetables that will maintain a bite. Don’t leave the marinade on too long and keep them in large chunks. Perfect for roasting in the oven or on the grill. These would also make a great veggie side dish alongside a main meal.
Indian spiced chicken
Ingredients
- 1 kg chicken thighs de-boned and no skin
- 3 garlic cloves peeled
- 1-2 green chillies add more or less depending on your taste
- 1 cm fresh ginger skin removed
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper omit if making for kids
- 4-5 tbsp natural or Greek yoghurt
- sea salt
- white pepper
- 1 handful of fresh coriander to serve
Instructions
- Cut your chicken thighs into large bite-sized chunks and place in a large bowl
- Using a small blender/mini chopper, place the garlic, ginger, and all the spices into it, as well as a good pinch of sea salt and pepper. Put 1 tbsp of yoghurt in and then blend together to form a smooth paste. If you don't have a mini blender, you can mix all the ingredients by hand and finely chop the garlic, ginger and chilli.
- Pour the marinade over the chicken and add the rest of the yoghurt. Combine well, cover the bowl and place in the fridge. Let the meat marinate for at least 30 mins, but the longer the better. I leave this overnight on occasions and the flavour is much more intense and the meat more tender.
- Before cooking the chicken, preheat the oven to around 180°c (300°F) and line a baking tray with baking paper (this stops the chicken from sticking).
- Place the chicken pieces onto the tray making sure they are evenly spread out and bake in the oven for around 25 minutes. There is no need to turn the chicken while cooking but keep an eye on them as they can brown quickly. Check, too, that the chicken is cooked properly. You can do this by cutting open one of the pieces to check if you're not sure.
- Serve hot alongside flatbread, pitta or tortilla wraps and cucumber or mint raita, with chopped coriander as a garnish. Don't fancy bread? Serve the chicken with rice and salad or even with potatoes or chips. They are hugely versatile.
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you or what variation you made of my Indian spiced chicken. Leave a comment below and tag @cooksimplyathome on Instagram. Or head to my recipe index for more foodie inspiration.
Fantastic!