Last Updated on 3 September 2026 by cooksimply
Quick read
- The spice blend and yoghurt marinade that make this chicken tender and full of flavour
- Step-by-step method, plus easy variations to keep it on your weeknight rotation
- Ingredient swaps so you can adapt it to what’s in your cupboard and how much heat you like
- An easy dish that works for midweek dinners, barbecues and entertaining
This is one of my favourite recipes, and I make it all the time. Bite-sized pieces of chicken marinated in Indian spices and yoghurt, so simple but full of flavour. They’re perfect for a midweek dinner, a barbecue, or entertaining at lunchtime.
The beauty of it is how little effort it takes for how good it tastes. A quick spice paste, a soak in yoghurt, and you’ve got tender, fragrant chicken that beats any jar or takeaway. I use thighs, but it works just as well with chicken breast if that’s what you prefer.
Why marinate the chicken in yoghurt?
Yoghurt is a fantastic marinade. Coating the meat in it forms a crust as it cooks and makes the chicken super tender. The scientific bit is all about the acidity of the dairy gently breaking down the protein in the meat.
That’s why the longer you marinate the chicken, the better the flavour and texture. Thirty minutes does the job, but leaving it overnight takes it to another level. It’s the single biggest thing that makes this dish so good.
What spices are in Indian spiced chicken?
The blend here is warm and fragrant rather than blow-your-head-off hot, and you control the heat entirely.
- Turmeric for warmth, earthiness and that golden colour
- Cumin for a deep, savoury base note
- Ground coriander for a gentle citrusy lift
- Paprika for mild sweetness and colour
- Cayenne pepper for heat, which you can leave out entirely if cooking for children
- Fresh garlic, ginger and green chilli for the aromatic, fresh backbone of the paste
You’ll likely have most of these in the cupboard already, which is part of why this is such an easy midweek win.
Tips for the best Indian spiced chicken
- Marinate as long as you can. Thirty minutes is the minimum, but a few hours or overnight gives noticeably more tender, flavourful chicken.
- Use thighs for the best result. De-boned, skinless thighs stay juicy and tender through cooking where breast can dry out.
- Blitz the paste. A mini blender turns the garlic, ginger, chilli and spices into a smooth paste that coats every piece evenly. No blender? Finely chop by hand.
- Cut even chunks. Bite-sized pieces of a similar size cook evenly and quickly.
- Get some colour. Cook over a good heat so the edges catch and char slightly. That’s where a lot of the flavour is.
- Adjust the heat. More or less green chilli and cayenne to suit your taste, or leave both out for a mild, child-friendly version.
Can you make Indian spiced chicken with chicken breast?
Yes. This recipe works with chicken breast just as well as thighs, so use whichever you prefer or have to hand. Chicken breast gives you a leaner result, while thighs stay a little juicier.
The only thing to watch is the cooking time. Chicken breast cooks faster and dries out more easily, so cut it into slightly larger chunks and take it off the heat as soon as it’s cooked through. The yoghurt marinade helps keep breast meat tender, so don’t skip the marinating time.
Ingredients
- 1 kg chicken thighs, de-boned and skinless (or chicken breast, see note below)
- 3 garlic cloves, peeled
- 1–2 green chillies, more or less to taste
- 1 cm fresh ginger, skin removed
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp ground coriander
- ½ tsp cayenne pepper, omit if making for kids
- 4–5 tbsp natural or Greek yoghurt
- Sea salt
- White pepper
How to make Indian spiced chicken
1. Prep the chicken. Cut the chicken thighs into large bite-sized chunks and place in a large bowl.
2. Make the paste. In a small blender or mini chopper, add the garlic, ginger and all the spices, plus a good pinch of sea salt and pepper. Add 1 tablespoon of the yoghurt and blend to a smooth paste. No blender? Finely chop the garlic, ginger and chilli and mix everything by hand.
3. Marinate. Pour the paste over the chicken and add the rest of the yoghurt. Combine well, cover the bowl and place in the fridge. Marinate for at least 30 minutes, though the longer the better. Overnight gives the best flavour.
4. Cook. Cook the marinated chicken through until tender and lightly charred at the edges.
Tips, variations and substitutions
- Use chicken breast. If you prefer breast, it works well too. Cut it a little larger and take care not to overcook it, as it dries out faster than thigh.
- Make it on skewers. Thread the marinated chicken onto skewers for the barbecue or grill, tikka style.
- Add garam masala. A teaspoon stirred into the paste adds an extra layer of warm, fragrant spice.
- Dairy-free. Swap the yoghurt for a plain coconut or soya yoghurt. You’ll still get the tenderising effect.
- Make it a meal. Fold the cooked chicken through rice, or pile into wraps with salad and a dollop of yoghurt.
- Squeeze of lemon. A little lemon juice over the finished chicken brightens everything up.
Serving suggestions
These spiced chicken pieces are brilliantly versatile. Serve them with warm flatbread or naan, a crisp salad and a cooling dollop of yoghurt or raita for an easy, fresh meal.
They’re lovely over basmati rice, tucked into wraps, or served as part of a bigger Indian spread. For a barbecue, thread them onto skewers and cook over the coals. They also make a great sharing plate for entertaining, with dips and breads to go round.
If you’re building a full Indian feast, they sit beautifully alongside my easy chicken curry or a slow cooker chicken biryani.
Storage and make-ahead tips
- Marinate ahead. The chicken can sit in its marinade in the fridge overnight, which actually improves it. Ideal for prepping the day before.
- Store leftovers. Keep cooked chicken in an airtight container in the fridge for up to three days.
- Reheat gently. Warm through in a pan or the oven until piping hot, taking care not to dry it out.
- Freeze it. You can freeze the raw marinated chicken, which is a great time-saver. Defrost fully in the fridge before cooking. Cooked chicken freezes too, for up to three months.
Frequently asked questions
How long should you marinate Indian spiced chicken?
At least 30 minutes, but longer is better. A few hours or overnight in the fridge gives much more tender, flavourful chicken, as the yoghurt has more time to work.
Can I use chicken breast instead of thighs?
Yes, though thighs stay juicier. If you use breast, cut it into slightly larger pieces and watch the cooking time so it doesn’t dry out.
Is this recipe spicy?
It’s warmly spiced rather than fiery, and you control the heat. Use more green chilli and cayenne for a kick, or leave both out for a mild, child-friendly version.
Why marinate chicken in yoghurt?
The acidity in the yoghurt gently breaks down the protein in the meat, making it beautifully tender, while the coating helps the spices cling and form a lovely crust as it cooks.
Can I make Indian spiced chicken ahead of time?
Yes. Marinate it up to a day ahead, or freeze the raw marinated chicken to cook later. Both are great time-savers for busy weeks or entertaining.
What do you serve with Indian spiced chicken?
Flatbread or naan, rice, a fresh salad and a cooling yoghurt or raita all work brilliantly. It’s also great in wraps or as part of a larger Indian spread.
More Indian recipes you’ll love
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.
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Did you make this Indian spiced chicken?
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!