Yogurt Marinated Chicken Breast

Name: Yogurt Marinated Chicken Breast
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup (240 g) Greek yogurt, plain, full-fat; 4 breasts (6–7 oz each) (200 g per breast) boneless, skinless chicken breast, patted dry; 4 cloves (20 g) garlic cloves, minced; 1 tablespoon (12 g) fresh ginger root, finely grated; 1½ teaspoons (3 g) ground cumin; 1 teaspoon (2½ g) ground turmeric; 1 teaspoon (2 g) ground coriander; ¼ teaspoon (½ g) cayenne pepper; 2 tablespoons (30 ml) fresh lime juice; ¾ teaspoon (4½ g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; 1 tablespoon (15 ml) neutral oil (vegetable or canola); ¼ cup (6 g) fresh cilantro leaves, chopped, for serving (optional)

From the MyKitchenBank Kitchen

Tender, aromatic chicken breast marinated in Greek yogurt with warm Indian spices—cumin, turmeric, coriander, and garlic—then baked until juicy and golden. The yogurt keeps the meat moist while the spices infuse deep flavor. Ready in under 2 hours with just 15 minutes of hands-on work.

Prep: 15 min
Cook: 25 min
Wait: 1 hr 20 min
Total: 2 hr
Makes: 4 chicken breasts

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Steps

Before you start

Preheat oven to 425°F (220°C) 10 minutes before baking
Pat chicken dry with paper towels for even marinade coating
Gather all spices and yogurt before beginning—mise en place saves time

1
Make the marinade
- In a large bowl, whisk together the Greek yogurt (1 cup/240 g), minced garlic (4 cloves), grated ginger (1 tablespoon/12 g), ground cumin (1.5 teaspoons/3 g), ground turmeric (1 teaspoon/2.5 g), ground coriander (1 teaspoon/2 g), cayenne pepper (¼ teaspoon/0.5 g), fresh lime juice (2 tablespoons/30 ml), kosher salt (¾ teaspoon/4.5 g), and black pepper (¼ teaspoon/0.5 g).
- Whisk until smooth and the spices are evenly distributed throughout the yogurt.
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Ready when: Marinade is uniform in color with no streaks of white yogurt
Tip: Don't skip grating the ginger fresh—it gives brighter flavor than ground ginger and breaks down the yogurt slightly for better penetration
2
Coat the chicken
- Place the 4 patted-dry chicken breasts in a 9×13-inch (23×33 cm) baking dish.
- Pour the yogurt marinade over them and use your hands or tongs to coat each breast thoroughly on all sides.
- Make sure the marinade clings to the meat and some pools slightly in the bottom of the dish.
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Ready when: Chicken is fully covered with marinade, no dry spots visible
Tip: Pat the chicken completely dry before coating—any surface moisture will dilute the marinade and prevent the spices from adhering well
3
Marinate the chicken
- Cover the baking dish with plastic wrap and refrigerate for at least 1 hour (up to 8 hours).
- The longer the chicken sits, the more the yogurt's acidity and spices will penetrate the meat, but even 1 hour makes a significant difference.
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Tip: If marinating longer than 2 hours, remove from the fridge 15 minutes before baking so the chicken comes closer to room temperature for even cooking
4
Preheat and prepareOven 425°F / 220°C
- About 10 minutes before you're ready to bake, preheat the oven to 425°F (220°C).
- Lightly brush or drizzle the 1 tablespoon (15 ml) of neutral oil around the baking dish, tilting to coat the bottom evenly.
- This helps the chicken brown and prevents sticking.
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Tip: Don't skip the oil—the yogurt marinade alone won't brown the chicken. The oil also helps carry the spices' flavors through the skin
5
Bake the chickenOven 425°F / 220°C
- Place the marinated chicken in the preheated 425°F (220°C) oven, uncovered.
- Bake for 22–25 minutes, depending on the thickness of your breasts.
- The internal temperature should reach 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part of the largest breast, not touching bone.
- The chicken should be golden on top with the yogurt marinade bubbling slightly around the edges.
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Ready when: Internal temperature 165°F (74°C); chicken is opaque throughout with golden, slightly caramelized yogurt on top
Tip: For breasts thicker than ¾ inch, pound them to even thickness before marinating to ensure they cook at the same rate—no dry overcooked edges
6
Rest and serve
- Remove the baking dish from the oven and let the chicken rest for 5 minutes before serving.
- The residual heat will finish cooking the interior, and the meat will reabsorb its juices, staying moist.
- Transfer to a serving plate and spoon any pan juices over the top.
- Garnish with fresh cilantro if desired.
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Ready when: Chicken is rested and ready to eat; no pink when sliced open
Tip: Resting is crucial—skipping it causes the juices to run out onto your plate instead of staying in the meat

Good to know

Tips

For even cooking, pound chicken breasts to ¾-inch thickness before marinating—this prevents dry, overcooked edges and juicy, undercooked centers
Make the yogurt marinade a day ahead if you like and refrigerate it separately; it keeps the chicken from sitting too long before cooking
Serve with steamed basmati rice, warm naan, or a crisp cucumber and tomato salad to balance the rich, spiced chicken
Don't skip the 5-minute rest after baking—it locks in juices and ensures moist, tender meat every time

Make ahead

Marinate for up to 8 hours ahead; store covered in the refrigerator. Bake just before serving for the best texture and golden yogurt crust.

Storage & reheating

Refrigerate cooked chicken in an airtight container for up to 3 days. Reheat gently in a 350°F (175°C) oven for 8–10 minutes, covered with foil, to avoid drying. Freeze for up to 2 months; thaw overnight in the fridge and reheat the same way.

Substitutions

Greek yogurt, plain, full-fat → Plain full-fat yogurt (not Greek). Use 1¼ cups (300 ml) since regular yogurt is thinner and more watery than Greek yogurt. The marinade will be looser but still effective.
fresh ginger root → Ground ginger. Use ½ teaspoon (1 g) if fresh ginger is unavailable. Ground ginger is more concentrated, so use less. The flavor will be slightly less bright.
fresh lime juice → Lemon juice or white vinegar. Swap 1:1 in the same amount. Lemon gives a lighter citrus note; vinegar adds tanginess. Both tenderize the chicken equally well.
fresh cilantro leaves → Fresh mint or parsley. Either adds fresh herbal notes as a garnish. Mint offers a cool, bright finish; parsley is milder and more neutral.