Yogurt Chicken

When using yogurt, be sure to stir the contents of the container first, as the yogurt tends to separate over time. Whole milk yogurt is ideal here, but low-fat or non-fat yogurt would also work.

  • Active:
  • Total Time:
  • Servings: 4
  • Time(Other): plus 1 hour marination


  • 1/2 cup plain whole milk, low-fat or nonfat yogurt
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon kosher salt
  • 4 bone-in chicken pieces, with skin (about 2 pounds), either thighs or drumsticks or a mixture
  • 2 tablespoons finely chopped cilantro

How to make this recipe

  1. In a large bowl, combine the yogurt, turmeric, cardamom, cayenne and salt. Add the chicken pieces and marinate at least 1 hour and up to 8 hours.

  2. Light a grill or preheat a grill pan. Grill the chicken over moderately high heat, turning occasionally, until lightly charred and cooked through, 20 to 25 minutes. Transfer the chicken to a work surface and let rest for 5 minutes. Serve the chicken garnished with the cilantro.

Make Ahead

The marinated chicken can be kept in the refrigerator for up to 8 hours before cooking. Bring to room temperature before grilling.

Contributed By Photo © Scott Hocker Published January 2014

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1043590 recipes/yogurt-chicken 2015-11-24T18:36:59+00:00 Scott Hocker 4|weeknight-dinner|indian|web-exclusive|make-ahead january-2014 recipes,yogurt-chicken 1043590

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