These yogurt-marinated chicken breasts are flavorful, tender and moist. Serve them with turmeric-infused basmati rice and a bright cilantro sauce for an Indian-inspired dinner.
Disclaimer: This post is sponsored by FoodSaver® Vacuum Sealers. Opinions are 100% my own.
A few months ago I tried the FoodSaver® Wedge (FFS005) vacuum system. Since I often buy food in bulk and I was curious about vacuum sealing, I used it to prepare and freeze portions of this yogurt-marinated chicken. Vacuum sealing helped prevent freezer burn and kept the chicken tasting fresh when I cooked a batch weeks later.
I doubled the recipe and vacuum-sealed half of the raw chicken and marinade in a FoodSaver® bag before freezing. When I thawed the sealed bag in the refrigerator overnight and baked the chicken the next day, the results were excellent: juicy, well-seasoned and extra tender from the yogurt marinade. Vacuum sealing made the process convenient and improved flavor infusion while saving time on busy nights.
How to Make Indian Chicken Yogurt Marinade
This recipe is a simple, quick way to make an Indian-style chicken dinner. Yogurt tenderizes the meat and carries the spices, producing succulent, flavorful chicken. If you plan to serve it the same day, marinate the chicken for at least two hours for best results.
Marinade Ingredients Overview:
- Plain yogurt (Balkan-style works well)
- Olive oil
- Freshly squeezed lemon juice
- Garlic cloves, minced
- Fresh ginger, grated
- Garam masala
- Turmeric powder
- Cayenne (pinch)
- Salt and pepper to taste
Serving Suggestions
The cilantro sauce pairs beautifully with the chicken and is versatile enough to use on fish or beef as well. It blends quickly in a food processor or blender. I also serve this chicken with turmeric basmati rice — the turmeric gives the rice a lovely golden color and adds antioxidant benefits. Naan and a crisp salad are also great accompaniments.
Enjoy!
More Chicken Recipes
- Chicken Shawarma Kebabs
- Baked Thai Chicken Wings with Peanut Sauce
- Sticky Hoisin-Soy Chicken Drumsticks
- One Pan Roast Chicken
Yogurt Marinated Chicken Breasts
Ingredients
Yogurt Marinated Chicken
- 1 cup Balkan-style yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 2 garlic cloves, minced
- 2 teaspoons grated fresh ginger
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- Pinch of cayenne
- Salt and pepper to taste
- 4 chicken breast halves
Turmeric Basmati Rice
- 1¾ to 2 cups water
- 1 cup basmati rice
- 1 teaspoon turmeric
- ¾ teaspoon salt
- 1 tablespoon butter
Cilantro Sauce (adapted)
- 1 bunch cilantro (approx. 2 oz), washed
- 5–6 scallions, coarsely chopped
- ½ jalapeño, seeds removed and coarsely chopped (optional)
- 2 tablespoons fresh ginger, peeled and coarsely chopped
- 1 teaspoon ground cumin
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 tablespoons lemon juice, freshly squeezed
- 3 tablespoons extra-virgin olive oil
Instructions
For the Yogurt Marinated Chicken
- In a medium bowl, combine yogurt, olive oil, lemon juice, minced garlic, grated ginger, garam masala, turmeric, cayenne, salt and pepper.
- Score the top of each chicken breast three times, about 1/2 inch deep. Toss the chicken in the marinade, coating each piece well.
- If freezing for later, place the chicken breasts and marinade in a large FoodSaver® vacuum sealer bag. Wipe any marinade from the bag’s top before sealing. Follow your vacuum sealer’s instructions for proper sealing.
- When ready to cook, preheat the oven to 375°F. Remove excess marinade from the chicken and discard the yogurt mixture.
- Place chicken in a baking dish and bake about 25 minutes, checking after 20 minutes. The chicken is done when opaque through the center or when an instant-read thermometer registers 165°F.
For the Turmeric Basmati Rice
- Bring 1¾ to 2 cups water to a boil.
- Rinse the basmati rice under cold water.
- Add butter, turmeric, salt and rice to the boiling water, stir, cover and reduce heat. Cook according to package directions until tender.
For the Cilantro Sauce
- Place all ingredients except the olive oil in a blender. Blend on medium while slowly adding the olive oil until smooth.
- Store the sauce in the refrigerator for up to 3 days.
Notes
- If you don’t need all four chicken breasts at once, divide them into two vacuum-sealer bags so you can thaw and cook only what you need.