Go Back
+ servings
Sliced curry yogurt chicken on a wood cutting board with lime slice
Print Recipe
5 from 8 votes

Curry Yogurt Chicken Marinade

This simple curry yogurt chicken marinade tenderizes the chicken and infuses it with delicious Indian curry flavor. A delicious recipe to serve with potatoes, naan bread of cauliflower rice.
Prep Time10 mins
Cook Time25 mins
marinating time2 hrs
Total Time2 hrs 35 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 117kcal


  • ¼ cup plain yogurt (see * notes)
  • 2 teaspoons lime juice
  • ¼ teaspoon salt
  • 2 teaspoons mild curry powder (see ** notes)
  • 1 teaspoon brown sugar
  • 1 lb boneless skinless chicken breasts (roughly 2 breasts)


  • Combine yogurt, lime juice, salt, curry powder and brown sugar in a plastic or reusable silicone bag. Squish the bag around until all ingredient are evenly mixed. Add chicken breasts and turn to coat in marinade.
  • Marinate the chicken in the fridge for 2-24 hours.
  • Heat oven to 425°F. Bake chicken in a shallow baking dish for 10 minutes, flip over, then bake for another 12-17 minutes, or until internal temperature reaches 165°F.
  • For 5-7 oz chicken breasts, bake for 20 minutes total. For 10 oz and larger chicken breasts, bake for at least 25 minutes.
  • Allow chicken to rest at room temperature for 5-10 minutes before slicing.


  • If freezing, place in the freezer immediately. Thaw in the fridge overnight, or by immersing the bag in a bowl of cold water for a couple of hours.


* any plain (unflavoured) yogurt can be used in this recipe, though I recommend a thicker one (like Greek yogurt) if it's available.
** as written, this is not a spicy chicken marinade. You could swap the mild curry powder for a spicy one, or add ¼ teaspoon of cayenne to the marinade to increase the spice.
Marinade may be mixed up 3 days before adding chicken.
Cooked chicken may be stored in the fridge for up to 4 days or frozen for up to 3 months.
Alternative cooking methods:
  • grill- I recommend pounding the chicken flat before marinating to ensure it cooks through evenly. Cook over high heat 2 minutes per side until it reaches an internal temp of 155°F
  • frying pan- cook in olive oil over medium heat in a nonstick skillet for 5-7 minutes per side
  • air fryer- I recommend pounding the chicken before marinating. Cook at 390°F/ 200°C for 4 minutes + 2 minutes (flipping half way).
Marinating time for other proteins:
  • boneless chicken thighs- 2-24 hours marinating time
  • shrimp or fish- 30 minutes marinating time
  • pork tenderloin- at least 24 hours to marinate
  • tofu- press first, then marinate for 2-24 hours


Serving: 1/2 chicken breast (3.5 oz) | Calories: 117kcal | Carbohydrates: 3g | Protein: 22g | Fat: 1g | Cholesterol: 65mg | Sodium: 53mg | Fiber: 1g | Sugar: 3g