How to Make a Yoghurt Marinade for Chicken at Home

A yoghurt marinade is one of the most effective and forgiving ways to prepare chicken before cooking. Yoghurt is gentler on the meat than acidic marinades like lemon juice or vinegar which means even if the chicken marinates for longer than planned it will not turn tough or rubbery. The result is chicken that is tender, well-seasoned and juicy from the inside out regardless of how you cook it.

Yoghurt marinades are used across Indian, Middle Eastern, Greek and Turkish cuisines in dishes like tandoori chicken, shish tawook and souvlaki. What these dishes share is a base of plain yoghurt combined with garlic, lemon and spices. The spice combinations change depending on the cuisine but the technique and the result are always the same. Tender, deeply flavoured chicken that cooks beautifully on a grill, in a pan or in the oven.

The Basic Yoghurt Marinade

This is a simple all-purpose yoghurt marinade that works well for grilling, roasting and pan-frying. The spices can be adjusted depending on the dish you are making.

Ingredients:

  • 4 tbsp plain full-fat yoghurt
  • 3 cloves garlic, finely grated
  • 1 inch piece fresh ginger, finely grated
  • Juice of half a lemon
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp red chilli powder or smoked paprika
  • 1/2 tsp garam masala
  • 1 tsp salt
  • 1 tbsp oil

How to Make and Use It

  1. Combine all the marinade ingredients in a bowl and mix until smooth. Taste the marinade before adding the chicken. It should be well-seasoned and balanced. Adjust salt or lemon juice if needed.
  2. Pat the chicken completely dry with paper towels before adding it to the marinade. A dry surface allows the yoghurt to cling to the chicken properly and coat it evenly.
  3. Add the chicken to the marinade and turn to coat on all sides. Make sure the marinade gets into any natural folds or crevices in the meat. For bone-in pieces, loosen the skin slightly and push some marinade underneath.
  4. Cover and refrigerate for a minimum of 2 hours. For the best result, marinate overnight. The longer the chicken sits in the marinade the more the flavour develops and the more tender the finished result.
  5. Do not rinse the marinade off before cooking. The yoghurt coating on the surface of the chicken creates a crust as it cooks which adds flavour and helps the chicken stay moist.
  6. Cook as planned. Grill, pan-fry, roast or bake. The yoghurt marinade works well with all of these methods and the chicken will develop a beautiful golden colour on the outside in each case.

Choosing the Right Yoghurt

Plain full-fat yoghurt works best for a chicken marinade. It has enough moisture to coat the chicken evenly and enough fat to carry the flavour of the spices deep into the meat. Low-fat yoghurt is thinner and can make the marinade watery. Greek yoghurt is too thick and does not coat the chicken as evenly unless it is thinned out with a little water or lemon juice. Plain unflavoured yoghurt is essential. Sweetened or flavoured yoghurt will not work in a savoury marinade.

Spice Variations Worth Trying

For a tandoori-style marinade:

Add a teaspoon of tandoori masala, a pinch of red food colour if you like the classic look and a squeeze of lime in place of lemon. Chicken Curry Cut works beautifully here for a classic bone-in tandoori result.

For a hariyali-style green marinade:

Blend a large handful of fresh coriander, a smaller handful of mint leaves, two to three green chillies and the garlic and ginger into a smooth paste before mixing with the yoghurt. Leave out the red chilli powder and turmeric. The result is a vibrant green marinade with a fresh herbal flavour.

For a lighter Mediterranean-style marinade:

Replace the Indian spices with dried oregano, smoked paprika, a pinch of cinnamon and plenty of garlic. Use lemon juice generously. This works beautifully for grilled chicken served with salads, wraps or rice bowls.

Tips for the Best Results

  • Always marinate in the refrigerator. Never leave yoghurt-marinated chicken at room temperature for extended periods.
  • Bring the chicken to room temperature before cooking. Twenty to thirty minutes out of the fridge before the chicken goes into the pan or onto the grill gives you a more even cook.
  • Oil the grill or pan well before cooking yoghurt-marinated chicken. The yoghurt coating can stick, particularly on a grill. A well-oiled surface and patience with the turn makes a significant difference.
  • Do not move the chicken too soon after it goes into the pan. Let the yoghurt coating set and develop colour before turning. The chicken will release naturally when it is ready.
  • Yoghurt-marinated chicken can be frozen raw in its marinade for up to three months. Thaw in the refrigerator overnight before cooking.

A yoghurt marinade is one of those techniques that becomes a regular part of your cooking once you have tried it. The difference it makes to the tenderness and flavour of the finished chicken is immediately noticeable and the method itself takes very little effort. Mix it the night before, cook it the next day and the result will speak for itself.

Order Zorabian Chicken from shop.zorabian.com and try this marinade at home.

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