By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
258 cal · 45 min
Yogurt Chicken
Recipe GLPRbfa5bb6d207860
Tender, spiced chicken marinated and cooked in a fragrant yogurt sauce with warm Indian spices. Bone-in chicken pieces are coated in a creamy blend of yogurt, turmeric, cardamom, and cayenne, then baked until juicy and cooked through. Finished with fresh cilantro for a bright, aromatic dish that works as a main course or sauce component.
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Ingredients
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 pepper
1/2 teaspoon kosher salt
4 bone-in chicken pieces with skin, about 2 pounds (thighs, drumsticks, or a mixture)
2 tablespoons fresh cilantro, finely chopped
Directions
Preheat oven to 375°F (190°C).
In a small bowl, whisk together the yogurt, turmeric, cardamom, cayenne pepper, and kosher salt until well combined and smooth.
Pat the chicken pieces dry with paper towels, then place them in a baking dish large enough to hold them in a single layer with some space between each piece.
Coat each chicken piece generously with the yogurt mixture, working the spiced yogurt over all surfaces including the skin and any crevices. Reserve any extra yogurt marinade.
Pour any remaining yogurt mixture around the chicken pieces in the baking dish.
Bake uncovered for 30 to 35 minutes, until the chicken is cooked through and the internal temperature reaches 165°F (74°C) when measured in the thickest part without touching bone.
Remove from the oven and let rest for 2 to 3 minutes. Sprinkle fresh cilantro over the chicken and sauce just before serving.
Comments
This is a straightforward marinade-and-cook chicken dish with solid availability in Charlotte; yogurt, chicken, and salt are staples everywhere, and turmeric, cardamom, and cayenne are stocked at Harris Teeter, Food Lion, and Kroger. Cost per serving lands around $3 to $4 depending on chicken price, making it economical for a weeknight. The stated 45 minutes is honest only if the chicken is already cut; account for 50 to 55 minutes total with prep and resting time. It reheats well and feeds four generously, though cardamom and cayenne demand a light hand or the dish skews too spiced for picky eaters.
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