This amazingly tasty Curry Chicken Marinade is a delightful blend of Greek yogurt, lime juice, and yellow curry powder. It creates an addictively delicious chicken dinner. The chicken is tender and moist! It’s a perfect marinade for boneless, skinless chicken breasts, split chicken breasts, chicken thighs, or chicken quarters!
A curry chicken marinade is a flavorful blend designed to infuse chicken with rich, aromatic spices and tenderize the meat. This marinade typically features a combination of ingredients that give depth and complexity. Common components include:
- Curry Powder or Paste: The star ingredient, providing a warm and spicy foundation. Depending on the type, it can include turmeric, cumin, coriander, fenugreek, and chili.
- Yogurt or Coconut Milk: These creamy bases help to tenderize the chicken while adding richness. Yogurt brings a slight tang, while coconut milk adds a hint of sweetness and tropical flavor.
- Aromatics: Garlic and ginger are often included for their pungent, aromatic qualities. Fresh herbs like cilantro or mint are also added for brightness.
- Acid: Ingredients like lemon or lime juice, or vinegar are included to balance the richness and enhance flavor absorption.
- Sweeteners: A touch of honey or brown sugar can help balance the spices and enhance caramelization during cooking.
- Salt and Pepper: Essential for enhancing the overall flavor.
The marinade result not only tenderizes the chicken. It also envelops it in bold, exotic flavors. This makes it ideal for grilling, baking, or sautéing. The marinated chicken can be left to soak for a few hours or overnight for optimal flavor. This dish is often enjoyed in various cuisines. It is particularly popular in Indian, Thai, and Caribbean cooking. It pairs beautifully with rice, naan, or vegetables.
Ingredients for Curry Chicken Marinade
- ▢ 1 lb chicken boneless breast (about 4 )
- ▢ ½ cup Greek yogurt (or plain yogurt of any kind)
- ▢ 2 tablespoons lime juice
- ▢ 1 tablespoon curry powder
- ▢ 2 teaspoons coriander powder
- ▢ ¼ teaspoon salt
Instructions Curry Chicken Marinade
- Prepare the Marinade: In a small bowl, mix together the yogurt, lime juice, curry powder, and salt. Stir until the mixture is smooth and well combined.
- Marinate the Chicken: Transfer the marinade into a Ziploc plastic storage bag. Add your chicken pieces to the bag.
- Seal and Massage: Seal the bag securely, making sure to squeeze out any excess air. Gently massage the curry marinade into the chicken through the bag to ensure even coating.
- Refrigerate: Place the bag in the refrigerator and let it marinate for at least 4 hours for maximum flavor absorption. For best results, marinating overnight is recommended.
- Storage: If you have extra marinade or chicken, it can be frozen for up to 3 months. Just make sure to label the bag with the date!
Cooking Tip: After marinating, cook the chicken using your preferred method—grilling, baking, or sautéing or airfry—for a deliciously flavorful dish. Enjoy your curry-infused chicken with rice or naan!
Grilling Curry Chicken Marinade
Grilling curry chicken is a fantastic way to infuse that smoky flavor while keeping the meat juicy and tender. Here’s how to grill the marinated curry chicken to perfection:
- Preheat the Grill: Preheat your grill to medium-high heat (about 375°F to 400°F or 190°C to 200°C). Make sure the grates are clean.
- Prepare the Chicken: Remove the marinated chicken from the Ziploc bag, allowing any excess marinade to drip off. If desired, you can brush the chicken lightly with olive oil to prevent sticking and add flavor.
- Grill the Chicken: Grill for about 5-7 minutes on each side. Make sure they are cooked through. Ensure they reach the safe internal temperature.
- Create Grill Marks: Avoid flipping the chicken too often. Let it sear for a few minutes on each side to develop nice grill marks.
- Optional Glazing: During the last couple of minutes of cooking, brush the chicken with any remaining marinade. Ensure the marinade has been cooked. This step adds extra flavor.
- Rest: Once cooked, remove the chicken from the grill and let it rest for about 5 minutes. This allows the juices to redistribute and keeps the meat moist.
- Serve: Garnish with fresh herbs like cilantro or basil and serve with sides like rice, naan, or a refreshing salad. Enjoy the smokey, spiced flavor of your grilled curry chicken!
Tips for Perfectly Grilled Curry Chicken
- Temperature Control: Keep an eye on the grill temperature. Too high can cause the marinade to burn before the chicken cooks through.
- Marinate Longer: For even deeper flavor, marinate the chicken overnight.
- Use a Meat Thermometer: This ensures you cook the chicken to the perfect internal temperature.
Grilling adds a delightful char to your curry chicken. It enhances the flavors, making it a favorite at summer barbecues. It’s also perfect for family dinners!
Baking Curry Chicken Marinade
Baking curry chicken is an excellent way to achieve tender, flavorful meat while keeping the cooking process simple and hands-off. Here’s how to bake your marinated curry chicken to perfection:
- Preheat the Oven: Preheat your oven to 400°F (200°C). This temperature ensures the chicken cooks evenly while allowing the marinade to caramelize slightly.
- Prepare the Baking Dish: Lightly grease a baking dish with olive oil to prevent sticking.
- Arrange the Chicken: Remove the marinated chicken from the Ziploc bag. Arrange the pieces in a single layer in the prepared baking dish. If you prefer, brush a little olive oil over the top of the chicken. This adds moisture and flavor.
- Bake the Chicken: Place the baking dish in the preheated oven. Bake for 25 – 35 minutes. The baking time depends on the size and thickness of the chicken pieces. Chicken breasts typically take about 25 – 30 minutes, while bone-in pieces need up to 35 minutes.
- Check for Doneness: The chicken is done when it reaches an internal temperature of 165°F (75°C). You can use a meat thermometer to confirm accuracy. The juices should run clear, and there should be no pink in the center.
- Broil for Extra Color (Optional): Switch the oven to the broil setting. This will achieve a nice golden color on the chicken. Use this setting only if desired. This should be done for the last 3-5 minutes of cooking. Keep a close watch to prevent burning.
- Rest: Once baked, remove the chicken from the oven and let it rest for about 5 minutes. This allows the juices to redistribute, keeping the meat moist.
- Serve: Garnish with fresh herbs like cilantro or parsley before serving. Enjoy with rice, naan, or a fresh salad.
Tips for Perfectly Baked Curry Chicken
- Even Cooking: If using different cuts of chicken, try to use pieces of similar size to guarantee even cooking.
- Add Vegetables: You can add vegetables like bell peppers, onions, or zucchini to the baking dish. Roast them alongside the chicken for a whole meal.
- Cover If Necessary: If you notice the chicken browning too quickly, cover the dish loosely with aluminum foil. This will allow it to cook through without burning.
Baking your curry chicken enhances its rich flavors. It also allows easy preparation for a delicious weeknight dinner or special occasion! Enjoy the delightful aromas filling your kitchen as it bakes.
Air Frying Curry Chicken Marinade
Air frying curry chicken is a quick and efficient method that yields juicy, flavorful results with a crispy exterior. Here’s how to prepare your marinated curry chicken in the air fryer:
- Preheat the Air Fryer: Preheat your air fryer to 380°F (190°C) for about 3-5 minutes.
- Prepare the Chicken: Remove the marinated chicken from the Ziploc bag, allowing any excess marinade to drip off. If desired, you can lightly spray the chicken pieces with olive oil for a crispier texture.
- Arrange in the Air Fryer Basket: Place the chicken in the air fryer basket in a single layer. Make sure not to overcrowd. If necessary, cook in batches to guarantee proper airflow and even cooking.
- Air Fry the Chicken: Cook the chicken for about 15 – 20 minutes, flipping halfway through. Cooking time is variable depending on the size and thickness of the chicken pieces.
- Check for Doneness: The chicken is done when it reaches an internal temperature of 165°F (75°C). Use a meat thermometer to confirm accuracy. The exterior should be nicely browned and crispy.
- Rest: Once cooked, remove the chicken from the air fryer. Let it rest for about 5 minutes. This allows the juices to redistribute.
- Serve: Garnish with fresh herbs like cilantro or parsley before serving. Enjoy your air-fried curry chicken with rice, naan, or your favorite side.
Tips for Perfectly Air-Fried Curry Chicken
- Prevent Sticking: If your air fryer basket is prone to sticking, use parchment paper designed for air fryers. You can also spray it lightly with oil.
- Adjust Cooking Time: Adjust the cooking time based on the size and thickness of the chicken pieces. Always start checking for doneness a few minutes early to avoid overcooking.
- Experiment with Temperature: If you like a more intense char, increase the temperature to 400°F (200°C). Do this for the last few minutes of cooking.
Air frying your curry chicken is not only a healthier choice that requires less oil. It also results in a deliciously tender and crispy meal. This meal is perfect for quick weeknight dinners or entertaining guests! Enjoy the delightful fusion of flavors in every bite.
Sautéing Curry Chicken Marinade
Sautéing is a quick and flavorful method for cooking curry chicken. This technique allows the spices to bloom and fully infuse the meat. Here’s how to sauté your marinated curry chicken for a delicious meal:
- Heat the Pan: In a large skillet or sauté pan, heat the oil over medium-high heat. Make sure the oil is hot but not smoking.
- Add Aromatics (Optional): If using onions or bell peppers, add them to the pan. Sauté for about 2-3 minutes. Cook until they start to soften and become fragrant.
- Sauté the Chicken: Remove the marinated chicken from the Ziploc bag, allowing any excess marinade to drip off. Add the chicken pieces to the hot skillet in a single layer, leaving enough space between pieces for even cooking. You need to do this in batches if your skillet is not large enough.
- Cook the Chicken: Sauté the chicken for about 5-7 minutes. Stir occasionally. Continue until the chicken is cooked through and nicely browned. If the chicken pieces are thick, you need to reduce the heat to medium. Cover the pan to allow the insides to cook through. This prevents the outsides from burning.
- Check for Doneness: Make sure the chicken reaches an internal temperature of 165°F (75°C). The juices should run clear, and there should be no pink in the center.
- Finish Cooking: If desired, you can add a splash of coconut milk. Alternatively, use some water to deglaze the pan. This step will help create a sauce. Scrape any browned bits from the bottom of the pan to enhance flavor. Let it simmer for an extra minute or two.
- Serve: Remove the skillet from heat and garnish with fresh herbs like cilantro or parsley. Serve your sautéed curry chicken with rice, naan, or vegetables for a whole meal.
Tips for Perfectly Sautéed Curry Chicken
- Uniform Pieces: Cut the chicken into uniform pieces for even cooking. This will help to avoid some pieces being overcooked while others are still under cooked.
- Don’t Overcrowd the Pan: If the pan is too crowded, the chicken will steam rather than sauté. Work in batches if necessary.
- Adjust Seasoning: Taste the dish before serving. You want to add a pinch of salt. Consider extra spices depending on your preference.
Sautéing curry chicken is a quick and effective way to create a deliciously spiced dish packed with flavor. Perfect for busy weeknights or a flavorful addition to your meal prep! Enjoy every bite of this savory delight.
Notes
This curry chicken marinade yields approximately ⅔ cup of marinade. That’s 10 tablespoons plus 1 teaspoon for each 1 pound of chicken meat. This was only two chicken breasts for my pound of chicken, but it have accommodated a 3rd chicken breast.
Yogurt-based marinades are not the best for freezing. Your cooked chicken have a few small flakes from the yogurt, but I have never had this happen. If you do see it, you can scrape it aside or not. Your flavor will still be awesome!
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @hrcookery or tag #HRCookery!citrus marinades, Curry, Curry Chicken Marinade, easy chicken marinades, yogurt marinades
Curry Chicken Marinade
Elevate your chicken dishes with a vibrant curry chicken marinade! Combining aromatic spices, creamy yogurt, and fresh herbs, this marinade tenderizes the meat while infusing it with rich, bold flavors. Ideal for grilling, baking, or sautéing, it’s a must-try for lovers of Indian, Thai, and Caribbean cuisines. Let your chicken soak up these delicious flavors and enjoy a mouthwatering meal that delights the senses. Perfect for pairing with rice, naan, or roasted veggies!
Ingredients
- 1 lb chicken boneless breast
- ½ cup Greek yogurt (or plain yogurt of any kind)
- 2 tablespoons lime juice
- 1 tablespoon curry powder
- 2 teaspoons coriander powder
- ¼ teaspoon salt
Instructions
- Prepare the Marinade: In a small bowl, mix together the yogurt, lime juice, curry powder, and salt. Stir until the mixture is smooth and well combined.
- Marinate the Chicken: Transfer the marinade into a Ziploc plastic storage bag. Add your chicken pieces to the bag.
- Seal and Massage: Seal the bag securely, making sure to squeeze out any excess air. Gently massage the curry marinade into the chicken through the bag to ensure even coating.
- Refrigerate: Place the bag in the refrigerator and let it marinate for at least 4 hours for maximum flavor absorption. For best results, marinating overnight is recommended.
- Storage: If you have extra marinade or chicken, it can be frozen for up to 3 months. Just make sure to label the bag with the date!
Grilling Curry Chicken
- Preheat the Grill: Preheat your grill to medium-high heat (about 375°F to 400°F or 190°C to 200°C). Make sure the grates are clean.
- Prepare the Chicken: Remove the marinated chicken from the Ziploc bag, allowing any excess marinade to drip off. If desired, you can brush the chicken lightly with olive oil to prevent sticking and add flavor.
- Grill the Chicken: Grill for about 5-7 minutes on each side. Make sure they are cooked through. Ensure they reach the safe internal temperature.
- Create Grill Marks: Avoid flipping the chicken too often. Let it sear for a few minutes on each side to develop nice grill marks.
- Optional Glazing: During the last couple of minutes of cooking, brush the chicken with any remaining marinade. Ensure the marinade has been cooked. This step adds extra flavor.
- Rest: Once cooked, remove the chicken from the grill and let it rest for about 5 minutes. This allows the juices to redistribute and keeps the meat moist.
Baking Curry Chicken
- Preheat the Oven: Preheat your oven to 400°F (200°C). This temperature ensures the chicken cooks evenly while allowing the marinade to caramelize slightly.
- Prepare the Baking Dish: Lightly grease a baking dish with olive oil to prevent sticking.
- Arrange the Chicken: Remove the marinated chicken from the Ziploc bag. Arrange the pieces in a single layer in the prepared baking dish. If you prefer, brush a little olive oil over the top of the chicken. This adds moisture and flavor.
- Bake the Chicken: Place the baking dish in the preheated oven. Bake for 25 - 35 minutes. The baking time depends on the size and thickness of the chicken pieces. Chicken breasts typically take about 25 - 30 minutes, while bone-in pieces need up to 35 minutes.
- Check for Doneness: The chicken is done when it reaches an internal temperature of 165°F (75°C). You can use a meat thermometer to confirm accuracy. The juices should run clear, and there should be no pink in the center.
- Broil for Extra Color (Optional): To achieve a nice golden color on the chicken, switch the oven to the broil setting. Use this setting only if desired. This should be done for the last 3-5 minutes of cooking. Keep a close watch to prevent burning.
- Rest: Once baked, remove the chicken from the oven and let it rest for about 5 minutes. This allows the juices to redistribute, keeping the meat moist.
Air Frying Curry Chicken
- Preheat the Air Fryer: Preheat your air fryer to 380°F (190°C) for about 3-5 minutes.
- Prepare the Chicken: Remove the marinated chicken from the Ziploc bag, allowing any excess marinade to drip off. If desired, you can lightly spray the chicken pieces with olive oil for a crispier texture.
- Arrange in the Air Fryer Basket: Place the chicken in the air fryer basket in a single layer. Make sure not to overcrowd. If necessary, cook in batches to guarantee proper airflow and even cooking.
- Air Fry the Chicken: Cook the chicken for about 15 - 20 minutes, flipping halfway through. Cooking time is variable depending on the size and thickness of the chicken pieces.
- Check for Doneness: The chicken is done when it reaches an internal temperature of 165°F (75°C). Use a meat thermometer to confirm accuracy. The exterior should be nicely browned and crispy.
- Rest: Once cooked, remove the chicken from the air fryer. Let it rest for about 5 minutes. This allows the juices to redistribute.
Sautéing Curry Chicken
- Heat the Pan: In a large skillet or sauté pan, heat the oil over medium-high heat. Make sure the oil is hot but not smoking.
- Add Aromatics (Optional): If using onions or bell peppers, add them to the pan. Sauté for about 2-3 minutes. Cook until they start to soften and become fragrant.
- Sauté the Chicken: Remove the marinated chicken from the Ziploc bag, allowing any excess marinade to drip off. Add the chicken pieces to the hot skillet in a single layer, leaving enough space between pieces for even cooking. You need to do this in batches if your skillet is not large enough.
- Cook the Chicken: Sauté the chicken for about 5-7 minutes. Stir occasionally. Continue until the chicken is cooked through and nicely browned. If the chicken pieces are thick, you need to reduce the heat to medium. Cover the pan to allow the insides to cook through. This prevents the outsides from burning.
- Check for Doneness: Make sure the chicken reaches an internal temperature of 165°F (75°C). The juices should run clear, and there should be no pink in the center.
- Finish Cooking: If desired, you can add a splash of coconut milk. Alternatively, use some water to deglaze the pan. This step will help create a sauce. Scrape any browned bits from the bottom of the pan to enhance flavor. Let it simmer for an extra minute or two.
Serve: Remove the skillet from heat and garnish with fresh herbs like cilantro or parsley. Serve your curry chicken with rice, naan, or vegetables for a whole meal.
Notes
- This curry chicken marinade yields approximately ⅔ cup of marinade. That's 10 tablespoons plus 1 teaspoon for each 1 pound of chicken meat. This was only two chicken breasts for my pound of chicken, but it has accommodated a 3rd chicken breast.
- Yogurt-based marinades are not the best for freezing. Your cooked chicken has a few small flakes from the yogurt, but I have never had this happen. If you do see it, you can scrape it aside or not. Your flavor will still be awesome!
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 266Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 108mgSodium: 91mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 30g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
