Yogurt-Curry Marinated Chicken Thighs

Prep Time
Cook Time
4h 30m
Ready In

"This is a recipe that I ripped out of an old Eating Well magazine from a relative. The recipe is as written, but we always made it with less curry. It's pretty spicy. I'm posting this for You Want What? 2020 tag game. NOTE: Refrigeration time is four to eight hours."

Original recipe yields 4 servings


  • Serving Size: 1 (306.2 g)
  • Calories 636.3
  • Total Fat - 44.2 g
  • Saturated Fat - 12.2 g
  • Cholesterol - 230.7 mg
  • Sodium - 920.3 mg
  • Total Carbohydrate - 15.5 g
  • Dietary Fiber - 1.6 g
  • Sugars - 11.8 g
  • Protein - 43.3 g
  • Calcium - 227 mg
  • Iron - 3.1 mg
  • Vitamin C - 1 mg
  • Thiamin - 0.2 mg

Step 1

In a shallow pan, whisk all the ingredients except the chicken together. Add the 2 pounds of chicken thighs, coating them.

Step 2

Place the pan in the refrigerator for 4 to 8 hours.

Step 3

You may either grill the chicken or broil it until it is cooked all the way through. Cook for 25 to 30 minutes.

Tips & Variations

  • Grill


Mia in Germany

Yum! This is so simple with so few ingredients, yet so yummy! I made it in the oven under the broiler. Easy peasy. My curry powder is madras, that's not really hot, more on the mild side because I can't have very hot either. Will make it that way again. Thanks for sharing! Made for What's on The Menu

review by:
(21 Dec 2020)

Daily Inspiration

Made this yummy chicken tonight - loved the curry flavor. I added a bit of lemon juice as another reviewer suggested. Served this with a curried rice dish and steamed broccoli. YUM!

(18 Dec 2020)


Thoroughly enjoyed this wonderful spicy chicken! Used a Madras curry from India which packs a good punch of heat. The leftovers were served over quinoa. Did add a splash of lemon juice to brighten the flavours! Will see repeats here for sure. Thank you for sharing a keeper What?! Made for Billboard Recipe Tag.

review by:
(3 Dec 2020)