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–+ servings
Curry Chicken Marinade

Curry Chicken Marinade

This Curry Chicken Marinade infuses your chicken with rich flavors and creamy texture, perfect for transforming your dinner into a delightful experience.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 2 pounds boneless skinless chicken breasts Lean protein that absorbs flavor beautifully.
  • 4 cloves fresh garlic Adjust for personal taste.
  • 3 tablespoons curry powder Heart of the marinade.
  • 1 cup plain yogurt Provides creamy texture.
  • 2 tablespoons low-sodium soy sauce Increases umami without overwhelming saltiness.
  • 1 tablespoon freshly squeezed lemon juice Adds a zesty kick.
Optional Toppings
  • to taste fresh herbs For garnishing.
  • extra marinade Drizzle on serving plates after cooking.

Equipment

  • Mixing bowl
  • Whisk
  • Grill or Oven
  • Meat thermometer

Method
 

How to Make Curry Chicken Marinade
  1. Gather all your ingredients on the kitchen counter.
  2. Whisk together the yogurt, curry powder, minced garlic, low-sodium soy sauce, and lemon juice in a large mixing bowl.
  3. Add the chicken to the marinade, ensuring it is thoroughly coated. Cover and refrigerate for at least one hour.
  4. Preheat your grill or oven to medium-high heat, around 375°F.
  5. Cook the chicken on the grill or in the oven for 6-8 minutes on each side until golden brown and internal temperature reaches 165°F.
  6. Transfer the chicken to plates, drizzle with cooked extra marinade if desired, and garnish with fresh herbs.

Nutrition

Serving: 1pieceCalories: 200kcalCarbohydrates: 5gProtein: 30gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 400mgPotassium: 450mgSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 120mgIron: 1mg

Notes

Ensure yogurt is at room temperature for better mixing. For best flavor, marinate overnight. Pound chicken to an even thickness for uniform cooking.

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