Yogurt Marinated Chicken Breasts
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4.5 from 6 votes

Yogurt Marinated Chicken Breasts

These Yogurt Marinated Chicken Breasts are flavourful, tender and moist. Serve with turmeric infused basmati rice and a vibrant cilantro sauce for a delicious dinner.
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 700kcal


Yogurt Marinated Chicken

  • 1 cup Balkan style yogurt
  • 2 tbsp. olive oil
  • 2 tbsp. lemon juice freshly squeezed
  • 2 garlic cloves minced
  • 2 tsp. grated fresh ginger
  • 2 tsp. garam masala
  • 1 tsp. turmeric powder
  • 1 pinch cayenne
  • salt and pepper to taste
  • 4 chicken breasts halves

Turmeric Basmati Rice

  • 1-3/4 to 2 cups water
  • 1 cup basmati rice
  • 1 tsp. turmeric
  • 3/4 tsp. salt
  • 1 tbsp. butter

Cilantro Sauce, adapted from https://www.splendidtable.org/recipes/cilantro-chutney

  • 1 bunch cilantro approx. 2 ounces, washed
  • 5-6 scallions coarsely chopped
  • 1/2 jalapeño seeds removed and coarsely chopped, optional
  • 2 tbsp. fresh ginger peeled and coarsely chopped
  • 1 tsp. ground cumin
  • 1 tsp. sugar
  • 1 tsp. salt
  • 3 tbsp. lemon juice freshly squeezed
  • 3 tbsp. extra-virgin olive oil


For the Yogurt Marinated Chicken

  • In a medium bowl, combine yogurt, olive oil, lemon juice, minced garlic cloves, grated ginger, garam masala, turmeric, cayenne, salt and pepper.
  • Score top of each chicken breast 3 times, about half an inch deep. Toss the chicken in the marinade coating each piece well.
  • If preparing chicken for freezing, put chicken breasts and marinade in a large FoodSaver® Vacuum Sealer bag. Wipe clean any marinade that might be at the top of the bag before sealing bags with the FoodSaver® Vacuum Sealing System. Follow FoodSaver® Vacuum Sealing System instructions for proper bag sealing.
  • When ready to cook the chicken, pre-heat oven to 375F. Remove chicken from the marinade and discard the yogurt mixture. 
  • Place chicken onto a baking pan or baking dish and bake for approximately 25 minutes or until chicken is done. It's a good idea to start checking the chicken after 20 minutes. The chicken should be opaque all the way through. If using an instant-read thermometer, insert it into the center of the breast, if it reads at least 165°F, then the chicken breasts are done.

For the Turmeric Basmati Rice

  • Bring 1-3/4 to 2 cups of water to a boil.
  • Rinse basmati rice under cold water.
  • Add butter, turmeric, salt and rice to boiling water, stir and cover pot. Reduce heat and cook according to length of time indicated on package directions.

For the Cilantro Sauce

  • Add all ingredients except olive oil in blender jar, Blend at medium speed and slowly add olive oil. Blend until smooth.
  • Sauce can be stored in the refrigerator for up to 3 days.


If you don't anticipate needing 4 chicken breasts at one time, you can divide the breasts into two FoodSaver® Vacuum Sealer bags. This way, you only cook as much as you need. 


Calories: 700kcal | Carbohydrates: 48g | Protein: 54g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 160mg | Sodium: 1137mg | Potassium: 1172mg | Fiber: 2g | Sugar: 5g | Vitamin A: 540IU | Vitamin C: 17.1mg | Calcium: 123mg | Iron: 3.3mg