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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.

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Disclaimer: This post is sponsored by FoodSaver® Vacuum Sealers. I received the FoodSaver® Wedge with Roll Storage and Fresh Handheld Sealer but opinions are 100% my own.

Yogurt Marinated Chicken Breasts

A couple of months ago, I was offered the chance to try out the FoodSaver® Wedge (FFS005) Vacuum System. Since I've always been curious about the FoodSaver® Vacuum Sealing System and I like to buy certain food items in bulk, I thought it would be a great opportunity to see how well it worked.

Buying in bulk for my small family helps me save money, however, the problem I have with buying in large quantities is that things can go bad before we have a chance to consume it all. And I hate to throw food out.  

If you don't know what a FoodSaver® Vacuum Sealer is, it's a brand of kitchen vacuum sealers which you can use to vacuum seal your food.

The FoodSaver® Vacuum Sealer helps to protect your food from freezer burn by prolonging the amount of time you can keep your food in the freezer and helps to keep your food tasting fresh longer.

There are many uses for it, but so far I've used it mostly to vacuum seal raw meat products to store in the freezer.

  Yogurt Marinated Chicken BreastsOne of the best uses I found so far, was that I could use the FoodSaver® Vacuum Sealing System to help me save time with meal preparation.

I made these delicious yogurt marinated chicken breasts a while back, but rather than make just one meal, I doubled the recipe and vacuum sealed half of the raw chicken with the marinade in a FoodSaver® Vacuum Sealer bag.

I then stored it in the freezer so that I could cook it at a later date.  I took my yogurt marinated chicken out of the freezer this past weekend, thawed it in the refrigerator overnight and cooked it the next day. The chicken was really delicious, full of flavour and so tender.

Vacuum sealing the chicken in the yogurt marinade worked really well, not only was it really convenient for me since it saved me time in the kitchen but the chicken was extra flavourful from having been in the yogurt marinade.

Yogurt Marinated Chicken Breasts

Indian Chicken Marinade

The marinade for this chicken is so simple and quick to prepare. Yogurt is great for tenderizing meats and also acts as a great spice flavour carrier.

Marinade Ingredients Overview:

  • Plain yogurt
  • Olive oil
  • Lemon juice. Freshly squeezed is best.
  • Garlic cloves 
  • Fresh ginger
  • Garam masala
  • Turmeric powder
  • Cayenne
  • Salt and pepper to taste

If you are planning on making this dish to eat on the same day, I suggest you marinate the chicken for at least two hours before cooking it.

Yogurt Marinated Chicken Breasts

The cilantro sauce makes an excellent accompaniment to this chicken and is so delicious I've been spooning it on fish and beef as well. It takes very little time to make and can be made effortlessly in your blender or food processor.

I also served my chicken with this turmeric-infused basmati rice. Not only does the turmeric give the rice a beautiful golden colour, but it is also an excellent antioxidant so adding it to your rice or other food and drinks is good for you. 

I'm glad I decided to give the FoodSaver® Vacuum Sealing System a try. It is a really useful tool to have and I find it's great for saving leftovers and for preserving the freshness of my food longer.

Yogurt Marinated Chicken Breasts

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.
4.58 from 7 votes
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 700 kcal

Ingredients
  

Yogurt Marinated Chicken

  • 1 cup Balkan style yogurt
  • 2 tablespoon olive oil
  • 2 tablespoon lemon juice freshly squeezed
  • 2 garlic cloves minced
  • 2 teaspoon grated fresh ginger
  • 2 teaspoon garam masala
  • 1 teaspoon 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 teaspoon turmeric
  • 3/4 teaspoon salt
  • 1 tablespoon 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 tablespoon fresh ginger peeled and coarsely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3 tablespoon lemon juice freshly squeezed
  • 3 tablespoon extra-virgin olive oil

Instructions
 

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.

Notes

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. 

Nutrition

Calories: 700kcalCarbohydrates: 48gProtein: 54gFat: 30gSaturated Fat: 7gCholesterol: 160mgSodium: 1137mgPotassium: 1172mgFiber: 2gSugar: 5gVitamin A: 540IUVitamin C: 17.1mgCalcium: 123mgIron: 3.3mg
Keyword indian chicken marinade, yogurt marinade for chicken, Yogurt Marinated Chicken Breasts
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

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Disclaimer: This post is sponsored by FoodSaver®. I received the FoodSaver® Wedge with Roll Storage and Fresh Handheld Sealer but opinions are 100% my own.

Recipe Rating




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GiGi Eats Celebrities

Friday 27th of January 2017

THAT chicken looks absolutely delicious!

Sweet and Savoury Pursuits

Wednesday 1st of February 2017

Thank you!

C.M.

Wednesday 18th of January 2017

This looks delicious, I'll have to give it a try this week.

Sweet and Savoury Pursuits

Friday 20th of January 2017

Thanks, if you get a chance let me know how you like it!

Louise Crosby

Tuesday 17th of January 2017

This sounds delicious, Fida. I love the sounds of that cilantro sauce. I imagine you could substitute skinless, boneless chicken thighs for the breasts.

Sweet and Savoury Pursuits

Friday 20th of January 2017

Hi Louise, absolutely, chicken thighs would be delicious. Yes, that cilantro sauce is so addictive!

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