Chicken in Yogurt Lemon Spice Marinade

Introduction

The marinade combines natural yoghurt, lemon juice, tomato paste, garlic, and garam masala, so the chicken stays coated and picks up flavor all the way through. You can grill the skewers in about 16 minutes, and the finished chicken works with naan, rice, or as the base for Chicken Tikka Masala.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 16 minutes
• Total Time: 31 minutes
• Servings: 4

Ingredients

• 675 g (1.5 lb) skinless and boneless chicken breast, diced into cubes
• 1 tbsp mustard seed oil (see notes)
• 50 ml (2 fl oz) milk
• 150 ml (5 fl oz) natural yoghurt
• 2 tbsp lemon juice
• 1 tbsp tomato paste
• 2 tbsp chopped fresh cilantro (coriander leaves)
• 4 large cloves of garlic, finely chopped
• 1-4 chopped fresh red chillis (depending on strength of the chillis and the desired strength of the marinade)
• 2 tsp paprika
• 2 tsp garam masala
• 1 tsp cumin powder
• ½ tsp turmeric
• 1 tsp salt (use rock salt for best results)

Instructions

1. Add all of the ingredients except the chicken to a non-metallic mixing bowl, and mix well.
2. Add the chicken and mix until fully coated.
3. Ideally, the chicken should now be left in a refrigerator to marinate for at least 24 hours. It may not be safe to leave chicken which has previously been frozen for longer than 24 hours, but fresh chicken should be left to marinate for 48 hours for best results. If you do not wish to leave the chicken to marinate, simply continue to the next step.
4. For best results, place on skewers and cook in a tandoor or ceramic pot oven. The chicken can also be cooked on skewers under a medium grill for 5-8 minutes on each side or barbecued (cooking times depend on the temperature of the barbecue). Always ensure the chicken is cooked throughout before serving. It should come apart easily when pressed down with the side of a fork.
5. Serve with naan, with rice or use in a Chicken Tikka Masala.

Variations

• Use skinless boneless chicken thighs instead of chicken breast if you want a juicier result; they hold up better to high heat and are less likely to dry out.
• Reduce the fresh red chillis to 1 or remove the seeds before chopping if you want a milder marinade; the lemon, garlic, and garam masala will stand out more clearly.
• Swap the chopped fresh cilantro for chopped fresh mint if you want a cooler herbal note; the marinade will taste fresher and slightly less earthy.
• Cook the marinated chicken on a sheet pan or oven-safe rack instead of skewers if you want less handling; you will lose a little char but keep the same spice profile.

Tips for Success

• Cut the chicken into evenly sized cubes so the 5–8 minutes per side cooking time stays accurate.
• Mix until every piece is fully coated; patches without the yoghurt-spice mixture cook up blander and brown unevenly.
• If you marinate overnight or longer, stir or turn the chicken once so the thicker marinade stays evenly distributed.
• Don’t rely only on color for doneness; the chicken should come apart easily when pressed with the side of a fork.

Storage and Reheating

Store raw marinated chicken in a covered glass or food-safe plastic container in the refrigerator. If the chicken was previously frozen, keep it for up to 24 hours; if it is fresh, keep it for up to 48 hours.

Store cooked chicken in an airtight container in the refrigerator for up to 4 days. Freeze cooked chicken in a freezer-safe container or bag for up to 2 months.

Reheat cooked chicken in a 180°C/350°F oven for 10–12 minutes, covered loosely with foil so it does not dry out. You can also reheat it in a skillet over medium heat with a small splash of water for a few minutes, or microwave in short bursts until hot.

FAQ

Can you skip the 24-hour marinade?

Yes. You can cook the chicken right after coating it, but the garlic, spices, and lemon will taste deeper after a longer rest.

Can you use a different oil instead of mustard seed oil?

Yes. A neutral oil will still carry the marinade, but you will lose some of the sharp, pungent note that mustard seed oil brings.

How spicy is it with 1–4 fresh red chillis?

One chilli gives mild background heat, while four can make the chicken quite hot depending on the variety. If you are unsure, start with one or two.

Can you cook this without skewers?

Yes. Spread the chicken pieces out in a single layer on a tray or rack so they brown instead of steaming, and turn them once during cooking.