Authentic Indian Yogurt Chicken Recipe – Saffron & Spice Marinated

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Yogurt Chicken Recipe – Saffron & Spice Marinated

Hey everyone! If you’re anything like me, you absolutely love a good chicken dish that’s bursting with flavour. This Yogurt Chicken, marinated in a vibrant blend of spices and saffron, is a family favourite and something I make whenever I want to impress (or just treat myself!). It’s a little bit special, a little bit comforting, and honestly, not as complicated as it sounds. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any chicken recipe. The yogurt tenderizes the chicken beautifully, making it incredibly juicy. The marinade is a symphony of warm spices, brightened by lemon and elevated by the luxurious touch of saffron. It’s a flavour explosion in every bite! Plus, it’s surprisingly easy to make – though it does need some marinating time, it’s mostly hands-off.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 8 chicken leg and/or thigh pieces (about 1.5kg)
• 2 cups yogurt (about 475ml)
• 2 tbsp lemon juice (about 30ml)
• 2 tbsp fresh grated ginger (about 30ml)
• 4 garlic cloves, minced
• 1 tsp salt (about 6g)
• 1 tsp turmeric powder (about 5g)
• 1 tsp saffron strands
• 1 tsp cumin powder (about 5g)
• 1 tsp black pepper powder (about 3g)
• 1 tsp cayenne pepper (adjust to taste – about 3g)
• 2 tbsp melted butter (about 30ml)

Ingredient Notes

Let’s talk ingredients! A few things can really make this recipe shine:

• Saffron: Don’t skip the saffron! It adds a beautiful colour and a subtle, floral aroma that’s just magical. A little goes a long way, so don’t overdo it.
• Yogurt Type: I prefer using full-fat, plain yogurt for the richest flavour and best texture. But you can use low-fat if you prefer. Just avoid sweetened or flavoured yogurts. Dahi (Indian yogurt) works wonderfully if you can find it!
• Spice Levels: Indian cuisine is all about balance. This recipe has a gentle warmth from the cayenne. Feel free to adjust it based on your preference. My friend, Priya, always adds a pinch of red chilli powder for an extra kick!
• Chicken Cuts: I love using a mix of leg and thigh pieces – they stay super moist. You can use all of one or the other, or even bone-in, skin-on breasts, but adjust cooking time accordingly.

Step-By-Step Instructions

Alright, let’s get this show on the road!

1. First, let’s make the marinade. In a large bowl, combine the yogurt, lemon juice, ginger, garlic, salt, turmeric, saffron, cumin, black pepper, and cayenne pepper. Give it a really good mix – you want everything nicely blended. Then, stir in the remaining yogurt to ensure it’s all incorporated.
2. Now, for the chicken. Trim any excess skin and fat from the chicken pieces. This isn’t essential, but it helps with a cleaner flavour. Then, using a fork or knife, pierce the chicken deeply all over. This helps the marinade penetrate and work its magic.
3. Time to get messy! Coat the chicken pieces thoroughly with the marinade, really massaging the spices into the meat. Make sure every nook and cranny is covered. Place the marinated chicken in an airtight container or a ziplock bag, squeezing out any excess air.
4. This is the hardest part – patience! Refrigerate the chicken for at least 4 hours, but ideally overnight or up to 2 days. The longer it marinates, the more flavourful it will be.
5. When you’re ready to cook, preheat your broiler to high (or your oven to 450°F / 230°C if you’re baking).
6. Remove the chicken from the marinade, gently wiping off any excess. Arrange the chicken pieces on a broiler pan, leaving a little space between each piece. Brush them with the melted butter.
7. Broil for about 15 minutes per side, basting with more melted butter after you flip them. Keep a close eye – you want them to be beautifully browned and cooked through. Use tongs to carefully flip the chicken, preserving those delicious juices. The internal temperature should reach 165°F (74°C).
8. Finally, let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, resulting in even more tender and flavourful chicken.

Expert Tips

• Don’t be afraid to get your hands dirty! Massaging the marinade into the chicken is key.
• For extra flavour, add a tablespoon of ginger-garlic paste to the marinade.
• If you’re using skin-on chicken, broil skin-side up for the first 10-15 minutes to get it nice and crispy.

Variations

Let’s get creative!

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt (coconut or cashew work well) and the butter for vegan butter. It’s just as delicious!
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Reduce or omit the cayenne pepper for a milder flavour. Or, add a pinch of red chilli powder for extra heat.
• Festival Adaptations: This dish is perfect for special occasions like Eid or Diwali. My aunt always makes a huge batch for our family gatherings.

Serving Suggestions

This Yogurt Chicken is amazing with:

• Naan bread – perfect for soaking up all those delicious juices!
• Basmati rice – a classic pairing.
• A simple cucumber raita – to cool things down.
• A side of roasted vegetables.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

FAQs

Let’s answer some common questions:

• What cut of chicken works best for this recipe? Chicken leg and thigh pieces are ideal because they stay moist during cooking.
• Can I marinate the chicken for longer than 2 days? Yes, but I wouldn’t recommend going beyond 3 days, as the lemon juice can start to break down the chicken too much.
• What is the purpose of saffron in this marinade? Saffron adds a beautiful colour, aroma, and subtle flavour that elevates the dish.
• Can I bake the chicken instead of broiling it? Absolutely! Bake at 450°F (230°C) for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
• How can I adjust the spice level of this dish? Reduce or omit the cayenne pepper, or add a pinch of red chilli powder for more heat.
• What is the best type of yogurt to use? Full-fat, plain yogurt is ideal for the richest flavour and texture, but low-fat works too.

Enjoy! I really hope you love this recipe as much as my family does. Let me know how it turns out in the comments below!