Kashmiri Yogurt-Marinated Chicken with Aromatic Spices

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken marinated in a yogurt and Kashmiri spice blend, then pan-seared to lock in flavor and finished with fresh herbs. This Indian-inspired chicken recipe, ready in about 30 minutes, pairs chicken thighs, boneless and skinless, plain yogurt, ginger paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Indian cuisine 350 cal/serving

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Ingredients

1.25 pounds chicken thighs, boneless and skinless
3/4 cup plain yogurt
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp Kashmiri red chili powder
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tsp salt
2 tbsp vegetable oil
2 tbsp fresh mint leaves, chopped
2 tbsp fresh cilantro leaves, chopped
1 tbsp lemon juice

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Instructions

Step 1: In a large bowl, combine 3/4 cup plain yogurt, 1 tbsp ginger paste, 1 tbsp garlic paste, 1 tsp Kashmiri red chili powder, 1/2 tsp ground coriander, 1/2 tsp ground cumin, and 1 tsp salt. Add 1.25 pounds boneless skinless chicken thighs and coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces in a single layer, cooking for 5-6 minutes per side until deeply browned and cooked through, about 12 minutes total.
Step 3: Remove the skillet from heat, drizzle 1 tbsp lemon juice over the chicken, and sprinkle with 2 tbsp chopped fresh mint leaves and 2 tbsp chopped fresh cilantro leaves. Toss gently to combine and serve immediately with warm naan or steamed rice.