Yogurt-Marinated Chicken Curry
A Sattvic, Soul-Nourishing Dinner
In my kitchen, I like to create meals that feel like medicine for my family. The kind of food that supports digestion, balances the mind, and feels like comfort from the inside out. Ayurveda reminds us that nourishment begins with presence, and that when we cook consciously, we infuse our food with the same energy we wish to cultivate in our lives.
Don’t get me wrong, we eat our fair share of non-medicinal meals, but hey, balance ;-)
There’s something sacred about slowing down in the kitchen, the rhythm of chopping, the scent of spice blooming in ghee, the gentle swirl of color becoming flavor.
This Yogurt-Marinated Chicken Curry begins simply: tender chicken steeped in cooling yogurt, lemon, and healing spices. As it rests, the ingredients soften into harmony, just like we do when we pause and let life settle.
When you cook with awareness, the process itself becomes medicine. Turmeric, cumin, and ginger awaken agni (the fire of digestion) without overwhelming it. Yogurt tenderizes and cools the body’s inner heat. Each ingredient finds its balance, the perfect dance of grounding and uplift.
Ayurvedic Benefits This curry balances warmth and calm, making it grounding for the body, soothing for digestion, and gently stimulating for the senses.
Vata | Comforted by the creamy yogurt and warming spices.
Pitta | Cooled by yogurt, cilantro, and gentle seasoning.
Kapha | Invigorated by ginger, cumin, and garlic.
Warming digestive spices kindle agni while probiotics from yogurt nourish the gut microbiome, supporting mood and hormonal balance. It’s a sattvic meal; made with fresh ingredients, loving attention, and the intention to nourish body and soul.
“This curry harmonizes the senses and steadies digestion, a sattvic, warming meal that nourishes the body’s inner fire without overwhelming it.”
Serve It With: Basmati rice, sautéed greens, or roasted sweet potatoes. A sprinkle of fresh herbs, a squeeze of lime, and a quiet evening.
Ingredients
For the Marinade:
1½ lbs boneless, skinless chicken thighs, cut into bite-size pieces ¾ cup plain Greek yogurt (whole milk if possible)
1 tbsp lemon juice
1 tbsp ginger-garlic paste (or 1½ tsp each minced ginger + garlic)
1 tsp turmeric
1 tsp coriander
½ tsp garam masala
½ tsp cumin
Pinch of salt and black pepper
For the Curry Sauce:
1 tbsp ghee or coconut oil
1 onion, finely chopped
2 garlic cloves, minced
1 tsp grated ginger
1 tsp cumin seeds (or ½ tsp ground cumin)
1 tsp garam masala
1 tsp ground coriander
½ tsp turmeric
½ tsp chili powder (optional, for heat)
1 can (14 oz) crushed or diced tomatoes
¾ cup chicken broth or water
¼ cup coconut milk or heavy cream (for richness)
Salt, to taste
Fresh cilantro, for garnish
Instructions
Marinate the chicken.
In a bowl, combine yogurt, lemon juice, ginger-garlic paste, and spices. Add chicken pieces and coat well.
Cover and refrigerate at least 1 hour (or overnight for best flavor).Sear the chicken.
Heat 1 tbsp ghee in a large skillet or Dutch oven over medium-high heat. Add marinated chicken (shake off excess yogurt) and sear 2–3 minutes per side — just until golden. Remove and set aside. (It will finish cooking in the sauce.)Make the sauce.
In the same pan, add a touch more ghee if needed. Sauté onion until golden brown (5–7 minutes). Add garlic, ginger, and cumin seeds; stir 30 seconds. Then add garam masala, coriander, turmeric, and chili powder. Stir to bloom the spices (1 minute).Simmer the curry.
Add tomatoes and chicken broth. Stir and simmer 5 minutes. Return chicken to the pan, cover, and simmer gently 15–20 minutes until cooked through and sauce thickens.Finish creamy.
Stir in coconut milk or cream and simmer 3–5 more minutes. Taste and adjust salt or spice as desired.Serve.
Garnish with fresh cilantro and a squeeze of lemon. Serve over basmati rice, quinoa, or alongside roti or naan.
“This curry harmonizes the senses and steadies digestion, a sattvic, warming meal that nourishes the body’s inner fire without overwhelming it.” - Tara Culbertson
