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Yogurt Chicken with Steamed Rice

Prep 20 min Cook 40 min Difficulty 2/5

Simple yogurt-marinated chicken served with steamed rice—easy weeknight meal ready in 60 minutes.

Why this recipe works

This Yogurt Chicken with Steamed Rice is a straightforward, home-friendly recipe: yogurt-marinated chicken spiced simply and paired with plain steamed rice. It suits cooks who want a reliable weeknight main that’s flavorful without being fussy. Prep is quick and the method uses basic pantry spices, making it good for beginners and busy cooks alike.

Search intent: look for an easy chicken and rice recipe
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Key takeaways

Yogurt tenderizes chicken for juicy results.
Marinate at least 20 minutes for better flavor.
Serve with fresh cilantro and lemon for brightness.

Recipe guide

This Yogurt Chicken with Steamed Rice is a straightforward, home-friendly recipe: yogurt-marinated chicken spiced simply and paired with plain steamed rice. It suits cooks who want a reliable weeknight main that’s flavorful without being fussy. Prep is quick and the method uses basic pantry spices, making it good for beginners and busy cooks alike.

A tangy, tender yogurt chicken with fluffy steamed rice you can make in about an hour.

  • Yogurt tenderizes chicken for juicy results.
  • Marinate at least 20 minutes for better flavor.
  • Serve with fresh cilantro and lemon for brightness.

Ingredients

Ingredients: - 500 g boneless chicken, cut into pieces - 200 g curd (yogurt) - 300 g rice - 2 tbsp vegetable oil - 1 tsp salt, 1 tsp black pepper - 1 tbsp ginger-garlic paste - 1 tsp ground cumin, 1 tsp ground coriander - 1/2 tsp turmeric - 1 small onion, thinly sliced - 2 cloves garlic, minced - Juice of 1 small lemon - 2 tbsp chopped cilantro

Instructions

Instructions: 1. Marinate: Mix yogurt, ginger-garlic paste, cumin, coriander, turmeric, salt, pepper and lemon juice. Toss chicken in marinade and refrigerate 20–30 minutes (or up to 4 hours). 2. Rice: Rinse rice until water runs clear. Combine rice with 600 ml water and 1/2 tsp salt, bring to boil, then simmer covered 15–18 minutes until water is absorbed; fluff with a fork. 3. Cook chicken: Heat oil in a pan over medium heat. Sauté sliced onion until soft, add minced garlic and cook 30 sec. Add marinated chicken and cook, stirring occasionally, 12–15 minutes until cooked through and sauce thickens. 4. Finish: Adjust seasoning, sprinkle chopped cilantro and a little lemon juice. Serve chicken over steamed rice.

Tips & Variations

Tips & Variations: - For extra color, add diced tomatoes or bell pepper when cooking the chicken. - Use brown rice—increase rice cooking time and water per package directions. - If marinade is thin, spoon some into the pan while cooking to form a light sauce; avoid overcrowding the pan for even browning.

Ingredients

  • 500 g chicken (boneless, cut into pieces)
  • 200 g curd
  • 300 g rice
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp ginger-garlic paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1 small onion (finely sliced)
  • 2 cloves garlic (minced)
  • 1 small lemon (juiced)
  • 2 tbsp chopped cilantro

Instructions

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FAQs

How long does the cooked dish keep? Store in an airtight container in the fridge for up to 3 days.
What’s the best way to reheat leftovers? Reheat gently in a covered pan with a splash of water or in the microwave until hot; avoid overcooking to keep chicken tender.
Can I use bone-in chicken instead of boneless? Yes — increase cooking time by 10–15 minutes and check doneness (internal temp 74°C / 165°F); bone-in pieces may need more time.