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Yogurt Chicken with Steamed Rice

Prep 20 min Cook 40 min Difficulty 2/5

Simple yogurt-marinated chicken served over steamed rice—ready in about 60 minutes for an easy weeknight meal.

Why this recipe works

This Yogurt Chicken with Steamed Rice is a simple, tangy one-pan chicken served over plain steamed rice. It suits home cooks looking for a weekday dinner that's flavorful but straightforward. The recipe uses a short yogurt-based marinade and basic pantry spices—good if you want a reliably tender chicken without fuss.

Search intent: recipe for yogurt marinated chicken with rice
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Key takeaways

Uses a yogurt-based marinade for tender, flavorful chicken.
Rice cooks separately for fluffy, consistent results.
Ready in about 60 minutes (20 min prep, 40 min cook).

Recipe guide

This Yogurt Chicken with Steamed Rice is a simple, tangy one-pan chicken served over plain steamed rice. It suits home cooks looking for a weekday dinner that's flavorful but straightforward. The recipe uses a short yogurt-based marinade and basic pantry spices—good if you want a reliably tender chicken without fuss.

A quick, tangy chicken dish that pairs perfectly with fluffy steamed rice.

  • Uses a yogurt-based marinade for tender, flavorful chicken.
  • Rice cooks separately for fluffy, consistent results.
  • Ready in about 60 minutes (20 min prep, 40 min cook).

Ingredients

Ingredients (serves 3–4): 500 g boneless chicken pieces; 200 g curd (plain yogurt); 300 g rice; 2 tbsp vegetable oil; 1 small onion, thinly sliced; 2 cloves garlic, minced; 1 tbsp ginger-garlic paste; 1 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp turmeric; 1 small lemon (juiced); 2 tbsp chopped cilantro. Adjust salt and spices to taste.

Quick Method

1. Rinse rice until water runs clear, soak 15 minutes; drain and cook with 450 ml water and a pinch of salt: bring to a boil, reduce heat, cover and simmer 12–15 minutes, then fluff and keep covered. 2. Mix curd, ginger-garlic paste, lemon juice, salt, pepper, cumin, coriander and turmeric. Add chicken, toss to coat and let sit at least 20 minutes. 3. Heat oil in a large skillet over medium heat. Cook sliced onion until softened and lightly browned, add minced garlic and cook 30 seconds. Add marinated chicken in a single layer; cook undisturbed 3–4 minutes to brown, then stir and cook 8–10 minutes until chicken is done and sauce thickens. Stir in cilantro and adjust seasoning.

Tips & Variations

Timing: prep 20 min, cook 40 min. Swap ideas: use chicken thighs for richer flavor or cook rice in a rice cooker. Texture tips: brown the chicken in a single layer for good color; reduce heat if the yogurt begins to separate. Make-ahead: marinate chicken up to 6 hours and refrigerate; cook and store separately for reheating.

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

  1. Rinse rice until water runs clear and soak for 15 minutes while prepping other ingredients
  2. Drain rice and cook with 450 ml water and a pinch of salt: bring to boil, reduce heat, cover and simmer 12–15 minutes until tender, then fluff and keep covered
  3. Mix curd, ginger-garlic paste, lemon juice, salt, black pepper, cumin, coriander and turmeric in a bowl to make a marinade
  4. Add chicken pieces to the marinade, toss to coat, and let sit at least 20 minutes
  5. Heat oil in a large skillet over medium heat and add sliced onion; cook until softened and lightly browned
  6. Add minced garlic to the onions and cook 30 seconds until fragrant
  7. Add marinated chicken and any remaining marinade to the skillet, spread into a single layer and cook undisturbed 3–4 minutes to brown
  8. Stir and continue cooking 8–10 minutes, reducing heat if needed, until chicken is cooked through and sauce thickens
  9. Taste and adjust seasoning with more salt, pepper, or lemon juice as desired
  10. Stir chopped cilantro into the chicken just before serving
  11. Serve yogurt chicken over steamed rice and garnish with extra cilantro or a lemon wedge if desired

FAQs

How long should I marinate the chicken? Marinate at least 20 minutes; for best tenderness and flavor marinate 2–6 hours in the fridge. Avoid much longer than overnight with lots of acid.
What’s the best way to reheat leftovers? Reheat gently on the stove over low heat with a splash of water or broth until warmed through, or microwave covered in short bursts to avoid drying.
What should I serve with this dish? Serve with a lemon wedge, extra cilantro, a side salad, pickles, or steamed vegetables; you can also swap rice for naan or cauliflower rice for low-carb.