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Help with recipes using yogurt

Bought some yogurt at Trader Joes this weekend, after reading good reviews on this board. It was tasty. I was really boring with it, though- just had it for breakfast with some fruit added. Am going back for more later this week. I have used yogurt in chicken marinades, and looking for some inspiration. Looking for chicken or turkey ideas. I love most all spices and flavors, so any ideas are welcome. TIA.

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  1. Macca, I've got a yogurt, black pepper (LOTS of it!) and lime marinade that I use on chicken and fish in the summer that is just great! There are other add-in spices/herbs (i.e., cumin), but I usually make it as-is without any of the add-ins. Can't remember where I got the recipe from; and a quick Google doesn't come up with the recipe online anywhere. I'll post it tonight when I get home from work.

    2 Replies
    1. re: LindaWhit

      Replying to my own post - realized I had probably already posted it here in Home Cooking, so I did a Google/Advanced search - here's the link:


      1. re: LindaWhit

        Thanks for the recipe. Just what I was looking for. I think I would like it with the cumin.

    2. I know this isn't (quite) what you are looking for, but I love making raita with yogurt to serve with meats or fish - especially salmon.

      5 Replies
      1. re: MMRuth

        mmm, I second raita - also tzatziki

        also not necessarily what you are looking for, but try a mango lassi - yogurt, thinned out a tiny bit with water, pureed mango (you can get it in a can) and some freshly crushed cardamom - very tasty

        there are tons of recipes on the 'net for chicken in yogurt with indian inspired flavours

        1. re: pescatarian

          So glas I posted. these ideas are all great. Thanks

          1. re: macca

            Another way to use yogurt is to make your own muesli - mix oats with yogurt and your own mix of dried fruit (apricots, apples, raisins, whatever you like), a little nuts perhaps, cinnamon, vanilla, a touch of sugar. You can make a lot and store it in the fridge for a few days and take out a portion at a time.

        2. re: MMRuth

          Actually, this is exactly what I was looking for- just didn't realize it when I posted! Sounds like a great idea- good with crackers or bread, too!

          1. re: macca

            Glad to be of help - in addition to cucumber raitas, I've also had tomato ones in Indian restaurants, but haven't tried to replicate.

        3. You can also make fantastic tandoori style chicken in a very hot oven. I use skinless, bone in thighs and legs, because they're juicier. If you have the time, drain off the whey in a cheesecloth lined strainer in the frig for a few hours. Blend the yogurt with lots of fresh cilantro, fresh chiles, ginger, garlic, cumin, coriander, cinnamon, a bit of turmeric, and saffron if you like. Marinate the chicken in the yogurt mixture in a bag overnight. Preheat the oven to 500 farenheit, and place the chicken pieces on a broiler pan. (I line mine with Release foil for easy cleanup.) Be sure to pick up as much marinade with each piece of chicken, as this keeps it moist and adds flavor. Roast for 20-30 minutes, depending on the size of the pieces, until juices run clear. The meat will shrink from the bone somewhat. Delicious hot or leftover. I serve it with rice and a saag dish.

          1 Reply
          1. re: amyzan

            Similar to what amyzan suggests, this recipe from Epicurious is really nice if you have access to a grill at this time of year...Grilled Chicken in Spiced Yogurt...though one of the reviewers said she cooked it in a grill pan successfully:


          2. Make a simple raita (yogurt, chopped or shredded cucumber, chopped mint, some cayenne pepper and salt and pepper) and serve it with pan-fried chicken breasts.

            1. I second the tandoori chicken but omit the fresh coriander (cilantro) and serve that with rather than as part of the marinade and add evoo and lemon or lime juice (and or zest). I often serve these as a bbq-ed kebab in the summer with a salad and tzatziki.

              1. Chilled Mango Soup

                2 ripe mangoes, diced
                2 cups orange juice
                2 cups plain yogurt

                Blend all ingredients and chill for at least an hour.

                1 Reply
                1. re: MzMaggie

                  This sounds great- and I'll bet everyone at home would enjoy it- picky eater and all!

                2. I made Cook's Illustrated's excellent chicken paprikash last night, and subbed TJ's 0% Greek Style Yogurt for the recipe's sour cream -- a wonderful sub which was a lot healthier, and just as creamy.

                  (If you subscribe to the CI website, just search the recipe files for "chicken paprikash" and it's the first thing that comes up.)

                  1 Reply
                  1. re: litchick

                    thanks- thats what I have - the TJ 0%. Really like it, and this thread will help me enjoy it more!

                  2. Many of the Indian recipes I've made call for yogurt to be stirred in at the last minute. Even if you just make a simple veggie curry with prepared curry powder, some yogurt at the end will make an incredible difference.

                    We've also done it with Mexican flavored stews, as the poster above said, anyplace where you're supposed to stir in cream or sour cream.

                    1 Reply
                    1. re: JGrey

                      Thanks. have not cooked a lot with curry, though I love it. Most of my curry meals have been at Thai restaurants. But I think I will try an Indian recipe at home.

                    2. Madhur Jaffrey's World of the East Vegetarian Cooking contains a lot of recipes that use yogurt. One of my standbys is her Cauliflower and Peas with Yogurt. My version: steam some cauliflower, and some peas, and let cool. In a bowl, whisk together some yogurt, ground cumin, salt and pepper, and a pinch of cayenne. Fold in the vegetables, and refrigerate. I have also done a version with cooked onion and zucchini that I like a lot.

                      1. Go to a Greek imports store and get a jar of spoon sweets, any will do: cherries, apricots, tomatoes, eggplants, what have you, on a plate dollop the yogurt on one side, and pour the spoon sweets on the other, serve with walnuts or hazelnuts sprinkled over. I do this as a dessert course, just before fresh fruit. I put the plate in the middle of the table and give everyone a spoon. I get more compliments with this dish than any dessert I have ever fussed over.

                        1. This won't help with your cooking chicken, but we use yogurt a lot so I'll share some of our quickies. I've been using yogurt in my salad dressings a lot lately. Typically it's been a lemon yogurt dressing, but lately I've been adding in a ton of parsley with that or making a lime/cilantro/yogurt dressing. I've also been making yogurt spreads for sandwiches and dipping. Yesterday I pureed radishes and scallions with green onions and it was wonderful with some whole wheat pita and some romaine. I also make bean salads a lot with yogurt. Currently there's a cannelini, tomato, spinach, parsley, yogurt, lemon salad in the fridge. Finally, a thumbs up for Pescatarian's muesli idea above. I've been doing this for the last month.