Curry Chicken Marinade

Change up your dinner routine with this warmly spiced marinade. You can use it on the spot-- or freeze with 1 1/2 pounds of chicken for a hands-off meal later.
Save Recipe
  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 servings
Share This Recipe


1/3 cup vegetable oil

1 tablespoon grated fresh ginger

2 teaspoons curry powder 

1 teaspoon garam masala 

1/2 teaspoon paprika

2 cloves garlic, grated

2 shallots, sliced

Kosher salt and freshly ground black pepper


  1. For the marinade: Combine the oil, ginger, curry powder, garam masala, paprika, garlic, shallots, 1/2 teaspoon salt and several grinds of pepper in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
  2. To cook: Transfer the chicken to a foil-lined baking sheet and roast in a 425-degree F oven until cooked through and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.