Yogurt – Recipe Professional

Easy Yogurt Marinated Chicken Recipe

admin — Wed, 03 Jun 2026 10:14:29 +0000

This endlessly useful yogurt chicken marinade recipe works wonders for all cuts of chicken, and is especially good for chicken breasts.

The flavors here are simple and bright, so this yogurt marinated chicken goes with just about anything. Yogurt does the heavy lifting, making the chicken tender, while lemon, mustard, and garlic bring a little zing.

Ever since we started making this, it’s been on repeat in our kitchen. It’s one of those low-effort, high-reward recipes that I love having in my back pocket! I usually use chicken breasts (as you’ll see in the photos), but thighs, drumsticks, or whatever you have will be delicious. If you’re loving the yogurt here, we use it in our Greek chicken marinade, too.

Key Ingredients

Yogurt: Plain Greek yogurt is our go-to for this marinade. It helps the flavors cling to the chicken, tenderizes the meat, and keeps it juicy. Whole-milk yogurt works best, but low-fat works in a pinch.
Lemon, Mustard, and Garlic: Fresh lemon juice and zest, Dijon mustard, and a little garlic keep our marinade punchy and bright. I use a microplane to finely grate the garlic, but mincing it is perfectly fine.
Honey: A little bit of honey balances the lemon and helps the chicken get that gorgeous golden color as it cooks.
Olive Oil, Salt, and Pepper: The olive oil helps the chicken to brown and a good amount of salt and pepper keeps everything well seasoned.

Find the full recipe with measurements below.

How to Make Yogurt Marinated Chicken

Tip 1: One hour is good, longer is better. You can marinate the chicken for up to 8 hours, but even just one hour will make a noticeable difference in juiciness and tenderness. If you are in a rush, we won’t judge if you marinate for less, just know you are missing out a little bit on the tenderizing.

Tip 2: Don’t discard the marinade. When you’re ready to cook, don’t discard that marinade! If you’re grilling, baste the chicken with more marinade as you flip it. If baking, spoon the marinade over the chicken before popping it in the oven. The chicken cooks long enough after this to cook the marinade, too.

We like to sear in a grill pan over medium-high heat for color, then finish in the oven at 375°F for perfectly cooked, juicy chicken. Before baking, pour the leftover marinade over the top.

Tip 3: Expect the honey to brown. The honey in the marinade helps the chicken brown nicely, but watch your heat. Look for the grill makes to turn a dark brown, but not black.

Serving Suggestions

This chicken is perfect for salads, wraps, or sandwiches. It’s also great on the side of roasted broccolini, roasted green beans, and quickly sautéed zucchini.

To lean more toward a Mediterranean vibe, try it with homemade pita, red pepper hummus, cucumbers, and a drizzle of tahini sauce. Or make a rice bowl, like this chickpea rice bowl, which would be amazing with some of this chicken diced and added to the top.

More Chicken Marinades

Easy Yogurt Marinated Chicken

PREP
1 hr 10 mins
COOK
20 mins
TOTAL
1 hr 30 mins

Yogurt is our secret weapon for chicken that turns out juicy every single time. It does all the heavy lifting—tenderizing every bite, adding richness, and helping the outside get beautifully caramelized. We use honey, but if you don’t have any on hand, maple syrup works too.

Makes enough for up 2 pounds chicken

You Will Need

1 tablespoon olive oil

1 teaspoon honey

1 teaspoon Dijon mustard

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

1 garlic clove, finely grated

3 tablespoons whole-milk plain Greek yogurt

1 teaspoon fine sea salt

½ teaspoon freshly ground black pepper

1 ½ to 2 pounds chicken breasts or thighs (680 g)

Lemon wedges for serving

Fresh cilantro leaves for serving

Directions

1Marinate: Mix the olive oil, honey, mustard, lemon zest, lemon juice, garlic, yogurt, salt, and pepper in a bowl large enough to hold the chicken. Add the chicken and turn to coat. Cover and refrigerate for 1 to 8 hours.

2Cook the chicken: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

3Heat a grill pan over medium heat and brush the grates with oil. Add the chicken and sear until dark brown grill marks appear, about 2 to 3 minutes on each side. Watch the heat, as the honey in the marinade can burn.

4Transfer the chicken to the prepared baking sheet and spoon the remaining marinade over the top.

5Bake for 15 to 25 minutes, until a thermometer inserted into the thickest part of the chicken registers 165°F. Leave the chicken for 5 minutes until the juices settle. Slice into thick slices, scatter cilantro over the top, and serve with lemon wedges.

Adam and Joanne’s Tips

Alternatives for cooking the chicken: You can grill, bake, or cook the chicken in a skillet or grill pan. My favorite option is to sear the outside for color and finish in the oven. Since honey is in the marinade, it will darken quite a bit so watch for burning when you sear your chicken. You can skip the grill pan and go directly to the oven. You will still get a little color. If you use an outdoor grill, use our grilled chicken recipe for tips.
The nutrition facts provided below are estimates. We assumed 1 ½ pounds chicken breasts.

Nutrition Per Serving
Serving Size
1/4 of the recipe (about 6 ounces chicken)
/
Calories
256
/
Total Fat
8.6g
/
Saturated Fat
1.8g
/
Cholesterol
125.8mg
/
Sodium
695.4mg
/
Carbohydrate
2.8g
/
Dietary Fiber
0.2g
/
Total Sugars
2.1g
/
Protein
39.6g

AUTHOR:

Joanne Gallagher

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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Yogurt Marinated Chicken with Herby Sumac Salad

admin — Sat, 23 May 2026 19:30:54 +0000

This yogurt marinated chicken is where three of my favorite cuisines collide — Middle Eastern yogurt-marinated meat, Mediterranean fresh herb salad, and a touch of Asian-inspired curry spice that ties it all together into one very happy plate.

At A Glance

Ready In: 50 minutes + 30 minutes marinating time (or overnight)
Serves: 6
Diet: High-Protein, Gluten-Free (with rice or potatoes as a side), Nut-Free
Nutrition Highlights: High in lean protein from chicken breast, fiber from chickpeas and fresh vegetables, and healthy fats from olive oil
Main Ingredients: Chicken breast, Greek yogurt, curry powder, garlic, cherry tomatoes, cucumbers, sumac, fresh herbs
Flavor Profile: Creamy, gently spiced, tangy, and fresh with a herby, citrusy finish
Meal-Prep Friendly: Store chicken, salad (undressed), and sauce separately in the fridge for up to 3 days. Don’t dress the salad until serving.
Best Served With: Instant couscous, steamed rice, or roasted potatoes

I’ve always been a little obsessed with the way yogurt is used in Middle Eastern cooking — not just as a condiment, but as a marinade that genuinely transforms the meat. It tenderizes, it flavors, and when you grill chicken that’s been sitting in it, you get this gorgeous, slightly charred crust with the juiciest interior.

This grilled chicken recipe is my riff on that tradition, with Greek yogurt, a touch of mild curry powder (hello, Asian fusion detour), and lots of garlic. The curry powder is a deliberate twist — it adds warmth without heat and a subtle golden hue to the finished chicken that I absolutely love. Then there’s the sumac salad: juicy cherry tomatoes, crisp Lebanese cucumbers, red onion, and a generous handful of fresh mint and cilantro (coriander), all dressed in a lime, red wine vinegar, and sumac dressing that is genuinely addictive.

It’s the kind of weeknight meal I make when I want to feel like I’ve traveled somewhere wonderful without leaving the kitchen. The best part? You can have the chicken marinating in yogurt overnight, prep the salad in advance, and have dinner on the table in under 20 minutes of active cooking.

You might also like these recipes: coconut yogurt chicken, chicken shawarma baked rice, Mediterranean pasta salad, healthy chicken bites (baked or air fried), Persian salad with pomegranate, or Mediterranean couscous salad.

What You’ll Need

Here is what you’ll need for this Greek yogurt marinated chicken recipe. Find the full measurements in the recipe card below.

For the chicken:

Chicken breasts — I use about 2 lbs / 900 grams, around 3 breasts with tenderloins on. Slicing them through the thickness before grilling means everything cooks evenly. You could also use chicken thighs for extra juiciness.
Salt — just a light seasoning on the meat itself before marinating.

For the yogurt marinade:

Low-fat Greek yogurt — the backbone of the marinade. It tenderizes the chicken thanks to its acidity and clings to every piece, keeping things juicy on the grill. Full-fat works too, and will be slightly richer.
Mild curry powder — this is where the Asian fusion sneaks in. It adds warmth, colour, and a subtle earthiness without any heat. I use mild, but if you like a little kick, go medium.
Garlic — grated or minced. Don’t skip it. It mellows into the yogurt beautifully.
Salt and pepper — to season the marinade through.

For the sumac salad:

Cherry tomatoes — halved. Sweet and juicy, they basically become part of the dressing once everything sits together.
Lebanese cucumbers — thinner skin, fewer seeds, and they stay crisp. English cucumber works too.
Red onion — sliced thin. Mixing it through the dressing first takes the sharp edge off while keeping the flavor.
Fresh mint and cilantro (coriander leaves) — the herbs are non-negotiable here. They’re what make the salad feel genuinely fresh and Middle Eastern.
Sumac — the star spice of the salad. It’s tangy, slightly citrusy, and a little earthy. If you can’t find it, a little extra lime juice is a reasonable sub, but do try to track it down.
Sugar — just a small amount to balance the vinegar and lime.
Olive oil, red wine vinegar, and lime juice — the dressing trio. Together they’re bright, slightly tart, and really good poured over grilled chicken.

For the couscous side:

Instant couscous — cooks in minutes. Season it well.
Chickpeas — adds fiber, protein, and a little heartiness. Canned is perfectly fine.

How To Make Yogurt Marinated Chicken with Herby Sumac Salad

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this dish.

Prep and slice the chicken. Cut the tenderloins off each breast, then slice each breast horizontally through the thickest part so you have two pieces of similar thickness. Place on a board and season lightly with salt and pepper.
Make the marinade. In a large bowl, stir together the Greek yogurt, curry powder, minced garlic, and salt. Scoop half into a separate bowl — this becomes your serving sauce later.
Marinate the chicken. Add all the chicken pieces to the remaining yogurt mixture and toss to coat well. Cover and refrigerate for at least 30 minutes, or overnight if you’re getting ahead.

Make the sumac salad dressing. In a bowl, whisk together the olive oil, lime juice, red wine vinegar, sumac, sugar, and salt. Add the sliced red onion and toss first — this softens the sharpness. Then layer the cucumbers, tomatoes, mint, and cilantro on top. Don’t stir until just before serving.
Prep your sides. Cook the couscous and warm the chickpeas. These can both be reheated easily.

Grill the chicken. Take the chicken out of the fridge and let it come to room temperature. Preheat your grill or BBQ to high. Cook for 10 minutes per side on a BBQ, or 6–7 minutes per side on a stovetop grill pan, until the internal temperature reaches 75°C / 165°F. The smaller, thinner pieces will cook faster — keep an eye on them and pull them off the heat a little earlier. Rest for a couple of minutes before slicing.
Assemble and serve. Smear a couple of tablespoons of yogurt sauce on each plate, top with couscous, sliced chicken, and a generous scoop of salad. Drizzle the salad juices over everything — they are genuinely the best part.

Watch The Video

Recipe Tips

Marinating time matters. 30 minutes is fine, but overnight marinating gives you noticeably juicier, more flavorful chicken. Great for prepping ahead.
Check the temp on the thicker pieces. The smaller tenderloin pieces will cook faster than the larger breast halves. I use a meat thermometer on the thicker pieces and pull the smaller ones off a minute or two earlier.
Don’t skip resting the chicken. Even a couple of minutes of resting before slicing makes a real difference to juiciness.
Hold off on dressing the salad. Toss the salad together just before serving so the herbs stay bright and the cucumbers stay crisp. The onion can sit in the dressing for a bit — it actually benefits from it.
Swap the side freely. Couscous is my go-to here, but this is equally good with steamed rice or crispy roasted potatoes. To keep the whole meal gluten-free, go with rice or potatoes instead of couscous.
Storage. Store the grilled chicken, yogurt sauce, and undressed salad separately in airtight containers in the fridge for up to 3 days. Reheat the chicken gently in a pan or microwave. Dress the salad fresh each time.
Make it your own. Try this with bone-in chicken pieces for a slower cook, or use it as a marinade for lamb chops — it works beautifully with both.

Serving Suggestions

This is a complete meal on its own — especially if you’re generous with the couscous and chickpeas. The way I love to serve it for a dinner party or a relaxed weekend dinner is family-style: a big platter of sliced grilled chicken, a bowl of couscous, the salad, and the yogurt sauce set out in the middle of the table for everyone to help themselves. The salad juices pooling at the bottom of the bowl are liquid gold — spoon them over the top of everything before digging in. If you’re keeping things lighter, skip the couscous and serve with just the salad and sauce. Leftovers make an excellent next-day lunch bowl or wrap filling.

You can also serve this dish with my Persian salad, my cucumber tomato feta salad, this Mediterranean-style green bean and potato salad, or roasted cauliflower with lemon tahini sauce.

If you’ve tried this yogurt marinated chicken with herby sumac salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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Juicy grilled chicken marinated in Greek yogurt and curry, served with a bright and herby sumac salad — a high-protein, Middle Eastern and Mediterranean-inspired meal that’s made for sharing. Find step-by-step photos and more recipe tips above.

Prep the chicken. Cut the tenderloins off the chicken breasts. Slice each breast in half horizontally through the thickest part — you’ll end up with two pieces of similar thickness (one longer, one shorter). Place all pieces on a board or plate and season lightly with salt and pepper.
Make the marinade and sauce. In a large bowl, combine the Greek yogurt, curry powder, grated garlic, salt, and pepper. Stir well. Scoop half of the yogurt mixture into a separate bowl and set aside — this is your serving sauce.
Marinate the chicken. Add all the chicken pieces to the yogurt in the large bowl and mix through until every piece is well coated. Cover and refrigerate for at least 30 minutes, or overnight for best results.
Make the sumac salad. In a large salad bowl, whisk together the olive oil, lime juice, red wine vinegar, sumac, sugar, and salt. Add the sliced red onion and stir through the dressing. Layer the cucumbers, tomatoes, mint, and cilantro on top. Set aside and don’t stir until just before serving.
Prep the sides. Cook the couscous according to the packet instructions. Season with salt and pepper, add a little olive oil and lemon juice (about 2 tsp each) and any spices you like (paprika, cumin, garlic powder). Warm the chickpeas and stir through. Set aside — both can be reheated easily. Some instant couscous packets come pre-flavored so you won’t need to add much to it.
Cook the chicken. Remove the marinated chicken from the fridge and allow it to come to room temperature for 10–15 minutes. Preheat your grill or BBQ to high heat. Cook the chicken for about 10 minutes per side on an outdoor BBQ, or 6–7 minutes per side on a stovetop grill pan, until the internal temperature of the thicker pieces reaches 75°C / 165°F. The smaller tenderloin pieces will cook faster — remove them from the heat a minute or two earlier. Rest the chicken on a board for 2–3 minutes before slicing.
Assemble and serve. To serve family-style, place the couscous, sliced chicken, and yogurt sauce in separate bowls on the table and let everyone plate themselves. To plate individually: smear 2 tablespoons of yogurt sauce on the plate, top with couscous, then sliced chicken, then a generous scoop of salad. Drizzle the salad juices over everything right before serving.

Important Ingredient Tips: Sumac is a tangy, slightly citrusy Middle Eastern spice available in most supermarkets and specialty stores. If you can’t find it, a little extra lime juice and a pinch of dried thyme will approximate the flavor. For a gluten-free meal, substitute the couscous with steamed rice or roasted potatoes.
Key Recipe Tips: Marinate chicken overnight for the juiciest result. Check the internal temperature of the thicker pieces with a meat thermometer — the smaller tenderloin pieces will cook faster and should be removed from the heat first. Rest the chicken before slicing. Don’t dress the salad until just before serving.
Storage Tips: Store the grilled chicken, yogurt sauce, and undressed salad separately in airtight containers in the fridge for up to 3 days. Dress the salad fresh each time you serve. Reheat the chicken gently in a pan with a splash of water, or in the microwave.
Make-Ahead Tips: Marinate the chicken the night before. Make the salad dressing and prep all the vegetables ahead — just keep the herbs and dressing separate until serving. Cook the couscous ahead and reheat before serving.
FAQs:
Can I use chicken thighs instead of breasts? Yes! Boneless, skinless thighs work beautifully with this marinade and tend to be even juicier. They’ll take a similar amount of time on the grill.
Can I bake the chicken instead of grilling? Absolutely. Bake at 200°C / 400°F (180°C fan) for 20–25 minutes, or until the internal temperature reaches 75°C / 165°F. You won’t get the char marks, but it’ll still be delicious.
How long should I marinate the chicken? A minimum of 30 minutes works, but overnight is ideal. The yogurt tenderizes the meat beautifully over time.
Can I use regular yogurt instead of Greek yogurt? Greek yogurt is thicker and clings to the chicken better, which gives a better coating and char. If using regular yogurt, drain it through a fine sieve first to thicken it a little.
Is this meal gluten-free? The chicken and salad are gluten-free. To make the full meal gluten-free, swap the couscous for rice or potatoes.

Keywords: chicken marinade with Greek yogurt, yogurt chicken marinade, Greek yogurt chicken, sumac salad, grilled chicken, yogurt marinated chicken

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Turkish Baked Meatballs & Potatoes With Garlic Yogurt

admin — Sat, 14 Feb 2026 22:30:26 +0000

Spiced baked meatballs with potatoes, finished with garlic yogurt and paprika butter sauce. This one-pan meal is inspired by a viral Turkish pasta recipe, and is hearty, high in protein, and packed with flavor.

You might be familiar with Turkish köfte (meatballs) AND you might have seen a viral Turkish pasta with garlic yogurt sauce and paprika chili oil, and if you like the sound of either of those, you will love this dinner meal.

I wanted to create something more protein-rich and veggie-forward, so I swapped the pasta for crispy potatoes, sweet red peppers, and tender green beans, all baked together with seasoned beef meatballs.

The whole tray soaks up the savory goodness as it bakes. But the real magic is in the toppings — a creamy, garlicky yogurt sauce and that golden, earthy, slightly sweet paprika butter drizzle. Both are non-negotiable, trust me.

It’s easy enough for a weeknight dinner and impressive enough to serve guests. It’s not spicy, but the flavors are complex, which some kids might not be used to, in which case you serve the meatballs and potatoes without the sauces.

Nutrition per serving: 550 calories, 40 grams protein, 8 grams fiber.

This meatballs and potatoes recipe is part of my high-protein and fiber meals series, try some of the dishes: smashed chicken tacos, steak and potatoes with chimichurri salsa, chicken shawarma with baked rice, grilled salmon salad with kale, corn & Parmesan, or honey soy chicken & rice bowls.

What You’ll Need

Here is what you’ll need for this Turkish meatballs and potato bake. Find the full measurements in the recipe card below.

For the meatballs:

Lean ground beef – the main protein star, rich and juicy. You can swap for lamb or chicken if needed. I used 5% fat ground beef mince.
Breadcrumbs – use GF breadcrumbs to keep it gluten-free.
Spices – paprika (both sweet and smoked), cumin, cinnamon, coriander seed, and onion powder. These give it that unmistakable Turkish-inspired depth. If you happen to have some pul biber or Aleppo pepper (Turkish chili), add a bit of that as well.
Olive oil & water – for moisture and binding without eggs.

For the veggies:

Potatoes – classic, comforting, and fiber-rich. Use sweet potatoes for extra nutrients or swap for cauliflower if low-carb.
Red bell pepper & green beans – for color, texture, and crunch (and fiber). Zucchini or carrots also work.
Dried thyme & olive oil – herby and fragrant, bringing it all together.

Garlic yogurt sauce:

Greek yogurt – low-fat, high-protein yogurt is best.
Garlic, lemon juice, salt, water – tangy and punchy, this sauce ties everything together. Coconut yogurt can be used for dairy-free.

Paprika butter sauce:

Salted butter – rich and golden. You can use olive oil for a dairy-free version.
Paprika (sweet + smoked), chili, honey, lemon juice – buttery, smoky, and slightly tangy-sweet.

How To Make Turkish Baked Meatballs & Potatoes With Garlic Yogurt

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for Turkish baked meatballs & potatoes with garlic yogurt.

Mix all meatball ingredients and roll into 1 oz (30 grams) balls. Set aside.
Bake diced potatoes first with thyme and salt for 15 minutes at 200°C (400°F).
Add peppers and green beans, toss with oil and salt.
Nestle meatballs on top and bake for another 20 minutes.

Meanwhile, mix garlic yogurt sauce.
Melt butter and spices for paprika sauce; finish with lemon juice and honey.

Once everything is cooked, serve with dollops of garlic yogurt and drizzle with paprika butter sauce.

Watch The Video

Recipe Tips

Don’t skip the sauces! Seriously. The yogurt and paprika butter are what make this whole thing sing.
Batch it – Make double the meatballs and freeze half for later.
Low-carb? Use cauliflower or rutabaga instead of potatoes.
Meal prep friendly – Store in airtight containers for up to 3 days (keep sauces separately, or I would even make the paprika butter fresh). Reheat gently to keep meatballs juicy.
Make-ahead tip – Prep meatballs and chop veggies the night before.

Serving Suggestions

Serve this cozy tray bake straight from the oven with a side of fresh greens or a simple cucumber-tomato salad. I also love a bit of crusty bread to scoop up that garlic yogurt + paprika oil situation (but hey, that’s optional if you’re keeping it gluten-free). A glass of chilled ayran or sparkling water with lemon? Chef-style finish.

If you’ve tried these Turkish baked meatballs & potatoes with garlic yogurt or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

Want to Save This Recipe?

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Viral Turkish pasta inspired meal of spiced baked meatballs with potatoes, finished with garlic yogurt and paprika butter sauce. This one-pan wonder is hearty, high in protein, and packed with flavor. Find step-by-step photos and more recipe tips above.

Preheat the oven to 200°C / 400°F.
Make the meatballs: Mix all ingredients in a bowl until just combined. Roll into 1 oz (25–30 grams) balls. You should get about 20.
Roast the potatoes: Add diced potatoes to a large baking tray. Toss with ½ tablepsoon olive oil, thyme, and ½ teaspoon salt. Bake for 15 minutes.
Add veggies: Toss in bell peppers and green beans with the remaining oil and ¼ teaspoon salt. Nestle the meatballs on top.
Bake for another 20 minutes, until meatballs are golden and potatoes tender.
Garlic yogurt: Mix yogurt, garlic, lemon juice, salt, and water. Set aside.
Paprika butter: Melt butter with paprika, chili, and salt. Let bubble briefly, then add lemon juice and honey. Stir and remove from heat.
Serve: Drizzle yogurt sauce and paprika butter over the meatballs and veggies. Enjoy!

Can I use a different protein? Yes! Ground chicken, pork (or mix of pork and beef) or lamb would both work beautifully here. Just adjust cooking time slightly if using leaner meat.
What if I don’t like yogurt? Try labneh or a dairy-free yogurt. Hummus might work, too, for a totally different spin.
Is it spicy? Not really! The paprika butter sauce has flavor but very mild heat — still very family-friendly.
Can I make it vegetarian? You could swap in plant-based meatballs or falafel, but you’ll lose the richness from the beef. Still tasty though!
Don’t skip the sauces! Seriously. The yogurt and paprika butter are what make this whole thing sing.
Batch it – Make double the meatballs and freeze half for later.
Low-carb? Use cauliflower or rutabaga instead of potatoes.
Meal prep friendly – Store in airtight containers for up to 3 days (keep sauces separately, or I would even make the paprika butter fresh). Reheat gently to keep meatballs juicy.
Make-ahead tip – Prep meatballs and chop veggies the night before.

Keywords: Dinner Recipes, One-Pan recipes, Meatballs, Homemade Meatballs, meatballs and potatoes, Turkish meatballs, garlic yogurt sauce

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