Save It The winter my heating broke down, I discovered that oven-cooked curry warms you from the inside out. Something about how the yogurt marinade caramelizes in that high heat creates these incredible sticky edges on the chicken that you just cannot get on the stovetop. My roommate and I ate this in our coats that first night and somehow it became the most comforting meal of the year.
Last Diwali, I made this for friends who swore they hated curry. By the end of the night, they were asking if I could teach them how to make it. Something about that balance of tangy yogurt, warm spices, and creamy coconut milk wins people over before they even realize what is happening.
Ingredients
- 8 bone-in chicken thighs: Bone-in keeps the meat juicy during baking and adds so much flavor to the sauce
- 1 cup plain Greek yogurt: The acidity tenderizes while the thickness creates the best coating
- 2 tbsp lemon juice: This bright tang cuts through the rich coconut milk
- 1 tbsp grated fresh ginger and garlic: Fresh aromatics make all the difference here
- 1 tsp ground turmeric: For that beautiful golden color and earthy base note
- 1½ tsp chili powder: Adjust this based on your heat tolerance
- 2 tbsp vegetable oil: Neutral oil lets the spices shine
- 1 large onion: Finely chopped so it melts into the sauce
- 2 tsp ground cumin and coriander: These warm spices build the classic curry foundation
- 1 tsp garam masala: Adds that complex aromatic finish
- 14 oz coconut milk: Full fat gives the sauce that luscious restaurant quality
- 14 oz diced tomatoes: Canned work perfectly and add acidity
- 1 tbsp honey: Just enough to balance all that tang and heat
- 2 tbsp fresh lime juice: Stirred in at the end for brightness
- Fresh cilantro and lime wedges: The finishing touches that make it pop
Instructions
- Marinate the chicken:
- Mix yogurt, lemon juice, ginger, garlic, turmeric, salt, pepper, and chili powder in a large bowl. Coat chicken thoroughly and refrigerate at least 1 hour. Do not skip this step because the yogurt works magic on the meat texture.
- Preheat and prep:
- Set your oven to 400°F and pull out your largest oven safe skillet or Dutch oven. Get everything measured and ready because once you start cooking, things move fast.
- Build the base:
- Heat oil over medium heat and cook onions until golden and soft, about 7 minutes. You want them to start caramelizing because that sweetness becomes crucial later. Stir in fresh ginger and garlic for 1 minute until fragrant.
- Bloom the spices:
- Add cumin, coriander, garam masala, and cayenne to the hot pan. Cook just 30 seconds until you can smell them toasting. This wakes up all those essential oils.
- Create the sauce:
- Pour in coconut milk, diced tomatoes, honey, and salt. Bring everything to a gentle simmer while stirring. Let it cook 2 minutes so the flavors start mingling.
- Nestle in the chicken:
- Arrange marinated thighs into the sauce, skin side up. Spoon some sauce over the top of each piece. The chicken should be partially submerged but not completely covered.
- Bake to perfection:
- Transfer the skillet to the oven and bake uncovered for 35 to 40 minutes. You want the chicken cooked through and the sauce bubbling with those darker spots of caramelization on top.
- Finish with brightness:
- Remove from the oven and stir in fresh lime juice. Let it rest 5 minutes so the sauce thickens slightly. Top with cilantro and serve with lime wedges on the side.
Save It My sister calls this her therapy dinner. There is something about the whole house smelling like warm spices and coconut that makes everything feel right with the world.
Getting That Perfect Marination
I have learned that marinating overnight creates the deepest flavor penetration but even one hour makes a noticeable difference. The enzymes in the yogurt break down proteins just enough to make the texture silkier without turning the meat mushy.
Rice That Worthy of This Curry
Basmati rice cooked with a cinnamon stick and a few cardamom pods creates the most fragrant backdrop for all these bold flavors. Rinse the rice until the water runs clear before cooking for fluffy separate grains that do not clump.
Make It Your Own
Once you have made this a few times, start playing with the spice ratios to match your taste. Some nights I go heavier on the ginger when I want that extra zing.
- Add a handful of spinach during the last 5 minutes of baking for greens
- Swap honey for brown sugar if you want deeper caramel notes
- Stir in a spoonful of butter right before serving for extra richness
Save It This recipe has saved more weeknight dinners than I can count. Hope it finds a regular spot in your kitchen too.
Common Questions About Recipes
- → How long should I marinate the chicken?
Marinate the chicken for at least 1 hour, but overnight in the refrigerator yields the most tender and flavorful results. The yogurt tenderizes the meat while the spices penetrate deeply.
- → Can I make this curry less spicy?
Reduce the chili powder to ½ teaspoon and omit the cayenne pepper. The curry will still have wonderful flavor from the ginger, garlic, and aromatic spices without excessive heat.
- → What can I serve with this baked curry?
Fluffy basmati rice, warm naan bread, or cauliflower rice for a lighter option. The sauce is perfect for soaking up with bread or spooning over grains.
- → Can I use chicken breasts instead of thighs?
Yes, boneless chicken breasts work well but will cook faster. Bake for 20-25 minutes until the internal temperature reaches 165°F to prevent drying out.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The flavors actually develop further overnight. Reheat gently on the stovetop with a splash of water or coconut milk.
- → Can I freeze this curry?
Yes, freeze for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating. The sauce may separate slightly but will come together when reheated.