# The Ingredients You'll Need:
→ Chicken & Marinade
01 - 8 bone-in, skinless chicken thighs
02 - 1 cup plain Greek yogurt
03 - 2 tablespoons lemon juice
04 - 1 tablespoon grated fresh ginger
05 - 1 tablespoon grated fresh garlic
06 - 1 teaspoon ground turmeric
07 - 1½ teaspoons kosher salt
08 - 1 teaspoon ground black pepper
09 - 1½ teaspoons chili powder
→ Curry Sauce
10 - 2 tablespoons vegetable oil
11 - 1 large onion, finely chopped
12 - 1 tablespoon grated fresh ginger
13 - 1 tablespoon grated fresh garlic
14 - 2 teaspoons ground cumin
15 - 2 teaspoons ground coriander
16 - 1 teaspoon garam masala
17 - ½ teaspoon cayenne pepper
18 - 1 can (14 ounces) coconut milk
19 - 1 can (14 ounces) diced tomatoes
20 - 1 tablespoon honey or sugar
21 - 1½ teaspoons salt
22 - 2 tablespoons fresh lime juice
→ To Garnish
23 - ¼ cup fresh cilantro, chopped
24 - Lime wedges
# Step-by-Step Instructions:
01 - In a large bowl, combine yogurt, lemon juice, ginger, garlic, turmeric, salt, pepper, and chili powder. Add chicken thighs and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, up to overnight for best results.
02 - Preheat your oven to 400°F.
03 - Heat vegetable oil in a large oven-safe skillet over medium heat. Add chopped onions and cook until soft and golden, approximately 5–7 minutes. Stir in fresh ginger and garlic; cook for 1 minute until fragrant.
04 - Add cumin, coriander, garam masala, and cayenne pepper to the skillet. Cook for 30 seconds, stirring constantly, until spices become fragrant.
05 - Pour in coconut milk, diced tomatoes, honey, and salt. Stir well to combine and bring the mixture to a gentle simmer.
06 - Remove marinated chicken from the refrigerator. Nestle thighs into the sauce, spooning some sauce over each piece to ensure even coating.
07 - Transfer the skillet to the preheated oven. Bake uncovered for 35–40 minutes until chicken reaches an internal temperature of 165°F and sauce is bubbling around the edges.
08 - Remove from oven and stir in fresh lime juice. Allow the dish to rest for 5 minutes before serving to let flavors meld.
09 - Garnish generously with chopped fresh cilantro. Serve hot with steamed basmati rice, naan bread, or cauliflower rice. Accompany with lime wedges for additional brightness.
