Curried chicken thighs are a tasty way to spice up dinner on a busy weekday or lazy weekend. Made with yogurt and a few staple Indian spices, these thighs are baked in the oven in under 40 minutes.
Table of Content
Why make these chicken thighs
- I call this my lazy curry because I add everything to a baking dish and let the oven do the cooking for me. No need to stand and stir.
- And if you cook Indian food, then you probably already have all the ingredients necessary to make this curried chicken.
- Also, I am using a yogurt-based sauce, but you can also use thick coconut cream instead.
- It takes just 10 minutes to combine the marinade. And you can marinate it for up to 12 hours in the fridge or bake it right away.
- In addition, this dish has some lovely pan juices which are perfect over steamed rice, chapati, or naan.
- And leftovers will keep in an airtight container in the fridge for 4 to 5 days. You can even freeze them in freezer-safe bags for up to a month.
- Also, cold leftover chicken makes a great addition to sandwiches and wraps.
Ingredients and substitutes
- Chicken - I always use boneless thighs but chicken legs work just as well. And, you can also use bone-in chicken thighs or legs.
- Greek yogurt - I like yogurt in this, but if you prefer you can use ½ cup coconut cream instead.
- Ginger and garlic - When it comes to Indian food, fresh ginger and garlic are the way to go. Dry ginger or garlic powder does not taste the same.
- Spices - I'm using a combination of cayenne pepper, coriander, cumin, paprika, and turmeric. Cayenne is spicy but if you don't want to make it spicy substitute cayenne with paprika instead. Curry powder and garam masala are readily available in most supermarkets these days. And if you don't have individual spices, 2 tablespoon of curry powder and ½ teaspoon of garam masala will also do the trick.
- Acid - I am using lemon juice but lime juice or vinegar works just as well.
- Optional ingredients
- Onions - Most curries are made with onions. But today, we do not use any onions because it also adds more moisture. And yet, you can add 2 tablespoon of onion flakes for flavor.
Baked curried chicken thighs
- Oven - Preheat the oven to 400°F/200°C / Gas Mark 6
- Thaw the chicken for an hour on the counter. Pat dry the chicken thighs to remove excess moisture.
Pro tip - A wet chicken means the marinade won't stick plus it makes too much gravy during baking.
- Marinade - In the 13 x 9 baking dish, preferably ceramic, add all the marinade ingredients. Combine well to ensure there are no lumps.
Pro tip - Make sure the Greek yogurt is well mixed. Otherwise, it can curdle during baking. - Marinate - Add the chicken pieces, one at a time, coating each one properly with the marinade.
Pro tip - The chicken can be marinated for an hour on the counter or for up to 12 hours (overnight) in the fridge.
- Bake - Transfer the baking dish to the oven on the middle rack and cook for 30 to 35 minutes basting once in between with the pan juices.
Pro tip - Depending on the size boneless chicken thighs, it will take about 30 to 40 minutes to bake. Bone-in thighs and legs will take about 40 to 45 mins. - Garnish - Remove from the oven and baste with pan juices. Garnish with freshly chopped cilantro.
Tips for success
- Thaw the chicken before cooking. Otherwise, the chicken will cook unevenly making it tough.
- You can marinate the chicken in advance and leave it in the fridge for a few hours. It really makes a difference in flavor.
- And the pan juices are delicious on their own, but can also be thickened into a gravy with some more stock and flour.
- The color of the curried chicken depends on the color of the spices used. For example, I've used more paprika so the color is a deeper red, but if you use more turmeric the color will be more orange rather than red.
- Also, this is a great recipe to feed a crowd or save in the fridge for later so double up. You can even freeze it for up to a month.
Variations
- Stovetop curried chicken thighs - If you don't want to bake this in the oven you can use a skillet on the stovetop.
- Saute the ginger, garlic, and spices in oil for a minute.
- Then, add the chicken pieces and saute until no longer pink.
- Next, add the yogurt (or coconut milk) and season with salt and pepper.
- And to prevent it from burning, add one cup of chicken broth.
- Then, cover with a lid and simmer for 15 to 20 minutes on medium heat or until the chicken is tender.
- Add the lemon juice and garnish with freshly chopped cilantro.
- Slow cooker curried chicken thighs - Makes a tender chicken with gravy that's delicious over steamed basmati rice.
- Make the marinade in the bowl of a slow cooker. Add the chicken pieces and one cup of chicken broth.
- Set the crockpot to cook - Cook on low for 4 hours or high for 3 hours.
- Instant pot curried chicken thighs - Made similar to the stovetop version, but using the electric pressure cooker such as Instant pot.
- Saute the ginger, garlic, and spices in oil for a minute.
- Then, add the chicken pieces and saute until no longer pink.
- Next, add the yogurt (or coconut milk) and season with salt and pepper.
- And to prevent it from burning, add one cup of chicken broth.
- Turn the saute off. Close and lock the instant pot lid. Close the seal and set the instant pot on high for 10 minutes.
More curry recipes
- How to make Chicken Curry, Butter Chicken
- Indian Lamb Curry
- Slow Cooker Indian Chicken Curry or Slow Cooker Lamb Curry
- Quick Chicken Curry - just 6 ingredients
- Lentil Chicken Curry
- Easy Prawn Curry or Easiest Fish Curry
- Meatball Kofta Curry
- Instant Pot Lamb Curry or Instant Pot Chicken Curry
- See all Indian recipes
Frequently asked questions
How long will this curried chicken keep?
Leftovers will keep in an airtight container in the fridge for 4 to 5 days. You can even freeze them in freezer-safe bags for up to a month.
What do you serve these chicken thighs with?
Today, I am serving this chicken with basmati rice, chapati, and aloo gobi. But, you can also serve it with naan or garlic naan. Alternatively, you can also serve it with cauliflower rice or try turmeric cauliflower rice or mustard dill cauliflower rice.
Can I use other meat instead of chicken?
Absolutely! This recipe will also work with 900 grams (approx 2 lbs) of beef, lamb, turkey, or pork. Make sure to adjust the cooking time according to the meat you use.
Can I add veggies to the baking dish?
Yes, you can add a few potatoes to the baking dish. They will soak up all the pan juices. However, veggies, like carrots, broccoli, spinach, or peas will add more moisture to the dish as well as absorb some of the flavors from the marinades, so make sure to increase the marinade spices.
Printable Recipe
Baked Curried Chicken Thighs
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 400°F/200°C / Gas Mark 6
Difficulty: Easy
Calories: 347kcal
Adjust Servings Here: 6 servings
Description
Curried chicken thighs are a tasty way to spice up dinner on a busy weekday or lazy weekend. Made with yogurt and a few staple Indian spices, these thighs are baked in the oven in under 40 minutes.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
For the Chicken
- 2 lbs (904 g) 8 chicken thighs, boneless or bone-in. (or 10 chicken legs )
Yogurt marinade
- ½ cup (240 ml) Greek yogurt
- 2 tablespoon Lemon juice
- 1 teaspoon Cayenne pepper (or (smoked sweet paprika) )
- 1 tablespoon Coriander powder
- 1 tsp Cumin powder
- ½ teaspoon Turmeric powder
- ½ teaspoon Garam masala
- 4 Garlic cloves (grated)
- 3 inch Ginger (freshly grated)
- 2 tablespoon Canola oil
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 2 tablespoon Cilantro (freshly chopped )
Instructions
- Oven - Preheat the oven to 400°F/200°C / Gas Mark 6
- Thaw the chicken for an hour on the counter. Pat dry the chicken thighs to remove excess moisture.Pro tip - A wet chicken means the marinade won't stick plus makes too much gravy during baking.2 lbs 8 chicken thighs, boneless or bone-in.
- Marinade - In the 13 x 9 baking dish preferably ceramic add all the marinade ingredients. Combine well to ensure there are no lumps. Pro tip - Make sure the Greek yogurt is well mixed. Otherwise, it can curdle during baking.½ cup Greek yogurt, 2 tablespoon Lemon juice, 1 teaspoon Cayenne pepper, 1 tablespoon Coriander powder, 1 teaspoon Cumin powder, ½ teaspoon Turmeric powder, ½ teaspoon Garam masala, 4 Garlic cloves, 3 inch Ginger, 2 tablespoon Canola oil, 1 teaspoon Kosher salt, ½ teaspoon Black pepper
- Marinate - Add the chicken pieces, one at a time, coating each one properly with the marinade. Pro tip - The chicken can be marinated for an hour on the counter or for up to 12 hours (overnight) in the fridge.
- Bake - Transfer the baking dish to the oven on the middle rack and cook for 30 to 35 minutes basting once in between with the pan juices. Pro tip - Depending on the size boneless chicken thighs, it will take about 30 to 40 minutes to bake. Bone-in thighs and legs will take about 40 to 45 mins.
- Garnish - Remove from the oven and baste with pan juices. Garnish with freshly chopped cilantro.2 tablespoon Cilantro
Recipe Notes & Tips
- Thaw the chicken before cooking otherwise the chicken will cook unevenly making it touch.
- You can marinate the chicken in advance and leave it in the fridge for a few hours. It really makes a difference in flavor.
- The pan juices are delicious on their own but can also be thickened into a gravy with some more stock and flour.
- The color of the curried chicken depends on the color of the spices used. For example, I've used more paprika so the color is a deeper red but if you use more turmeric the color will be more orange rather than red.
- This is a great recipe to feed a crowd or save in the fridge for later so double up. You can even freeze it for up to a month.
Variations
- Stovetop curried chicken thighs - if you don't want to bake this in the oven you can use a skillet on the stovetop.
- Saute the ginger, garlic, and spices in oil for a minute.
- Then add the chicken pieces and saute until no longer pink
- Next, add the yogurt (or coconut milk) and season with salt and pepper.
- To prevent it from burning add one cup of chicken broth.
- Cover with a lid and simmer for 15 to 20 minutes on medium heat or until the chicken is tender.
- Add the lemon juice and garnish with freshly chopped cilantro.
- Slove cooker curried chicken thighs - makes a tender chicken with gravy that's delicious over steamed basmati rice
- Make the marinade in the bowl of a slow cooker. Add the chicken pieces and one cup of chicken broth.
- Set the crockpot to cook - Cook on low for 4 hours or high for 3 hours.
- Instant pot curried chicken thighs - Made similar to the stovetop version but using the pressure cooker or instant pot.
- Saute the ginger, garlic, and spices in oil for a minute.
- Then add the chicken pieces and saute until no longer pink
- Next, add the yogurt (or coconut milk) and season with salt and pepper.
- To prevent it from burning add one cup of chicken broth
- Turn the saute off. Close and lock the instant pot lid. Close the seal and set the instant pot on high for 10 minutes.
Nutrition Information
Serving: 238- gCalories: 347- kcalCarbohydrates: 4- gProtein: 23- gFat: 26- gSaturated Fat: 6- gPolyunsaturated Fat: 6- gMonounsaturated Fat: 12- gTrans Fat: 1- gCholesterol: 127- mgSodium: 495- mgPotassium: 359- mgFiber: 1- gSugar: 1- gVitamin A: 482- IUVitamin C: 5- mgCalcium: 43- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Amy
Hi, I would like to make this for someone who has a dairy allergy. I noticed you said we could replace the Greek yoghurt in the marinade with coconut milk. Would that be 1/2 cup aswell?
Veena Azmanov
Yes, Amy, you can use the same amount of coconut milk. Thanks