Indian Baked Chicken Curry

This baked chicken curry is a simple, easy, and delicious recipe with tender chicken in a creamy yogurt-based sauce. The prep time is just ten minutes and the oven does the rest of the work for you.

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.

When I took cake order baking was one of my favorite ways to cook meals because it gave me ample free time in between cooking which always worked great with my cake decorating projects.

Table of Content

• About this curry
• Ingredients and substitutes
• Step by step instructions (pin)
• Frequently asked questions
• What do you serve this curry with?
• You may also like
• Printable Recipe

About this curry

This recipe is the simplest curry you will make. If you make Indian food often then you probably already have all the ingredients necessary to make this curry.

I am using a yogurt-based sauce but if you don't want to use yogurt you can use thick coconut cream instead. If you use coconut I suggest you use only ⅓ cup instead of 1 cup.

It takes just 10 minutes to prep the chicken and make the marinade. If possible let the chicken marinate for as long as you can so it absorbs those flavors. The yogurt will also make the chicken tender for cooking.

Ingredients and substitutes

• Chicken - I always use thighs and legs. Because I think it's more juicy and tender than breast meat. And yet, you can also use chicken breast of course. Just make sure to reduce cooking time by at least 15 minutes.
• Tomato paste - I like using a little bit of tomato paste for the color and thickness it adds. But, you can also omit it.
• 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 is the way to go. Dry ginger or garlic powder does not taste the same.
• Spices - Curry powder is readily available in most supermarkets these days. I make my own so you can find my homemade curry powder as well as garam masala. So, if you like making your spice mixes, you will love to try these. 

Step by step instructions (pin)

• Wash, drain and pat dry the chicken. Season with salt and pepper. Let rest for 15 minutes if possible.
  Tip- never cook the chicken when cold or frozen as it will cook unevenly. And, a wet chicken means too much gravy, so wipe dry.
• Use a 13 x 9 baking dish or similar. You want the chicken is in a single layer in the pan.
  Tip - A small dish will result in too much gravy and a dish too large will dry out the gravy.
• In the baking dish add all the marinade ingredients. Combine well with a whisk.
  Tip- a whisk will ensure no lumps
• Add the chicken pieces and coat them well with the marinade. The chicken can be marinated for an hour on the counter or up to 12 hours overnight in the fridge.
  Tip - If you marinate longer remove the chicken from the fridge and let thaw for an hour before baking.
• Preheat the oven at 190 C / 380 F
• Cover the baking dish with aluminum foil. Bake for about 45 mins. For the last 10 minutes remove the aluminum foil, and turn the broiler on so the chicken gets some color.
  Tip - Do not overcook at the last 10 minutes or the chicken will dry out.
• Remove from the oven and let rest for a few minutes before you serve.

Frequently asked questions

What do you serve this curry with?

Here are some side dishes and Indian bread or rice you can serve with this curry.

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Printable Recipe