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
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.Â
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 -Â 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
Yes, you sure can. If you don't have curry powder you can use individual spices like
2 tsp Red chilly powder Cayenne (med or hot)
1 tsp Sweet Paprika for color
2 tbsp Coriander powder
1 tsp Cumin powder
½ tsp Turmeric powder
½ tsp Garam masala
Absolutely. This recipe will also work with 800 grams (approx 2 lbs) of beef.
You can. I have a slow cooker chicken curry that might be a better guide if you want to use your crockpot.
Yes, I have shown you how to make an Instant Pot chicken curry or Pressure Cooker chicken curry.
What do you serve this curry with?
Here are some side dishes and Indian bread or rice you can serve with this curry.
SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.
You may also like
- Chicken Malai Kebabs
- Slow Cooker Indian Chicken Curry
- Slow Cooker Indian Beef Curry
- Quick Indian Chicken Curry 15 mins
- Quick Chicken Curry 6 ingredients
Recipe
Indian Baked Chicken Curry
Print Pin Share on Facebook Grow-Me Share by Email RateDescription
Ingredients
For the Chicken
- 1 lbs (4 ) Chicken (8 thighs and legs) bone-in
For the Marinade
- 1 cup (240 ml) Yogurt
- 1 tbsp Garlic paste grated
- 1 tbsp Ginger paste grated
- 1 small Onion grated
- 3 tbsp Curry powder
- 2 tbsp Lemon juice
- 2 tbsp Canola oil
- 1 tbsp Tomato paste I prefer 1 tbsp only
- ½ tsp Salt
- ½ tsp Pepper
Instructions
- 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.
Equipment
Nutrition Information
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
Bhavesh
This baked indian chicken recipe is one of the best ever chicken recipe i have ever tried so far. Thanks for sharing this recipe with all of us.
Veena Azmanov
Thank you, Bhavesh. I am so happy to hear that
Stepanie
Made this recipe a few times now - always a favorite in our home. Thank you for sharing.
Veena Azmanov
Thank you Stepanie. yeey! So happy you had enjoyed this recipe. Thank you ! And thanks for coming back to write this feedback. Have a wonderful day.
Daniela Anderson
I love dishes that can be cooked in no time, especially on those busy days when you have no time whatsoever, but still want to enjoy a nutritious meal. Chicken is by far my facourite, and your recipe sounds delicious and hearty.
Veena Azmanov
Thanks Darniela - Yeah I love easy cooking too!
Molly Kumar
This sounds flavorful n healthy. I love baked chicken and add Indian spices and they are a homerun. It's also so easy to make too.
Veena Azmanov
Absolutely Easy Molly.!! Lots of flavor on this one..
Sandhya Ramakrishnan
I can totally everything in this recipe from the spice rub to the marinade and transform this into a vegetarian dish. I love baked dinners as well as they so quick to make really doe not need too much of hands on time.
Veena Azmanov
Yeah totally the short hands on time give you so much more to do.. Veggies would work well in this marinade
Julie | Bunsen Burner Bakery
This looks delicious! We're big fans of Indian food at home, but making it ourselves is always so much better. Can't wait to give this recipe a try!
Veena Azmanov
Then you will love this Julie.. Thanks
Jessica (Swanky Recipes)
Our family eats chicken at least 5 times a week and I'm always searching for new chicken recipes to make. Can't wait to give this a try as I know we'll love it!
Veena Azmanov
5 times a week.!! Wow. you must really have a great selection of chicken dishes..! I must stalk your blog.
Natalie | Natalie's Food & Health
Indian cuisine is so delicious. Recently Indian spice store opened near where I live. When I entered the store, I was like in heaven. Since I'm a huge fan of Indian food, I MUST try this. Looks amazing and I love spices you used here. Saving this!
Veena Azmanov
Aww so glad to hear that Natalie. I have to still order a lot of spices on line cause I don't get them locally..
Byron Thomas
I have never been to India, but the flavours of India speak my name, for some reason. I love the warm, no-fuss flavours of Indian cuisine. I cannot wait to make this chicken dish; it looks marvelous!
Veena Azmanov
Me too Byron Love the no fuss flavors. Not everyone can handle Indian spices though. let me know how it goes.