Baked Curried Chicken Thighs Recipe
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.
Some days, I just miss home—the warmth of Indian spices filling the kitchen, the comfort of a home-cooked meal that reminds me of childhood. But on busy days, when I don’t have time to make a full Indian feast, this baked curried chicken is my go-to. It’s simple, flavorful, and satisfying—just what I need when I’m craving those deep, rich curry flavors but can’t stand over the stove for hours.
I season the chicken with fragrant spices, a touch of yogurt for tenderness, and let the oven do the work. As it bakes, the aromas instantly transport me back home, and when I serve it over a steaming bowl of rice, it feels like a complete meal—hearty, comforting, and bursting with flavor.
It’s the perfect way to bring bold Indian flavors to the table without the effort of a full curry. If you ever find yourself missing home—or just want a quick and delicious Indian-inspired dinner—this is the recipe to try.
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, you probably already have all the necessary ingredients to make this curried chicken.
- 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 that are perfect for steamed rice, chapati, or naan.
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 also use 1/2 cup of 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 tbsp of curry powder and 1/2 tsp of garam masala will also do the trick.
- Acid – I am using lemon juice, but lime juice or vinegar also works.
- Optional ingredients
- Onions – Most curries are made with onions. But today, we do not use any onions because they also add more moisture. And yet, you can add 2 tbsp of onion flakes for flavor.
Step-by-step: 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 the chicken thighs dry 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 of boneless chicken thighs, it will take about 30 to 40 minutes to bake. Bone-in thighs and legs will take about 40 to 45 minutes. - Garnish – Remove from the oven and baste with pan juices. Garnish with freshly chopped cilantro.
- Serve – Serve the baked curried chicken thighs over a bed of steamed basmati rice. Use warm naan bread, chapati, or roti as a wrap with a layer of mango chutney or curry sauce.
What Do You Serve This Curry With?
No curry is complete without something to soak up all that flavorful sauce, right? Here are some of my favorite pairings:
- Basmati Rice – Light, fluffy, and perfect for curries. Whether plain or spiced, rice is always a classic.
- Homemade Naan – Soft, chewy, and ideal for scooping up that delicious gravy.
- Chapati, roti, or Indian Flatbread – Simple, rustic, and so satisfying alongside any curry.
- Samosas – Want to turn dinner into a full Indian feast? Serve your curry with crispy, spiced samosas on the side.
You can mix and match depending on your mood or what you’ve got on hand. Sometimes I even serve curry with both rice and naan—no judgment here!
If you like curry, try some of our family favorites
- 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
Frequently asked questions
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.
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.
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.
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 and absorb some of the flavors from the marinades, so make sure to increase the marinade spices.
Video
Ingredients
- 2 lbs (904 g) 8 chicken thighs, boneless or bone-in. or 10 chicken legs
- ½ cup (240 ml) Greek yogurt
- 2 tbsp Lemon juice
- 1 tsp Cayenne pepper or (smoked sweet paprika)
- 1 tbsp Coriander powder
- 1 tsp Cumin powder
- ½ tsp Turmeric powder
- ½ tsp Garam masala
- 4 Garlic cloves grated
- 3 inch Ginger freshly grated
- 2 tbsp Canola oil
- 1 tsp Kosher salt
- ½ tsp Black pepper
- 2 tbsp Cilantro freshly chopped
Method
- 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.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.½ cup Greek yogurt, 2 tbsp Lemon juice, 1 tsp Cayenne pepper, 1 tbsp Coriander powder, 1 tsp Cumin powder, ½ tsp Turmeric powder, ½ tsp Garam masala , 4 Garlic cloves, 3 inch Ginger, 2 tbsp Canola oil, 1 tsp Kosher salt, ½ tsp Black pepper
- Marinate – Add the chicken pieces, one at a time, coating each one properly with the marinade.
- 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.
- Garnish – Remove from the oven and baste with pan juices. Garnish with freshly chopped cilantro.2 tbsp Cilantro
Notes
- 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.
Equipment you will need
Nutrition
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This was a great recipe! My 6 yr old son loved it and I served it white basmati rice and broccoli. Soooo good and I even had to sub the GM as I didn’t have it
Thank you, Nikki for your lovely feedback.
Fantastic! My husband and I absolutely loved it. And so easy!
Could you make this recipe without the yoghurt in the marinade? Just with the spices and oil?
Yes of course, you can use coconut cream instead.