Garlic-Curry Chicken Thighs with Yogurt Sauce
Garlic-Curry Chicken Thighs with Yogurt Sauce is a flavorful North Indian North Indian Recipes dish prepared with quality ingredients. Mix garlic, oil, curry powder, 1 cup yogurt, 2 tsp. salt, and 1/4 cup water in a large bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMix garlic, oil, curry powder, 1 cup yogurt, 2 tsp. salt, and 1/4 cup water in a large bowl.
Working in batches, add chicken thighs and turn to coat, using your hands to rub marinade under skin of each thigh.
Transfer to a resealable plastic bag and chill at least 3 hours or up to overnight.
Position a rack in upper third of oven and preheat to 425°F.
Transfer marinated chicken, skin side up, to a 13x9" baking dish.
Roast chicken until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes.
If chicken skin starts to burn, move pan to a lower rack to finish cooking.
Transfer chicken to a serving platter, reserving pan juices.
Whisk lemon juice, 1/4 cup pan juices, remaining 1 cup yogurt, and remaining 1/2 tsp. salt in a medium bowl.
If sauce is too thick, add more pan juices.
Serve sauce alongside chicken.
Chicken can marinate up to 1 day before cooking.
Keep chilled.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.