Experimenting with baking chicken thighs in the oven was always a joy, but one day, I decided to take it up a notch by infusing them with Indian spices. It was daring, straying from the classic flavors, but I was eager to create a fusion dish that would surprise and delight my guests who had never tasted Indian food before. Imagine tender chicken marinated in a mixture of yogurt, garlic, ginger, and a medley of spices like cumin, coriander, turmeric, and garam masala. As it bakes in the oven, the spices infuse the chicken, creating a dish that’s not only juicy and succulent but also bursting with the bold and complex flavors of Indian cuisine. It was a memorable evening of entertaining, made all the more special by the creative fusion of flavors that brought us together around the table. In fact, I am proud to say that my guests not only enjoyed this baked chicken but have since then become fans of Indian food exploring new restaurants and dishes in their repertoire.
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.
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 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.
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.
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
Creative ways to use curried chicken thighs
Rice Bowl: Serve the baked curried chicken thighs over a bed of steamed basmati rice or naan bread. Chicken Curry Salad: Chop the baked curried chicken thighs into bite-sized pieces and use them as a protein topping for a vibrant salad. Curried Chicken Sandwich: Slice the baked curried chicken thighs and use them as a filling for sandwiches. Curried Chicken Pizza: Spread a layer of curry sauce or chutney on a pizza crust, then top it with pieces of baked curried chicken thighs, sliced bell peppers, onions, and cheese. Curried Chicken Naan Wraps: Use warm naan bread as a wrap. Spread a layer of mango chutney or curry sauce. Fill it with sliced baked curried chicken thighs, shredded lettuce, diced tomatoes, and a drizzle of yogurt sauce or chutney. Roll it up and enjoy the combination of flavors and textures.
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
Did you LIKE this recipe? Save it for later. You can find my recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram.Subscribe, and I’ll send you new recipes right to your inbox. Thank you for sharing - Save for later
