Spicy Tangy Baked Chicken (Printable Version)

Juicy yogurt-marinated chicken thighs baked in a vibrant curry sauce with coconut milk and fresh spices.

# What You’ll Need:

→ Chicken & Marinade

01 - 8 bone-in, skinless chicken thighs
02 - 1 cup plain Greek yogurt
03 - 2 tablespoons lemon juice
04 - 1 tablespoon grated fresh ginger
05 - 1 tablespoon grated fresh garlic
06 - 1 teaspoon ground turmeric
07 - 1½ teaspoons kosher salt
08 - 1 teaspoon ground black pepper
09 - 1½ teaspoons chili powder

→ Curry Sauce

10 - 2 tablespoons vegetable oil
11 - 1 large onion, finely chopped
12 - 1 tablespoon grated fresh ginger
13 - 1 tablespoon grated fresh garlic
14 - 2 teaspoons ground cumin
15 - 2 teaspoons ground coriander
16 - 1 teaspoon garam masala
17 - ½ teaspoon cayenne pepper
18 - 1 can (14 ounces) full-fat coconut milk
19 - 1 can (14 ounces) diced tomatoes
20 - 1 tablespoon honey or sugar
21 - 1½ teaspoons salt
22 - 2 tablespoons fresh lime juice

→ Garnish

23 - ¼ cup fresh cilantro, chopped
24 - Lime wedges

# Method:

01 - In a large bowl, combine yogurt, lemon juice, ginger, garlic, turmeric, salt, pepper, and chili powder. Add chicken thighs and toss to coat evenly. Cover and refrigerate for at least 1 hour, preferably overnight.
02 - Preheat oven to 400°F.
03 - Heat vegetable oil in a large oven-safe skillet over medium heat. Add chopped onions and cook until soft and golden, approximately 5 to 7 minutes. Stir in ginger and garlic; cook for 1 minute until fragrant.
04 - Add cumin, coriander, garam masala, and cayenne pepper to the skillet. Cook for 30 seconds until the spices become aromatic.
05 - Stir in coconut milk, diced tomatoes, honey, and salt. Bring mixture to a gentle simmer over medium heat.
06 - Nestle marinated chicken thighs into the simmering sauce. Spoon sauce over each thigh to coat thoroughly.
07 - Transfer skillet to preheated oven and bake uncovered for 35 to 40 minutes, or until chicken reaches an internal temperature of 165°F and sauce is bubbling actively.
08 - Remove skillet from oven and stir in fresh lime juice. Let rest for 5 minutes before serving.
09 - Transfer chicken and sauce to serving plates. Garnish with chopped cilantro and serve with steamed basmati rice, naan, or cauliflower rice. Provide lime wedges on the side.

# Expert Hints:

01 -
  • The yogurt marinade makes chicken so impossibly tender that it practically melts off the bone.
  • Baking it hands-off means you can actually sit down instead of standing over a stovetop for an hour.
  • That lime juice finish cuts through the richness in a way that feels both elegant and comforting.
02 -
  • Don't skip the resting period after it comes out of the oven; those five minutes let the sauce thicken slightly and the flavors settle into the chicken.
  • If your sauce looks thin after baking, you can simmer it on the stovetop for a few minutes to reduce it—but honestly, it should be the right consistency if you use full-fat coconut milk.
03 -
  • If your marinade seems too thick, whisk in a tablespoon of water at a time until it coats the chicken easily without being soupy.
  • Keep an eye on the oven during the last ten minutes; every oven is different, and you want the sauce bubbling but not scorching at the edges.
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