Garlic-Curry Chicken Thighs with Yogurt Sauce

by Hilary Gauntt on April 11, 2019

The tenderizing yogurt marinade gives this fairly simple dish amazing flavor and makes the chicken so tender. I used boneless skinless thighs and marinaded them all day.(Overnight works too.) Credit for this great recipe goes to Anna Stockwell and Epicurious from 2015. I am the main curry fanatic in this house, but my husband raved about this.

1 head of garlic (about 12 cloves) peeled, finely chopped

1/4 cup olive oil

2 Tbs. curry powder

2 cups plain Greek yogurt, divided

2 1/2 tsp. kosher salt, divided

12 skin-on bone-in chicken thighs (about 6 pounds)

2 Tbs. fresh lemon juice

Mix garlic, oil, curry powder, 1 cup yogurt,, 2 tsp. salt, and 1/4 water in a large bowl. Working in batches, add chicken thighs and turn to coat, using your hands to rub the marinade under the skin of each thigh. Transfer to a resealable plastic bag (or large bowl) and chill at least three hours or up to overnight.

Position a rack in upper third of oven and preheat to 425 degrees. Transfer marinated chicken, skin side up, to a 13″x 9″ baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165 degrees, 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. Serves 6.

Note: I poured off some of the pan juices, and then made the sauce right in the baking dish, whisking in the lemon and yogurt; thinking the sauce needs to be hot. Can heat in microwave as well.

Print Friendly, PDF & Email

{ 0 comments… add one now }

Leave a Comment

*

Previous post:

Next post: