Spicy Tangy Baked Chicken (Printer-Friendly)

Yogurt-marinated chicken thighs baked in a bold curry sauce with coconut milk and fresh spices.

# What You 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 fluid 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

# Steps:

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 or up to overnight.
02 - Preheat oven to 400°F.
03 - Heat vegetable oil in a large oven-safe skillet over medium heat. Add chopped onion and cook until soft and golden, approximately 5 to 7 minutes. Stir in ginger and garlic; cook for 1 minute.
04 - Add cumin, coriander, garam masala, and cayenne pepper to the skillet; cook for 30 seconds until fragrant.
05 - Stir in coconut milk, diced tomatoes, honey, and salt. Bring to a simmer.
06 - Add marinated chicken thighs to the sauce, nestling them into the liquid. Spoon sauce over each thigh to coat.
07 - Transfer skillet to preheated oven. Bake uncovered for 35 to 40 minutes, or until chicken reaches an internal temperature of 165°F and sauce is bubbling.
08 - Remove from oven and stir in lime juice. Allow to rest for 5 minutes before serving.
09 - Garnish with chopped cilantro and serve with steamed basmati rice, naan, or cauliflower rice. Accompany with lime wedges.

# Expert Suggestions:

01 -
  • The yogurt marinade keeps chicken impossibly juicy while the oven does all the work, freeing you to relax instead of hovering over a stove.
  • It strikes that magical balance between creamy coconut sweetness, sharp citrus tang, and a warming kick of heat that builds with each bite.
  • You only need one oven-safe skillet and about fifteen minutes of actual hands-on time before everything braises together beautifully.
02 -
  • Bone-in thighs are forgiving in a way that breasts never are—I learned this the hard way when I tried to adapt this recipe and ended up with dry chicken that no sauce could save.
  • Don't skip the fresh lime juice at the end; it transforms the dish from good to something people actually remember, adding a brightness that pulls all the spices into focus.
  • Full-fat coconut milk is essential because lite versions can separate and curdle when heated, creating a broken sauce instead of the silky coating you're after.
03 -
  • Use an oven-safe skillet or Dutch oven with a lid underneath your hand when you pull it from the oven—the steam that builds under the surface can catch you off guard.
  • Taste the marinade before adding the chicken; if it tastes too salty, the chicken will be overseasoned, so adjust the salt first.
  • Let the dish rest for five minutes after baking before serving; this allows the sauce to thicken and the chicken to relax, making everything taste more finished and intentional.
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