Spicy Tangy Baked Chicken (Printer View)

Juicy yogurt-marinated chicken baked in a tangy curry sauce with coconut milk, ginger, and turmeric.

# Components:

→ 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 - Combine yogurt, lemon juice, ginger, garlic, turmeric, salt, pepper, and chili powder in a large bowl. Add chicken thighs and toss thoroughly to coat. Cover and refrigerate for minimum 1 hour or up to overnight.
02 - Set oven temperature to 400°F.
03 - Heat vegetable oil in a large oven-safe skillet over medium heat. Add chopped onions and cook 5 to 7 minutes until softened and golden. Stir in ginger and garlic; cook 1 minute.
04 - Add cumin, coriander, garam masala, and cayenne pepper to the skillet. Cook 30 seconds until fragrant.
05 - Stir in coconut milk, diced tomatoes, honey, and salt. Bring mixture to a simmer.
06 - Nestle marinated chicken thighs into the sauce and spoon sauce over each piece.
07 - Transfer skillet to preheated oven. Bake uncovered for 35 to 40 minutes until chicken reaches internal temperature of 165°F and sauce bubbles gently.
08 - Remove from oven and stir in lime juice. Allow to rest 5 minutes before serving.
09 - Garnish with chopped cilantro and lime wedges. Serve alongside steamed basmati rice, naan, or cauliflower rice.

# Expert Advice:

01 -
  • The yogurt marinade keeps chicken impossibly juicy while the oven handles the heavy lifting, so you're free to do other things.
  • It's that perfect sweet-spicy-tangy balance that feels like cheating because it tastes restaurant-quality but comes together in one skillet.
  • Coconut milk makes it rich without being heavy, and the whole dish feels fancier than it actually is to prepare.
02 -
  • Resist the urge to skip the marinating time, those 60 minutes transform the chicken from ordinary to incredibly tender.
  • Use full-fat coconut milk without question, the lite versions make the sauce taste thin and unconvincing no matter what else you do.
  • Taste the sauce before adding the chicken because that's your only real chance to adjust the seasoning properly.
03 -
  • Make extra sauce because everyone will want more, and it freezes separately from the chicken for future quick meals.
  • If you prefer less heat, reduce the chili powder in the marinade and skip the cayenne entirely, the garam masala provides flavor without fire.
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