Spicy Tangy Baked Chicken (Print version)

Juicy, yogurt-marinated chicken thighs baked in a flavorful curry sauce with coconut milk and 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

# Directions:

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 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, cooking for 1 minute until fragrant.
04 - Add ground cumin, ground coriander, garam masala, and cayenne pepper to the skillet. Cook for 30 seconds, stirring constantly until spices release their fragrance.
05 - Pour in coconut milk, diced tomatoes with their juices, honey, and salt. Stir well and bring to a simmer over medium heat.
06 - Carefully place marinated chicken thighs into the simmering sauce, spacing them evenly. Spoon sauce over each thigh to partially submerge them.
07 - Transfer the skillet to the preheated oven. Bake uncovered for 35 to 40 minutes until chicken reaches an internal temperature of 165°F and sauce is bubbling around the edges.
08 - Remove from oven and stir fresh lime juice into the sauce. Allow the dish to rest for 5 minutes before serving.
09 - Transfer chicken and sauce to serving plates. Garnish with chopped cilantro and serve with lime wedges alongside steamed basmati rice, naan, or cauliflower rice.

# Expert Tips:

01 -
  • Chicken thighs stay impossibly juicy and forgiving, even if your oven runs hot or you lose track of time.
  • The yogurt marinade does heavy lifting for flavor while you do literally nothing but wait.
  • One skillet means one beautiful dish and minimal cleanup, which honestly matters on a Tuesday night.
  • Heat and tang dance together instead of fighting, so every spoonful feels balanced and alive.
02 -
  • The marinade needs at least an hour to work; rushing this step means you'll miss out on the tender, subtly flavored chicken that makes this dish worth making.
  • Coconut milk separates in the can, so shake it well before opening, otherwise you'll end up with a thick blob and watery liquid instead of a cohesive sauce.
  • Lime juice at the end is non-optional; it's the difference between a one-note dish and something that tastes bright, alive, and crave-worthy.
03 -
  • If your sauce tastes flat after baking, a squeeze of extra lime juice or a pinch more salt will bring it back to life faster than you'd think.
  • Don't peek too much while it bakes; every time you open that oven door, you're letting heat escape and extending the cooking time unnecessarily.
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