Spicy Tangy Baked Chicken (Printable)

Juicy chicken thighs baked in a tangy curry sauce with coconut milk, fresh ginger, and turmeric for a cozy meal.

# 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 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 - In a large bowl, combine Greek yogurt, lemon juice, grated ginger, grated garlic, ground turmeric, kosher salt, black pepper, and chili powder. Mix thoroughly until well blended.
02 - Add chicken thighs to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 1 hour, preferably overnight for maximum flavor development.
03 - Preheat oven to 400°F (200°C).
04 - 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, stirring occasionally.
05 - Stir in grated ginger and grated garlic, cooking for 1 minute until fragrant. Add ground cumin, ground coriander, garam masala, and cayenne pepper. Cook for 30 seconds until the spices release their aromatics.
06 - Stir in coconut milk, diced tomatoes, honey, and salt. Bring the mixture to a gentle simmer, stirring occasionally.
07 - Nestle the marinated chicken thighs into the simmering sauce, positioning them evenly throughout. Spoon sauce over each thigh to partially coat.
08 - Transfer the skillet to the preheated oven and bake uncovered for 35 to 40 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is actively bubbling around the edges.
09 - Remove from oven and stir fresh lime juice into the sauce. Allow the dish to rest for 5 minutes before serving.
10 - Garnish with chopped fresh cilantro and serve alongside fluffy basmati rice, naan, or cauliflower rice with lime wedges on the side.

# Expert Advice:

01 -
  • The Greek yogurt marinade ensures the chicken thighs remain incredibly tender and juicy throughout the baking process.
  • Full-fat coconut milk and diced tomatoes create a rich, complex sauce with minimal effort.
  • One-pan baking in an oven-safe skillet simplifies the cooking process and makes cleanup a breeze.
02 -
  • For extra tang, increase the amount of lemon or lime juice to suit your preference.
  • Always double-check labels for packaged products like coconut milk and spices to avoid hidden allergens.
  • Make sure to use full-fat coconut milk for the creamiest, most satisfying sauce consistency.
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