Yogurt Curry Chicken Thighs
These Yogurt Curry Marinated Chicken Thighs are super simple to make. They are a fantastic recipe to make when you’re entertaining because they are effortless. You can prep them completely ahead and pop them into the oven. They bake right in their marinade and come out tender, moist and super flavorful!
This post was originally shared on June 13, 2010. I have updated the recipe, photos and text today.
Table of contents
Why You’ll Love This Yogurt Curry Chicken Thighs
One of my favorite make-ahead staples is chicken thighs because they are so forgiving. These zesty curry and yogurt marinated thighs are a make ahead miracle. They can be partly or wholly prepared in advance so you can focus on corralling the family and enjoying our guests.
Pair them with one of these side dish ideas for serving with chicken. We love them with brown basmati rice and sauteed swiss chard.
Ingredient Notes
- Greek yogurt: I use plain non-fat yogurt but low-fat or full-fat is fine too.
- Honey: You can use agave if you don’t have honey
- Curry powder: Look for a high-quality curry powder in the spice aise
- Seasonings: Salt, lime juice and chopped cilantro
- Aromatics: Grated ginger and garlic cloves
- Bone-in chicken thighs: Remove the skin and trim away any visible fat
How to Make This Curry Marinated Chicken Thighs Recipe
Step 1: Make yogurt marinade
Fit a food processor with the steel blade attachment. With the motor running, drop garlic cloves one at a time through the feed tube and process until finely chopped. Remove the lid and add yogurt, honey, lime juice, curry powder, ginger and salt. Process until smooth. Alternatively, mince garlic and whisk it together with the marinade ingredients.
Step 2: Marinate chicken
Place chicken thighs in a 9 by 13-inch glass baking dish (or similar size). Add marinade, and turn to coat the chicken in the marinade. Cover and refrigerate for 4 hours or up to 1 day for maximum flavor.
Step 3: Roast chicken & serve
Preheat oven to 400 degrees F. Remove the cover from the baking dish and transfer to the oven. Roast until an instant-read thermometer inserted into the thickest part of the meat (without touching the bone) registers 168 degrees F, 50 minutes to 1 hour. Serve hot garnished with cilantro.
FAQs and Expert Tips
Yes. Since the chicken should marinate for at least 4 hours to 1 day you can easily leave it to marinate overnight too.
The marinade can be made two days ahead, and the chicken marinates a day ahead. Then when it comes time to cook the chicken, just take the cover off the dish that the chicken is marinating in, and pop it straight into the oven! Boom, 1 hour later, chicken is served.
Store any leftovers or cooked chicken thighs in an airtight container in the fridge for up to 3 to 4 days.
I love the curry powder from Teeny Tiny Spice Company (their British Curry is my fave) at the grocery store look for Simply Organic or Morton and Bassett. You can also get really amazing curry powder at any Indian market.
More Delicious Chicken Thigh Recipes to Try
- If you’re the lucky owner of a slow cooker this Slow Cooker Chicken Cacciatore
- Word on the block is that this Crispy Skin Roast Chicken Thighs is some of the best chicken you’ll have.
- One Pan Chicken and Potatoes is cooked all on one sheet pan!
- Looking for a super easy recipe? This 5-Ingredient Honey Mustard Chicken Thighs is it.
- These Grilled Greek Boneless Chicken Thighs are great with a classic Greek salad.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
PrintYogurt Curry Chicken Thighs
- Total Time: 5 hours 20 minutes
- Yield: 12 1x
Description
These yogurt curry marinated chicken thighs are super simple to make. They are a fantastic recipe to make when you’re entertaining, because they are effortless. You can prep them completely ahead, and then just pop them into the oven. They bake right in their marinade, and they come out tender, moist and super flavorful!
Ingredients
- 6 cloves garlic, peeled
- 1/2 cup plain non-fat Greek yogurt
- 2 tablespoons honey
- 2 tablespoons lime juice
- 2 tablespoons curry powder
- 1 tablespoons grated ginger
- 1 teaspoon kosher salt
- 4 pounds bone-in chicken thighs, skin removed and any visible fat trimmed
- 2 tablespoons chopped cilantro for garnish, optional
Instructions
- Fit food-processor with steel blade attachment. With motor running, drop garlic cloves one at a time through feed tube and process until finely chopped. Remove lid and add yogurt, honey, lime juice, curry powder, ginger and salt. Process until smooth. Alternatively mince garlic and whisk together with the marinade ingredients.
- Place chicken thighs in a large baking dish. Add marinade, turn to coat chicken in the marinade. Cover and refrigerate 4 hours or up to 1 day for maximum flavor.
- Preheat oven to 400 degrees F. Remove cover from baking dish and transfer to the oven. Roast until an instant-read thermometer inserted into the thickest part of the meat (without touching the bone) registers 168 degrees F, 50 minutes to 1 hour. Serve hot garnished with cilantro.
Notes
Make ahead: Prepare marinade up to two days before adding the chicken.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: entree
- Method: oven
- Cuisine: Indian
Nutrition
- Serving Size: 1 piece chicken, about 4 ounces meat
- Calories: 228 cal
- Sugar: 3.46 g
- Fat: 15 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 87 mg
Do I have to use Greek yogurt, or can I use regular yogurt?
Regular is totally fine!
Winner, winner chicken dinner! This recipe is the bombity bomb bomb. Music in your mouth. Happy family. I served it with roasted potatoes. Hey, as long as the oven is on!!!
I would advise greasing the pan – the edges get a little crispy.
Thank you for this amazingly easy and flavorful dinner!
delicious! enjoyed very much! quite different than other chicken recipes that have …. my partner
spent time in thailand , and said this tasted very Authentic! thank you for posting!!!!
Very tasty, I’m sure neighborhood enjoyed the aroma!
This recipe was sooooo good! Wouldn’t change a thing. I can’t wait to make it again!
Delicious!! We used boneless chicken thighs and cut the cooking time to about 40 minutes.
Hi Susan, That is wonderful to hear! Sounds like a great substitution!
Kids loved the flavor of this. Of course, so did the adults, and I appreciated the side dish suggestions. (Someday I’ll be able to try ALL the recipes on your website but for now I love the ones that can help stretch the tastes of a 7-year-old just a bit!)
This looks really good. I am wondering what to do with some chicken and found this. You’re a life savor. Thank you for sharing this interesting recipe.
So glad you found this and I hope you enjoy it! Happy cooking.
I tried your recipe today but with chicken breasts instead. I baked them in the oven instead of BBQ, but they turned out great! A bit dry though…Probably should add some more marinate next time!
[quote name=EileenG]I love your recipes, I have just cooked your chicken marinade for tomorrow’s chicken and I’ll let you know how that goes, also found the print button so thank you for your amazing talent and website.[/quote]Aww, thanks Eileen! I am so glad you are making the Island Chicken Marinade. It is delish, if I do say so. I really appreciate your kind words. Thank you.
I love your recipes, I have just cooked your chicken marinade for tomorrow’s chicken and I’ll let you know how that goes, also found the print button so thank you for your amazing talent and website.
[quote name=Tau]It was really frustrating not being able to easily c&p the recipe into a txt doc so I could print it out and work from paper.
Fact is, disabling right click does very little to protect your images, and does far more to piss off any potential followers. (like me)[/quote]Tau,
Agreed! I am working on the right click issue. Thank you for your feedback about this matter. Did you happen to notice the print button at the very top of the post? It is kinda hidden/ maybe too discreet. I hope you don’t give up on me and I hope you like the chicken:) Happy Cooking!
It was really frustrating not being able to easily c&p the recipe into a txt doc so I could print it out and work from paper.
Fact is, disabling right click does very little to protect your images, and does far more to piss off any potential followers. (like me)
I was looking for something to make with some chicken I had and saw this on Tastespotting, it was DELICIOUS, THANK YOU!
That looks wonderful! Love those flavors! My hubby with love this dish!
Great blog; happy I found you!
Mary xo