Can this chicken dish be made ahead?

Yes. Since the chicken should marinate for at least 4 hours to 1 day you can easily leave it to marinate overnight too.

Can the marinade be made ahead?

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.

How do I store these yogurt curry chicken thighs?

Store any leftovers or cooked chicken thighs in an airtight container in the fridge for up to 3 to 4 days.

What brand of curry powder is the best for this recipe?

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.

Yogurt Curry Chicken Thighs

Name: Yogurt Curry Chicken Thighs
Prep time: 20 min
Cook time: 50 min
Total time: 5 h 20 min
Yield: 12
Cuisine: Indian
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

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

Units Scale

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

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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