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Epicurious

Garlic-Curry Chicken Thighs With Yogurt Sauce

4.4

(59)

Image may contain Dish Food Meal and Platter
Photo by Chelsea Kyle, food and prop styling by Ali Nardi

Yogurt gets used in two ways in this simple dinner party-worthy chicken dish: as a tenderizing marinade and mixed with the pan juices to create a rich sauce for serving.

Recipe information

  • Total Time

    3 hours 30 minutes

  • Yield

    6 servings

Ingredients

1 head of garlic (about 12 cloves), peeled, finely chopped
1/4 cup olive oil
2 tablespoons curry powder
2 cups plain Greek yogurt, divided
2 1/2 teaspoons kosher salt, divided
12 skin-on bone-in chicken thighs (about 6 pounds)
2 tablespoons fresh lemon juice

Preparation

  1. Step 1

    Mix garlic, oil, curry powder, 1 cup yogurt, 2 tsp. salt, and 1/4 cup water in a large bowl. Working in batches, add chicken thighs and turn to coat, using your hands to rub marinade under skin of each thigh. Transfer to a resealable plastic bag and chill at least 3 hours or up to overnight.

    Step 2

    Position a rack in upper third of oven and preheat to 425°F. Transfer marinated chicken, skin side up, to a 13x9" baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.

    Step 3

    Transfer chicken to a serving platter, reserving pan juices. Whisk lemon juice, 1/4 cup pan juices, remaining 1 cup yogurt, and remaining 1/2 tsp. salt in a medium bowl. If sauce is too thick, add more pan juices. Serve sauce alongside chicken.

  2. Do Ahead

    Step 4

    Chicken can marinate up to 1 day before cooking. Keep chilled.

TagsSouthernAmericanIndianSouth AsianAsianChicken ThighChickenPoultryGarlicRoot VegetableVegetableYogurtDairyMainDinnerGluten FreeNut FreeSheet-Pan DinnersRoastEpicurious

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