Skip to main content
Epicurious

Garlic-Curry Chicken Thighs With Yogurt Sauce

By Anna Stockwell

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

See Related Recipes and Cooking Tips

Read More
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Slow-Smoked Chicken
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Chicken Croquettes
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Yogurt and Cucumber Soup
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
Southern Thai Fried Chicken (Gai Tod Hat Yai)
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.