Spicy Tangy Baked Chicken (Print Version)

Juicy chicken thighs marinated in yogurt, baked with coconut milk, fresh spices, and a bold heat-tang flavor.

# Components:

→ 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 - 14 ounces full-fat coconut milk
19 - 14 ounces diced tomatoes, canned
20 - 1 tablespoon honey
21 - 1½ teaspoons salt
22 - 2 tablespoons fresh lime juice

→ Garnish

23 - ¼ cup fresh cilantro, chopped
24 - Lime wedges

# Method:

01 - In a large bowl, combine yogurt, lemon juice, ginger, garlic, turmeric, salt, pepper, and chili powder. Add chicken thighs and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight.
02 - Preheat oven to 400°F.
03 - Heat vegetable oil in a large oven-safe skillet over medium heat. Add onions and cook until soft and golden, approximately 5 to 7 minutes. Stir in ginger and garlic; cook for 1 minute.
04 - Add cumin, coriander, garam masala, and cayenne pepper; cook for 30 seconds until fragrant.
05 - Stir in coconut milk, diced tomatoes, honey, and salt. Bring to a simmer over medium heat.
06 - Carefully arrange marinated chicken thighs in the sauce, nestling them so they are partially submerged. Spoon additional sauce over each thigh.
07 - Transfer skillet to the preheated oven. Bake uncovered for 35 to 40 minutes, or until chicken reaches an internal temperature of 165°F and sauce is actively bubbling.
08 - Remove from oven and stir in lime juice. Allow the dish to rest for 5 minutes before serving.
09 - Transfer to serving dishes and garnish with chopped cilantro. Serve with basmati rice, naan, or cauliflower rice, accompanied by lime wedges.

# Expert Advice:

01 -
  • Juicy Texture: The Greek yogurt marinade acts as a natural tenderizer for the chicken thighs.
  • Complex Flavors: A rich blend of garam masala, cumin, and coriander creates a deep curry profile.
  • Easy Cleanup: Prepared in an oven-safe skillet, taking you from stovetop to oven with ease.
  • Dietary Friendly: This recipe is naturally gluten-free and can be easily adjusted for heat.
02 -
  • Increase the lemon or lime juice if you prefer a more pronounced tang in your sauce.
  • Always allow the chicken to rest for 5 minutes after baking; this helps the juices redistribute for maximum tenderness.
  • Ensure your coconut milk is full-fat for the creamiest and most decadent sauce texture.
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