Baked Chicken Curry (Tangy & Spicy!)

A casserole dish with baked chicken thighs coated in a tomato sauce.

5 from 1 vote

This easy oven-baked chicken curry is so flavorful and tasty, featuring yogurt-marinated chicken thighs nestled in a tangy, spicy gravy then baked to perfection.

Prep Time20

Cook Time35

Total Time55

Servings: servings

Calories: 422kcal

Author: Karishma Pradhan

Equipment

Large stainless steel oven-safe skillet

Ingredients

Chicken Marinade:

1 tablespoon grated ginger or very finely minced
1 tablespoon grated garlic or very finely minced
1 teaspoon garam masala
1 teaspoon Kashmiri chili powder
¼ teaspoon ground turmeric
1 ½ teaspoons Diamond-Crystal Kosher Salt use half the amount of salt if using any other salt brand
Black pepper
2 tablespoons plain yogurt or Greek yogurt
1 ½ pounds bone-in skin-on chicken thighs

For the Curry:

2 tablespoons neutral oil such as canola oil
1 cinnamon stick
2 cloves
1 medium onion finely chopped
¼ cup tomato paste
2 tablespoons white distilled vinegar
⅓ cup water
¼ cup finely chopped cilantro for garnish

Instructions

Set a rack in the bottom-third of the oven and preheat to 425℉/218℃.
Prep the marinade: In a large bowl, combine 1 tablespoon grated ginger, 1 tablespoon grated garlic, 1 teaspoon garam masala, 1 teaspoon Kashmiri chili powder, ¼ teaspoon ground turmeric, 1 ½ teaspoons Diamond-Crystal Kosher Salt, a good pinch of freshly ground Black pepper, and 2 tablespoons plain yogurt. Add 1 ½ pounds bone-in skin-on chicken thighs, and toss to coat. Set aside.
Note: You can also split up the steps and marinate the chicken in the fridge up to 12 hours in advance before preparing the sauce.
Cook the onions: Meanwhile, set a large stainless steel oven-proof skillet over medium heat with 2 tablespoons neutral oil. Add 1 cinnamon stick and 2 cloves; once sizzling, add 1 medium onion (finely diced) and saute until softened and golden-brown, about 10 - 15 minutes.
Make the sauce: Stir in ¼ cup tomato paste, and saute for 2 - 3 minutes until brick red and caramelized. Stir in 2 tablespoons white distilled vinegar to deglaze the pan, scraping up any stuck bits of food from the bottom of the skillet. Simmer for 1 - 2 minutes until reduced by half. Season with a good pinch of salt.
Remove from the heat, then stir in ⅓ cup water. Nestle in the chicken thighs, and turn to coat the chicken evenly in the sauce. Arrange skin-side up.
Bake: Transfer to the oven and bake, uncovered, for 25 - 35 minutes until the chicken is cooked through and the sauce around it has thickened and caramelized (it should look glossy and slightly separated around the edges).
Serve: Remove from the oven and cool for 5 minutes before serving. Top with ¼ cup finely chopped cilantro, and enjoy.

Video

Notes

Tips:

I use a ratio of 1 teaspoon Diamond Crystal Kosher Salt to 1 pound of chicken. Sometimes the chicken thigh packages are closer to 1.25 pounds instead of 1.5 pounds; in that case, use 1.25 teaspoons instead of 1.5 teaspoons. Always use half the amount of salt if using *any* other brand of salt.
Chicken can be marinated up to 12 hours in advance in the fridge.
No oven-safe skillet? Transfer the gravy to an oven-safe casserole dish before nestling in the chicken and baking.
You might notice some darkening or burnt spots around the rim of the pan after baking. This happens when thinner areas of sauce caramelize; totally normal and part of oven-roasted cooking! Just give the pan a good soak after serving and it should come right off.

Storage Instructions:

Leftover chicken can be stored in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of water.
Or, for a less saucy (but delicious) option, transfer thighs to a parchment-lined baking sheet and bake at 350°F / 177°C until warmed through, about 10 - 15 minutes.

Nutrition