Garlic Curried Chicken
6 Servings
Prep Time: 20 Minutes
Cook Time: 35 Minutes
Tips & Description
Deeply aromatic and boldly spiced, garlic curried chicken delivers tender meat infused with flavor from the inside out. A marinade of fresh garlic, curry powder, olive oil, and yogurt is worked beneath the skin, ensuring each bite stays moist and richly seasoned. Roasted at high heat, the chicken develops a beautifully bronzed exterior while remaining succulent within.
For maximum flavor, gently loosen the skin and rub the marinade directly onto the meat before refrigerating. Let the chicken sit at room temperature briefly before roasting to promote even cooking. If the skin browns too quickly, move the pan to a lower rack instead of reducing the oven temperature. The yogurt sauce, enriched with pan juices, should be smooth and lightly tangy — add just enough drippings to thin it without overpowering the fresh yogurt flavor.
Ingredients
- 1 head garlic (about 12 cloves), peeled and finely chopped
- 1/4 cup olive oil
- 2 tablespoons curry powder
- 2 cups plain Greek yogurt, divided
- 2 1/2 teaspoons kosher salt, divided
- 1/4 cup water
- 12 skin-on, bone-in chicken thighs (about 6 pounds total)
- 2 tablespoons fresh lemon juice
Steps to Cook
1. In a large bowl, combine the chopped garlic, olive oil, curry powder, 1 cup of the yogurt, 2 teaspoons of the salt, and water. Stir until smooth and evenly blended.
2. Add the chicken thighs in batches, turning to coat thoroughly. Gently lift the skin and rub the marinade underneath to ensure deep seasoning. Transfer to a covered container or resealable bag and refrigerate for at least 3 hours or up to overnight.
3. Place a rack in the upper third of the oven and heat to 425°F (220°C).
4. Arrange the marinated chicken skin-side up in a 13×9-inch baking dish. Roast for about 35 minutes, or until the skin is well browned and the internal temperature reaches 165°F. If browning too quickly, move the dish to a lower rack to finish cooking evenly.
5. Transfer the cooked chicken to a serving platter, reserving the pan juices. In a bowl, whisk together the remaining 1 cup yogurt, lemon juice, and remaining 1/2 teaspoon salt. Gradually whisk in about 1/4 cup of the pan juices until smooth and slightly pourable, adding more if needed.
6. Spoon the yogurt sauce alongside or over the chicken and serve warm.