Garlic-Curry Chicken Thighs with Yoghurt Sauce

Ingredients for Garlic-Curry Chicken Thighs with Yoghurt Sauce

• 1 head of garlic (about 12 cloves), peeled, finely chopped

• 60ml olive oil

• 2 tablespoons curry powder

• 475ml plain Greek yoghurt, divided

• 2 1/2 teaspoons kosher salt, divided

• 12 skin-on bone-in chicken thighs (about 2.7kg )

• 2 tablespoons fresh lemon juice

How to make Garlic-Curry Chicken Thighs with Yoghurt Sauce

Mix garlic, oil, curry powder, 240ml yoghurt, 2 teaspoons salt, and 60ml 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.

Position a rack in upper third of oven and preheat to 218°C. 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 74°C, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.

Transfer chicken to a serving platter, reserving pan juices. Whisk lemon juice, 60ml pan juices, remaining 240ml yoghurt, and remaining 1/2 teaspoons salt in a medium bowl. If sauce is too thick, add more pan juices. Serve sauce alongside chicken.

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

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.