Curry and Yogurt Braised Chicken Thighs
Tender, flavorful, and irresistibly aromatic, Curry and Yogurt Braised Chicken Thighs is a one-pan dish that brings the bold spices of Indian cuisine to your kitchen. Juicy, bone-in chicken thighs are marinated in a creamy blend of yogurt, curry powder, turmeric, cumin, and coriander, which not only infuses the meat with layers of warming spices but also ensures incredible tenderness. Searing the chicken locks in flavor, while a fragrant base of garlic, ginger, onion, and tomato paste builds a rich, savory sauce. Simmered to perfection with chicken stock and the reserved marinade, this dish is perfect for pairing with fluffy steamed rice or soft, pillowy naan bread. With its vibrant spices, simple preparation, and comforting allure, this recipe is a must-try for curry lovers and weeknight dinner enthusiasts alike.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skinless)
- 1 cup Plain yogurt
- 2 tablespoons Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoons Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 cloves Garlic cloves, minced
- 1.5 tablespoons Fresh ginger, grated
- 1 medium Yellow onion, diced
- 2 tablespoons Tomato paste
- 1 cup Chicken stock
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
In a large bowl, combine the yogurt, curry powder, turmeric, cumin, coriander, paprika, salt, and black pepper. Mix until smooth.
Add the chicken thighs to the bowl, ensuring they are fully coated in the yogurt mixture. Cover and marinate in the refrigerator for at least 30 minutes, or up to 8 hours for deeper flavor.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
Remove the chicken thighs from the marinade, letting any excess marinade drip off (reserve the marinade for later). Sear the chicken thighs for 2-3 minutes per side until golden brown. Remove and set aside on a plate.
In the same skillet, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes, until softened and translucent.
Add the minced garlic and grated ginger to the skillet. Cook for another 1-2 minutes, stirring frequently, until fragrant.
Stir in the tomato paste and cook for 1 minute to deepen its flavor.
Pour in the chicken stock and reserved yogurt marinade, stirring well to combine into a smooth sauce.
Return the chicken thighs to the skillet, nestling them into the sauce. Lower the heat to a gentle simmer.
Cover the skillet and let the chicken cook for 25-30 minutes, or until the chicken is fully cooked through and tender (internal temperature should reach 165°F/75°C).
Taste the sauce and adjust seasoning if needed.
Garnish with fresh chopped cilantro if desired. Serve hot over steamed rice or with warm naan bread.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1702 mg | 74% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 5.9 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 166 mg | 13% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 634 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
