Yogurt-Curry Marinated Chicken Thighs

Prep Time
Cook Time
4h 30m
Ready In

"This is a recipe that I ripped out of an old Eating Well magazine from a relative. The recipe is as written, but we always made it with less curry. It's pretty spicy. I'm posting this for You Want What? 2020 tag game. NOTE: Refrigeration time is four to eight hours."

Original is 4 servings


  • Serving Size: 1 (306.2 g)
  • Calories 636.3
  • Total Fat - 44.2 g
  • Saturated Fat - 12.2 g
  • Cholesterol - 230.7 mg
  • Sodium - 920.3 mg
  • Total Carbohydrate - 15.5 g
  • Dietary Fiber - 1.6 g
  • Sugars - 11.8 g
  • Protein - 43.3 g
  • Calcium - 227 mg
  • Iron - 3.1 mg
  • Vitamin C - 1 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In a shallow pan, whisk all the ingredients except the chicken together. Add the 2 pounds of chicken thighs, coating them.

Step 2

Place the pan in the refrigerator for 4 to 8 hours.

Step 3

You may either grill the chicken or broil it until it is cooked all the way through. Cook for 25 to 30 minutes.


  • Grill

10 Reviews


Fantastic! I used chicken thighs (bone-in, skin-on) but didn't want to grill because it was too windy! I used my trusty cast iron grill pan and these came out perfect! Love, love, love the curry flavor, which is not overpowering. And will definitely be making these again! Thanks for sharing this keeper!


review by:
(3 Mar 2023)


Excellent and well-flavored chicken. The chicken was cooked perfectly. I will definitely be making this again. Thank you!


review by:
(22 Feb 2023)


Great flavor! I used skinless boneless because that is what I had. I planned on grilling, but a storm blew in and ruined that planned so I baked at 350° for 45 minutes. Wonderful, and smelled so great while cooking. Thanks for sharing!


review by:
(12 Jun 2022)


A very tasty chicken curry". Easy as pie to put together. I baked it in the marinade broiling for five like pot pie did


review by:
(16 Feb 2022)

Chef Potpie

This was tasty chicken, and we love anything with curry. I used 4 big chicken thighs, left the skin on but slashed the tops 3 times and squished the marinade into them, just something I always do. We were going to BBQ them but it didn't work out, so I poured the whole mess into a baking dish, pushed the marinade off to the side and baked them 350F for 40 minutes. I turned on the broiler and let them broil for 5 minutes or so. We ended up with delicious moist chicken and some nice crispy skin. Great recipe! I served this with coconut rice, mango chutney and sweet buttered peas. We loved it! Thanks WAIGEN!


review by:
(25 Aug 2021)


Lots of flavor in this dish. I would do this next time as Pat suggested-in a baking dish at 325F. Under the broiler, it started to char. Also, by baking in the marinade, you would have sauce.


review by:
(23 Aug 2021)

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