Yogurt-Curry Marinated Chicken Thighs

4
Servings
4h
Prep Time
30m
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 recipe yields 4 servings
OK

Nutritional

  • 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 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.

Tips & Variations


  • Grill

Related

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)

Mikekey

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)

ImPat

I scaled this back for one serve and my skin on bone in thigh weighed 9.5 ounces and I made three slits in the skin going through the flesh slightly and massaged the yoghurt mix into the chicken and left in the fridge for 7 hours removing it 45 minutes before cooking putting it into a 175C oven and baked for 50 minutes for moist chicken which had the flavours of a curry chicken that my late dad would make and bought back some very fond memories. Thank you WAIGEN for a great dinner, made for Beach Party Dummer tag Game at FF&F.

review by:
(22 Jul 2021)

Mia in Germany

Yum! This is so simple with so few ingredients, yet so yummy! I made it in the oven under the broiler. Easy peasy. My curry powder is madras, that's not really hot, more on the mild side because I can't have very hot either. Will make it that way again. Thanks for sharing! Made for What's on The Menu

review by:
(21 Dec 2020)

Daily Inspiration

Made this yummy chicken tonight - loved the curry flavor. I added a bit of lemon juice as another reviewer suggested. Served this with a curried rice dish and steamed broccoli. YUM!

(18 Dec 2020)

Luvcookn

Thoroughly enjoyed this wonderful spicy chicken! Used a Madras curry from India which packs a good punch of heat. The leftovers were served over quinoa. Did add a splash of lemon juice to brighten the flavours! Will see repeats here for sure. Thank you for sharing a keeper What?! Made for Billboard Recipe Tag.

review by:
(3 Dec 2020)