Best 5 Garlic Curry Chicken Thighs With Yogurt Sauce Recipes

Garlic curry chicken thighs with yogurt sauce is a delicious and flavorful dish perfect for a weeknight meal. The chicken is marinated in a mixture of garlic, ginger, chili powder, cumin, turmeric, and yogurt, then cooked in a creamy sauce made with tomatoes, onions, and bell peppers. The result is a tender, juicy chicken dish with a rich and aromatic sauce. Serve it over rice or with naan bread for a complete meal.

Let's cook with our recipes!

ROASTED CURRY CHICKEN THIGHS WITH YOGURT CUMIN SAUCE

Roasted Curry Chicken Thighs with Yogurt Cumin Sauce image

Provided by Claire Robinson

Time 12h45m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 teaspoons whole cumin seeds
4 cloves garlic
3 tablespoons bottled green or red Thai curry paste
2 cups whole Greek yogurt, divided
3 pounds chicken thighs
Kosher salt and freshly cracked black pepper

Steps:

In a small, dry, heavy skillet over moderate heat, toast the cumin seeds until fragrant, 3 to 4 minutes. Finely grind in a spice grinder or mortar and pestle. Mash the garlic to a paste and transfer half the garlic to a medium bowl. Whisk in the curry paste, 1 cup yogurt and half the cumin. Transfer the chicken to a plastic re-sealable bag and pour the yogurt mixture into the bag, making sure all the chicken is covered. Marinate in the refrigerator for at least 12 hours and up to 24 hours.
Preheat the oven to 425 degrees F.
Line a sheet pan with aluminum foil and top with a cooling rack.
Remove the chicken from the marinade, place on the cooling rack in the sheet pan. Bake until cooked through, 30 to 35 minutes.
In a small bowl, whisk the remaining 1 cup yogurt and the remaining garlic and cumin. Serve a dollop of sauce on top of the chicken.
What really makes this recipe sing: Toasting and grinding your own spices here, makes all the difference in the world. If you don't remember when you bought that jar of cumin, then you should throw it out and start fresh.

GARLIC-CURRY CHICKEN THIGHS WITH YOGURT SAUCE

Garlic-Curry Chicken Thighs with Yogurt Sauce image

Yogurt gets used in two ways in this simple dinner party-worthy chicken dish: as a tenderizing marinade and mixed with the pan juices to create a rich sauce for serving.

Provided by Anna Stockwell

Categories Chicken Bake Low Fat Kid-Friendly Yogurt Curry Healthy Dinner Wheat/Gluten-Free Quick & Easy Quick and Healthy Small Plates

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 head of garlic (about 12 cloves), peeled, finely chopped
1/4 cup olive oil
2 tablespoons curry powder
2 cups plain Greek yogurt, divided
2 1/2 teaspoons kosher salt, divided
12 skin-on bone-in chicken thighs (about 6 pounds)
2 tablespoons fresh lemon juice

Steps:

Mix garlic, oil, curry powder, 1 cup yogurt, 2 tsp. salt, and 1/4 cup 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 425°F. 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 165°F, 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, 1/4 cup pan juices, remaining 1 cup yogurt, and remaining 1/2 tsp. salt in a medium bowl. If sauce is too thick, add more pan juices. Serve sauce alongside chicken.
Do Ahead
Chicken can marinate up to 1 day before cooking. Keep chilled.

ROASTED CHICKEN THIGHS WITH CAULIFLOWER AND HERBY YOGURT

Roasted Chicken Thighs With Cauliflower and Herby Yogurt image

This weeknight sheet-pan meal of crispy roasted chicken thighs and cauliflower gets a flavor boost from a tangy herbed yogurt sauce. If your cauliflower comes with leaves attached, don't toss them. Roast them alongside the florets; just toss them with a little bit of olive oil and add them to the sheet pan about halfway through the cooking time. Make sure to scoop up a bit of yogurt with each bite.

Provided by Yossy Arefi

Categories dinner, lunch, one pot, poultry, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon Aleppo pepper flakes (or 1/2 teaspoon red-pepper flakes)
3 tablespoons olive oil
Kosher salt and black pepper
6 bone-in, skin-on chicken thighs (about 3 pounds)
1 small head cauliflower (about 1 1/2 pounds), cut into 2-inch florets (about 5 cups)
3 shallots, quartered lengthwise (about 1 heaping cup)
1 1/4 cups Greek yogurt
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro, plus more for garnish
2 tablespoons lemon juice, plus more for serving
1 garlic clove, finely grated

Steps:

Heat oven to 425 degrees and set a rack in the center.
In a large bowl, whisk together the coriander, paprika and Aleppo pepper with 1 tablespoon oil and a big pinch of salt and pepper. Add the chicken to the bowl and toss to coat in the oil and spices. Arrange the chicken, skin-side up, on a large baking sheet.
Add the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper to the bowl. Toss to coat, then arrange the vegetables in a single layer surrounding the chicken.
Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, tossing the vegetables once or twice, about 40 minutes. (If the chicken is done before the cauliflower, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)
While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving.
Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice. Serve with a swoop of yogurt on the side, and fresh cilantro, if desired.

CHICKEN THIGH WITH CURRY SAUCE

Chicken Thigh With Curry Sauce image

I got this dish from an old Chinese cookbook. This dish is not the authentic way to make curry sauce but it is a much easier version for those days when you want some curry in a hurry! And it tastes great for a curry sauce without all the pounding and grinding of spices and what nots!!

Provided by syltel

Categories Curries

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

2 chicken thighs
4 tablespoons butter or 4 tablespoons oil
1/2 onion, sliced
4 tablespoons flour
2 1/2 tablespoons curry powder
1 teaspoon minced garlic
2 tablespoons chinese white rice wine
2 1/2 cups water
1 1/3 teaspoons salt
2 teaspoons sugar
1 pinch pepper
1 potato, cut into small pieces
1 carrot, cut into small pieces

Steps:

Heat butter or oil and stir fry onion over low heat until fragrant (about 4-5 minutes).
Then add in the curry paste and stir fry for 1 minute over low heat. Remove and set aside.
Make several vertical cuts on the chicken thighs.
In a pan, add in the chicken thighs,vegetables and ingredients A. Bring to boil. Reduce heat to medium then cover pan and cook for another 20 minutes.
Lastly, add in the curry paste with onion to thicken.
Serve dish over rice.

Nutrition Facts : Calories 627.9, Fat 38.8, SaturatedFat 18.9, Cholesterol 140, Sodium 1866.6, Carbohydrate 46, Fiber 6.7, Sugar 7.9, Protein 22

CURRY-AND-YOGURT BRAISED CHICKEN THIGHS

Curry-And-Yogurt Braised Chicken Thighs image

This recipe is from Food and Wine. I love curries, but so many of my recipes are too labor intensive for a week-night meal. This is relatively quick and easy. It's a great summer-time meal, when you can use farm-fresh produce. When fresh corn is not available, substitute 1/2 C frozen corn.

Provided by crrllssn

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup canola oil
1 1/2 lbs boneless chicken thighs
salt and pepper, for seasoning
all-purpose flour, for dusting
1 tablespoon gingerroot, minced
1 garlic clove, minced
1 serrano chili, thinly sliced
1 red bell pepper, cored, seeded, and cut into thin strips
1 tablespoon Madras curry powder
1 lb tomatoes, cored and coarsely chopped
1 ear of corn, kernels cut off
1/4 cup plain yogurt
1/2 cup water
cilantro leaf, for garnish

Steps:

In a large, deep skillet, heat oil. Season chicken with salt and pepper and lightly dust with flour. Add chicken to skillet and cook over high heat, turning once, for 6 minutes. Transfer chicken to a plate.
Add ginger, garlic, chile and bell pepper to skillet and cook over high heat until slightly softened, about 2 minutes. Stir in curry powder and cook 1 minute. Add tomatoes, corn, yogurt and water; stir until smooth. Season with salt and pepper.
Return chicken and any accumulated juices to skillet and bring to a boil. Cover and simmer over very low heat until chicken is tender and juices are slightly thickened, about 15 minutes. Sprinkle with cilantro and serve over cooked rice.

Nutrition Facts : Calories 544.5, Fat 40.9, SaturatedFat 8.9, Cholesterol 145, Sodium 148, Carbohydrate 12.8, Fiber 3.2, Sugar 5.8, Protein 32.2

Tips:

Use bone-in, skin-on chicken thighs. The bones and skin add flavor to the dish, and the skin gets crispy in the oven.
Marinate the chicken for at least 30 minutes. This will help the flavors to penetrate the chicken.
Use a heavy-bottomed pot or Dutch oven to cook the chicken. This will help to evenly distribute the heat and prevent the chicken from burning.
Don't overcrowd the pot. If you're cooking a lot of chicken, cook it in batches so that the chicken doesn't steam instead of fry.
Cook the chicken until it is cooked through. The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit.
Serve the chicken with your favorite sides. Some popular sides for garlic curry chicken thighs include rice, naan bread, and yogurt sauce.

Conclusion:

Garlic curry chicken thighs are a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the curry sauce is rich and creamy. This dish is sure to become a family favorite.