Spicy Tangy Baked Chicken

# What You’ll Need:

→ Chicken & Marinade

01 - 8 bone-in, skinless chicken thighs

02 - 1 cup plain Greek yogurt

03 - 2 tablespoons lemon juice

04 - 1 tablespoon grated fresh ginger

05 - 1 tablespoon grated fresh garlic

06 - 1 teaspoon ground turmeric

07 - 1½ teaspoons kosher salt

08 - 1 teaspoon ground black pepper

09 - 1½ teaspoons chili powder

→ Curry Sauce

10 - 2 tablespoons vegetable oil

11 - 1 large onion, finely chopped

12 - 1 tablespoon grated fresh ginger

13 - 1 tablespoon grated fresh garlic

14 - 2 teaspoons ground cumin

15 - 2 teaspoons ground coriander

16 - 1 teaspoon garam masala

17 - ½ teaspoon cayenne pepper

18 - 1 can (14 ounces) full-fat coconut milk

19 - 1 can (14 ounces) diced tomatoes

20 - 1 tablespoon honey

21 - 1½ teaspoons salt

22 - 2 tablespoons fresh lime juice

→ Garnish

23 - ¼ cup fresh cilantro, chopped

24 - Lime wedges

# How To Make It:

01 - Combine yogurt, lemon juice, ginger, garlic, turmeric, salt, pepper, and chili powder in a large bowl. Add chicken thighs and toss to coat thoroughly. Cover and refrigerate for at least 1 hour or up to overnight.

02 - Preheat oven to 400°F (200°C).

03 - Heat vegetable oil in a large oven-safe skillet over medium heat. Add chopped onions and cook until soft and golden, approximately 5–7 minutes. Stir in ginger and garlic; cook for 1 minute.

04 - Add cumin, coriander, garam masala, and cayenne pepper to the skillet. Cook for 30 seconds until fragrant.

05 - Stir in coconut milk, diced tomatoes, honey, and salt. Bring mixture to a simmer.

06 - Nestle marinated chicken thighs into the simmering sauce. Spoon sauce over each thigh to coat evenly.

07 - Transfer skillet to preheated oven. Bake uncovered for 35–40 minutes until chicken reaches internal temperature of 165°F (74°C) and sauce bubbles around the edges.

08 - Remove skillet from oven and stir in lime juice. Allow to rest for 5 minutes before serving.

09 - Garnish with chopped cilantro and serve with basmati rice, naan, or cauliflower rice. Accompany with lime wedges.

# Expert Advice:

01 -

Chicken stays incredibly juicy because the yogurt marinade and coconut sauce do all the heavy lifting.
The oven method means you can actually relax instead of stirring constantly.
It tastes like you've been cooking all day, but honestly takes minimal active time.

02 -

Don't skip the marinating step—those 60 minutes transform tough chicken into something tender and deeply flavored.
Full-fat coconut milk is actually the difference between sauce and soup; don't cheap out here.
The lime juice at the end is crucial; add it just before serving, not before baking, or you'll lose that bright finish.

03 -