Description
A delicious blend of spices and creamy coconut sauce enveloping tender chicken thighs, perfect for any gathering.
Ingredients
Scale
- 8 bone-in, skinless chicken thighs
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon grated fresh ginger
- 1 tablespoon grated garlic
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne pepper
- 1 can full-fat coconut milk
- 1 can diced tomatoes
- 2 tablespoons honey
- Salt to taste
- Fresh lime juice
- Fresh cilantro, chopped for garnish
Instructions
- In a large mixing bowl, combine Greek yogurt, lemon juice, ginger, garlic, turmeric, salt, black pepper, and chili powder. Add chicken thighs and ensure each is well-coated. Cover and marinate in the refrigerator for at least 1 hour or overnight.
- Preheat your oven to 400°F (200°C).
- Heat vegetable oil in an oven-safe skillet over medium heat and sauté chopped onions until soft and golden, about 5-7 minutes. Stir in ginger and garlic.
- Add cumin, coriander, garam masala, and cayenne pepper to the skillet and cook for an additional 30 seconds.
- Pour in coconut milk, diced tomatoes, honey, and salt; stir and bring to a gentle simmer.
- Carefully place marinated chicken thighs into the simmering sauce and spoon sauce over the chicken.
- Bake uncovered in the preheated oven for 35-40 minutes or until chicken reaches 165°F (74°C).
- Remove from oven and fold in lime juice. Let rest for 5 minutes before serving.
- Garnish with cilantro and serve with naan, basmati rice, or cauliflower rice.
Notes
Marinate chicken overnight for deeper flavor. You can substitute chicken for tofu for a vegetarian option.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 10g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg