Baked Curry Chicken with Yogurt Sauce

Yogurt plays a dual role in this simple recipe: It keeps the chicken juicy and tender after marinating and makes a simple and delicious sauce to balance the spice from the curry.


  • 1 (3 1/2) pound chicken, cut into 10 pieces
  • 1 3/4 cup plain whole milk yogurt, divided
  • 1 tablespoon hot curry powder
  • 2 teaspoons cumin
  • 1/4 cup finely chopped cilantro, divided
  • 1 clove garlic, minced
  • Kosher salt and freshly ground black pepper


Season the chicken on all sides with salt and pepper and add to a large resealable bag. In a medium bowl, whisk together 1 cup yogurt, curry powder and 2 tablespoons cilantro and pour over the chicken. Seal the bag and make sure the chicken is coated with the marinade. Place in the refrigerator and let marinate for at least 1 hour or up to 8 hours.

Meanwhile, make the sauce by mixing together the remaining 3/4 cups yogurt, cumin, remaining 2 tablespoons cilantro, and garlic. Cover and refrigerate.

Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or foil and spray lightly with non-stick spray.

Remove chicken from the marinade, let excess drip off and then place on the prepared sheet tray. Bake for 50-55 minutes, until chicken is golden brown and juices run clear. Let rest for 5 minutes before serving.

Serve the chicken with yogurt sauce.

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