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.