Oven Baked Chicken Curry
For the Blender Paste
Main Ingredients & Spices
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Blender Paste
Add the chopped medium onion, 10-12 cloves of garlic, 1 inch of grated ginger, 1/4 cup of soaked and drained raw cashew nuts, 1 tablespoon of tomato paste, and 1/2 cup of plain unflavored yogurt into a blender jar. Blend until a fine, smooth paste is formed.
Marinate the Chicken
Place 1.5 lbs of bone-in skinless chicken thighs in a large mixing bowl. Pour the blended paste over the chicken. Add 1 cup of water to the blender jar, swirl to get any remaining paste, and set aside for later. Add 1 tablespoon of Kashmiri red chili powder (or paprika), 1 tablespoon of curry powder, 1 teaspoon of garam masala powder, 1.5 teaspoons of salt, 1 teaspoon of sugar, and 1/2 teaspoon of freshly ground black pepper to the chicken. Add 1 tablespoon of oil. Mix everything very well with your hands, ensuring the chicken pieces are thoroughly coated. Cover the bowl and refrigerate for a minimum of , or preferably longer, to allow the flavors to meld.
Prepare for Baking
One hour before you plan to bake, take the chicken out of the fridge to bring it to room temperature. Transfer the chicken pieces to an oven-safe pan or baking dish. Pour the reserved water from the blender jar (mixed with any remaining marinade) over the chicken. Add 1 lb of peeled baby potatoes around the chicken pieces. Tuck in 2 large dried bay leaves into the curry. Cover the pan tightly with aluminum foil.
Bake the Chicken Curry
Preheat your oven to 400°F (approximately 205°C) (200°C (approximately 390°F)). Place the covered pan in the preheated oven and bake for . After , carefully remove the aluminum foil. Spoon some of the luscious gravy over the chicken pieces to keep them moist. Return the uncovered pan to the oven and continue baking for another . If the gravy appears too thick during this stage, you may add about 1 cup of hot water to achieve your desired consistency. Continue spooning gravy over the chicken periodically until the total baking time of is complete and the chicken is cooked through and tender.
Garnish and Serve
Once baked, remove the chicken curry from the oven. Garnish generously with fresh cilantro. Remember to remove the dried bay leaves before serving. Serve hot with rice, roti, or naan.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Plan Ahead
Complete this step earlier to save time later.
- View Step 2Marinate the Chicken2 hours
Place 1.5 lbs of bone-in skinless chicken thighs in a large mixing bowl. Pour the blended paste over the chicken. Add 1 cup of water to the blender jar, swirl to get any remaining paste, and set aside for later. Add 1 tablespoon of Kashmiri red chili powder (or paprika), 1 tablespoon of curry powder, 1 teaspoon of garam masala powder, 1.5 teaspoons of salt, 1 teaspoon of sugar, and 1/2 teaspoon of freshly ground black pepper to the chicken. Add 1 tablespoon of oil. Mix everything very well with your hands, ensuring the chicken pieces are thoroughly coated. Cover the bowl and refrigerate for a minimum of 2 hours, or preferably longer, to allow the flavors to meld.
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- RefrigerateAt least 2 hours
Cover the bowl and refrigerate for a minimum of 2 hours, or preferably longer, to allow the flavors to meld.
Variations
Simple ways to adapt this recipe.
- You can add carrots alongCustomise
You can add carrots along with potatoes for extra vegetables.
- For an even richer curryCustomise
You can add some heavy cream on top before serving.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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