Garlic-Curry Chicken Thighs with Yoghurt Sauce

Ingredients for Garlic-Curry Chicken Thighs with Yoghurt Sauce

• 1 head of garlic (about 12 cloves), peeled, finely chopped

• 60ml di olio d'oliva

• 2 tablespoons curry powder

• 475ml plain Greek yoghurt, divided

• 2 1/2 teaspoons kosher salt, divided

• 12 skin-on bone-in chicken thighs (about 2.7kg )

• 2 tablespoons fresh lemon juice

Mix garlic, oil, curry powder, 240ml yoghurt, 2 teaspoons salt, and 60ml water in a large bowl. Working in batches, add chicken thighs and turn to coat, using your hands to rub marinade under skin of each thigh. Transfer to a resealable plastic bag and chill at least 3 hours or up to overnight.

Position a rack in upper third of oven and preheat to 218°C. Transfer marinated chicken, skin side up, to a 13x9" baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 74°C, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.

Transfer chicken to a serving platter, reserving pan juices. Whisk lemon juice, 60ml pan juices, remaining 240ml yoghurt, and remaining 1/2 teaspoons salt in a medium bowl. If sauce is too thick, add more pan juices. Serve sauce alongside chicken.

Chicken can marinate up to 1 day before cooking. Keep chilled.

Avvertenza

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