Chicken curry has always been one of my favorite Indian recipes. There are so many different versions of this recipes across India, it is mind blowing! I decided to add another version, after I moved to the US. I had been baking several savory dishes and thought, why not make a baked version of chicken curry?!
What is Curry?
Wikipedia’s description of curry says it ‘is a dish with a sauce, seasoned with spices’. That sounds about right. I have grown up with curries in South India. There’s a staggering variety of curries in this region alone, with the spices, style of preparation and ingredients used. Curries can be wet or dry. Curries are generally paired with bread or rice.
Garam Masala
Over the last couple of decades, I have seen Indian packaged spiced powders occupy more and more aisles in grocery stores. The sheer variety of spices can overwhelm you. Pay attention to the ingredients list on the packages. The number of additives and chemicals used, for color, longevity is scary. I decided to pick up my mom’s basic garam masala recipe with just 3 basic ingredients. I add turmeric powder, cayenne pepper, for color and extra heat. You’ll be surprised with how much flavor you can get out of these basic spices.
Make-Your-Own Garam Masala
Baked Spicy Chicken Curry
The trick to this recipe is the marinade. I typically use boneless skinless chicken thighs for this dish. Yogurt softens the meat, making it tender and juicy. I also add saffron strands. Saffron gives this dish a unique flavor and complements spices like ginger, garlic, poppy seeds. Potato adds its own unique taste and texture to this dish. You’ll find this dish super easy to cook. It goes great with hot rotis.
Check out our delicious savory baked recipes:
- Crunchy Baked Plantain Chips
- Vegan, Spicy, Baked Eggplant
- Baked Okra
- Make-Your-Own Gluten Free Pizza
- Ponganalu – Savory Dosa Cupcakes
- Roasted Brussels Sprouts
- Vegan Stuffed Acorn Squash
- Masala Salmon
- Spiced Purple Sweet Potato-Cauliflower Bake
- Banana Nuggets
Did you make this recipe? We’d ★) rating below
Baked Spicy Chicken Curry
Ingredients
- 1/2 Pound Chicken - Pasture-raised Boneless Skinless Thighs
- 1/4 Cup Potato - Small Pieces, unpeeled
- 1/8 Cup Onion - Fine Cut
- 1/8 Cup Tomato - Fine Cut
- 1/8 Cup Cilantro - Fine Cut
- 1 Tablespoons Yogurt - Plain, Whole Milk
- 1 Teaspoon Ginger & Garlic Paste
- 1 Pinch Saffron
- 1 Pinch Turmeric Powder
- 1/2 Teaspoon Poppy Seeds
- 1/2 Teaspoon Garam Masala
- 1/2 Teaspoon Red Chili Powder
- 1/4 Teaspoon Sea Salt
- 1 Teaspoon Olive Oil
Instructions
- Prep your ingredients. Wash, drain chicken. Chop cilantro, potatoes, tomatoes and onions
- Transfer all ingredients to a bowl for marinating. Cover the dish and refrigerate for at least 2 hours (longer the better- you can go up to 6 hours)
- Spread a little olive oil on a foil placed on an oven safe baking tray. Transfer marinated curry to foil, add some more olive oil on top and then wrap with foil so the food is fully covered
- Preheat oven to 400 degrees Farenheit. Bake the marinated curry in the baking tray for 15 minutes. Remove the foil covering and bake for an additional 15 minutes. Turn the oven to broil and leave it to broil for 5 minutes. Transfer to serving dish and season with fresh cilantro. Serve with multigrain roti or methi paratha
- You can also serve this dish with Brown Jeera Rice
