Crispy Baked Chicken Curry combines the rich, vibrant flavors of traditional Indian curry with the delightful texture of crispy chicken. This dish is a fantastic fusion of two cooking techniques, offering a healthy and less labor-intensive alternative to fried chicken curries without compromising on taste. Originating from the Indian subcontinent, curries have traveled globally, and this recipe incorporates a baking method that ensures every bite is as flavorful as it is satisfying.

Ingredients

To prepare this delicious Crispy Baked Chicken Curry, you will need:

• Chicken thighs, skin on (6 pieces): They remain juicy and help achieve a crispy texture.
• Plain yogurt (1 cup): Acts as a tenderizer and base for the marinade.
• Garlic paste (1 tablespoon): Adds a sharp, aromatic flavor.
• Ginger paste (1 tablespoon): Provides a warm, spicy kick.
• Garam masala (2 teaspoons): A blend of ground spices that gives the curry its authentic flavor.
• Turmeric powder (1 teaspoon): Offers a beautiful color and earthy taste.
• Cumin powder (1 teaspoon): Brings a nutty, peppery element.
• Coriander powder (1 teaspoon): Delivers a slightly citrusy, woody essence.
• Chili powder (1/2 teaspoon): Adjust according to your heat preference.
• Lemon juice (2 tablespoons): Adds freshness and helps to tenderize the chicken.
• Salt (to taste)
• Pepper (to taste)
• Olive oil (2 tablespoons): For greasing and adding richness.
• Canned coconut milk (1 can): Adds creaminess and mellows the spices.
• Fresh cilantro (for garnish): Enhances the dish with a touch of green and a burst of flavor.

Instructions

Preparing the Marinade

1. Mix the Marinade: In a large bowl, combine yogurt, garlic paste, ginger paste, garam masala, turmeric, cumin, coriander, chili powder, lemon juice, salt, and pepper. Whisk until well combined.
2. Marinate the Chicken: Add the chicken thighs to the marinade. Ensure each piece is evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.

Baking the Chicken

3. Preheat Oven: Set your oven to 400°F (200°C). Grease a baking tray with olive oil.
4. Arrange the Chicken: Place the marinated chicken thighs skin-side up on the tray. Ensure they are not overcrowded to achieve a crispy texture.
5. Bake: Place in the oven and bake for 40-45 minutes or until the chicken is thoroughly cooked and the skin is golden and crispy.

Making the Curry Sauce

6. Prepare the Sauce: While the chicken is baking, pour the canned coconut milk into a saucepan. Add any remaining marinade and simmer over low heat for about 20 minutes, stirring occasionally.
7. Combine: Once the chicken is cooked, add it to the simmering curry sauce, spooning the sauce over the chicken to coat.

Tips and Variations

• Crispier Skin: If your chicken skin isn’t crispy enough post-baking, broil for 3-5 minutes or use an air fryer at 400°F for a few minutes.
• Baking Powder Trick: Dust a small amount of baking powder on the skin before baking to aid in crispiness.
• Variations: Add vegetables like bell peppers or potatoes for a hearty version, or swap coconut milk with cream for a richer sauce.

Nutritional Information

Per serving (approximately):

• Calories: 475
• Protein: 35g
• Carbohydrates: 12g
• Fat: 34g
• Sodium: 620mg
• Fiber: 2g
  
  

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This Crispy Baked Chicken Curry is not only a joy to prepare but also a feast for the senses. Its robust flavors and crispy texture make it a perfect meal for any day of the week. Try this recipe at home, share your experiences in the comments, and don’t forget to share with friends and family.