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This Baked Chicken Thighs recipe is incredibly juicy, flavorful, and super simple to make. Enjoy all of the flavors of your favorite Indian inspired dishes in an easy one pan meal.
Why You HAVE To Try These Oven Baked Chicken Thighs
- Fast. Only 30 minutes of cooking time to have these delicious baked chicken thighs on your table.
- Easy. Just marinate, bake, and enjoy!
- Low Carb. With only 1 net carb per serving, you can enjoy this recipe without guilt if you're eating Keto.
- Delicious. Packed with authentic Indian flavors.
I'm trying to come up with recipes that use the same ingredients but make two flavors or two different dishes. This was one package of chicken thighs (about six, boneless, skinless thighs) and one can of coconut milk. I ended up making this dish and a Thai Yellow Curry Chicken Thighs. I still have half a can of coconut milk leftover, I need to figure out what to do with it. Perhaps a chia pudding, not sure yet.
How To Make Oven Baked Chicken Thighs
- In a quart ziplock bag put in the chicken, followed by all the other ingredients.
- Zip the top of the bag securely and then start smooshing all the ingredients together until well mixed.
- Let the bag rest overnight or at least an hour to let the flavors meld.
- Heat oven to 425 degrees. Put the chicken and the sauce in a foil-lined pie pan. I used a foil pan just because I wanted to be lazy and not have to mess with cleaning up.
- Cook for 20 minutes or until the internal temperature reaches 165 degrees.
I don't think I'd understood the beauty of this dish when I posted the recipe. The beautiful thing about it is that it makes a chicken curry without you having to do anything else. When you bake it in the marinade and let the coconut milk and spices all cook up on a wonderful base, it's exactly like having chicken curry, except without all the hassle.
What Temperature Should Chicken Thighs Be Cooked To?
For this Baked Chicken Thighs recipe, you will want to make sure your chicken is cooked to an internal temperature of 165F.
Tips And Tricks For Making Baked Chicken Thighs
- Don't skip the marinating time. Letting the chicken thighs soak in the flavors for at least an hour will make them even more flavorful.
- Avoid overcooking them. Keep a close eye on the internal temperature and pull them from the oven as soon as it reaches 165F. If they are overcooked, they can become dry.
- Pick the right side dish. These baked chicken thighs are delicious over rice or riced cauliflower. Use the extra juices from the pan for a delicious sauce.
Should I Cover Chicken With Foil When Baking?
Some people prefer to cover chicken with foil when they are baking it because it helps lock in moisture. Since this recipe uses chicken thighs (a naturally more moist cut of meat) you can skip the foil and still have chicken that isn't dry.
Want More Chicken Recipes?
- Instant Pot Butter Chicken- My most famous recipe.
- Low Carb Garlic Chicken- Has a sauce good enough to drink.
- Chicken Tikka Masala- Delicious Indian meal.
- Instant Pot Chicken Biryani- Comfort food at its finest.
- Chicken Korma- Just like your favorite restaurant.
- Chicken Vindaloo- Perfectly spiced in under 30 minutes.
If you like this Baked Chicken Thighs recipe as much as we do, make sure you share it with your friends on Facebook and Pinterest so they can enjoy it too.
Baked Chicken Thighs | Indian Baked Chicken Thigh Recipe
This Indian Style Baked Chicken Thighs recipe took me by surprise! I originally designed this recipe with leftover ingredients, and I this recipe turned out to be just as delicious, if not more so!
Print Recipe Rate Recipe
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Marinating Time: 1 hour hour
Total Time: 1 hour hour 30 minutes minutes
Course: Main Courses
Cuisine: Indian
Keyword: Baked Chicken Thighs, Indian Baked Chicken Thighs
Servings: 4
Calories: 75kcal
Author: Urvashi
Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe
Ingredients
- 3 Boneless Skinless Chicken Thighs, boneless and skinless
- 1/2 cup Full-Fat Coconut Milk
- 4 cloves Garlic, crushed
- 2 teaspoons Minced Ginger, grated
- 1 teaspoon Turmeric
- 1/2 teaspoon Cayenne Pepper
- 2 teaspoons Garam Masala
- 1/4 cup Onion, finely chopped
- 2 teaspoons Cilantro
Instructions
In a quart ziplock bag put in the chicken, followed by all the other ingredients.
Zip the top of the bag securely and then start smooshing all the ingredients together until well mixed.
Let the bag rest overnight or at least an hour to let the flavors meld.
Heat oven to 425 degrees. Put the chicken and the sauce in a foil lined pie pan. I used a foil pan just because I wanted to be lazy and not have to mess with cleaning up.
See AlsoBroccoli Beef RecipeCook for 20 minutes or until internal temperature reaches 165 degrees.
I served this with roasted cauliflower that I cooked at the same time, and in a separate pan. I also made Thai Chicken thighs so that I had two different flavors of chicken to serve.
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Nutrition
Calories: 75kcal | Carbohydrates: 2g | Fat: 7g | Fiber: 1g | Sugar: 1g
Tried this recipe?Follow @twosleevers and Pin it!
Don't forget to check out my other Keto cookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.
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Thai Yellow Curry Baked Chicken Thighs »
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Reader Interactions
Comments
Teresa Kubiak
"Let the bag rest overnight or at least an hour to let the flavors meld." In the refrigerator? The coconut milk will turn solid. Is this what is supposed to happen?
Reply
Fussbudget Foodie
I have a pound of ground chicken and was planning to make curry meatballs in coconut milk. And then I found this! For a pound of chicken would you double the seasoning ingredients to suit, keep as is, or eyeball it based on proportions?
Reply
URVASHI PITRE
Double it. Get enough seasoning and the sauce is utterly drinkable.
Reply
Fussbudget Foodie
Yes, it appears chicken thighs yield about 2.5-3 ounce of meat so doubling works perfectly for a pound of ground chicken. Thanks for the help!
Reply