Curry Chicken Thighs (bone-in) (side) Recipe

Prepare and marinate

Pat chicken thighs dry with paper towels. In a large bowl, combine yogurt, minced garlic, grated ginger, ground cumin, ground coriander, turmeric, curry powder, paprika, lemon juice, salt, pepper and 1 tablespoon vegetable oil. Stir to a smooth paste. Add chicken thighs and rub marinade under the skin and all over each piece. Cover and refrigerate for at least 1 hour, preferably 4 hours or up to overnight for best flavor.

Sear the chicken

Heat 2 tablespoons oil or ghee in a large heavy skillet or Dutch oven over medium-high heat until shimmering. Remove excess marinade from thighs (do not wipe completely; keep a thin coating). Place thighs skin-side down, cook without moving for 5–7 minutes until skin is deep golden-brown and releases easily. Flip and sear the other side 2 minutes. Transfer seared thighs to a plate.

Cook aromatics

Lower heat to medium. If pan is dry, add a splash (1 teaspoon) oil. Add sliced onion and sauté 6–8 minutes until soft and lightly caramelized. Add sliced garlic and julienned ginger; cook 1 minute until fragrant. Stir in tomato paste and cook 1–2 minutes to darken slightly.

Deglaze and simmer

Add canned diced tomatoes with their juices, stirring to scrape browned bits from the pan. Pour in chicken stock (or water) and coconut milk, then stir to combine. Add brown sugar and bay leaf. Bring sauce to a gentle simmer.

Finish in sauce

Return seared chicken thighs to the pan, skin-side up, nestling them into the sauce. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes, until an instant-read thermometer in the thickest part (avoiding bone) reads 74°C (165°F) and the sauce has slightly thickened. Stir sauce gently once or twice while simmering to prevent sticking but avoid disturbing the skin too much.

Taste the sauce and adjust salt and pepper to preference. If you want more heat, stir in red chili flakes or sliced fresh chilies and simmer 1 minute more.

Sprinkle chopped cilantro over the chicken. Serve the thighs hot with lime wedges for squeezing over. This dish makes a flavorful side — serve alongside rice, flatbread, or a vegetable side. Leftovers keep 2–3 days in the refrigerator.