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Garlic Curry Yogurt Marinated Chicken

Posh Journal
Prep Time 3 hrs
Cook Time 50 mins
Total Time 3 hrs 50 mins
Servings 2 -4


  • 4 in skin-on bone- chicken thighs
  • 1 cup whole milk Greek yogurt
  • 2 tablespoons indian curry powder
  • 6 cloves garlic, minced
  • ¾ cup olive oil, or coconut oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons tomato ketchup
  • For cooking:
  • 1 cup low sodium chicken broth
  • 1 tablespoons olive oil
  • salt/pepper according to your taste


  • Mix greek yogurt, curry powder, garlic, fresh lemon juice, tomato ketchup, olive oil in a mixing bowl then add chicken thighs. Rub and marinade under skin of each thigh
  • Place marinated chicken into a zip lock bag and place in fridge for at least 3 hours.
  • In a large Dutch oven , heat one tablespoon olive oil over medium-high heat
  • Add marinated chicken and cook 3 minutes on each side or until lightly brown
  • Add broth and bring to a boil, Reduce heat, Cover the pot and simmer for 35 to 45 minutes or until chicken is done
  • Add more broth if the liquid is reducing too much
  • Add salt/pepper according to your taste
  • Serve with rice
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