I've never been a fan of chicken on the bone but, for some reason, this recipe spoke to me when I saw it on "5 Ingredient Fix," one of my favorite Food Network shows. I have made this several times for my family and for others and have always gotten rave reviews. Not only is it easy, but chicken thighs are way cheaper than boneless, skinless chicken breasts. Hope you enjoy!!
Roasted Curry Chicken Thighs with Yogurt Cumin Sauce
2 teaspoons whole cumin seeds (I used an equal amount of powdered cumin instead)
4 cloves garlic
3 tablespoons bottled green or red Thai curry paste
2 cups whole Greek yogurt, divided
3 pounds chicken thighs
Kosher salt and freshly cracked black pepper
In a small, dry, heavy skillet over moderate heat, toast the cumin seeds until fragrant, 3 to 4 minutes. Finely grind in a spice grinder or mortar and pestle. (Omit this step if you use powdered cumin.) Mash the garlic to a paste and transfer half the garlic to a medium bowl. Whisk in the curry paste, 1 cup yogurt and half the cumin. Transfer the chicken to a plastic re-sealable bag and pour the yogurt mixture into the bag, making sure all the chicken is covered. Marinate in the refrigerator for at least 12 hours and up to 24 hours.
Preheat the oven to 425 degrees F.
Remove the chicken from the marinade, pat dry and place on a sheet pan. Bake until cooked through, 30 to 35 minutes.
In a small bowl, whisk the remaining 1 cup yogurt and the remaining garlic and cumin. Serve a dollop of sauce on top of the chicken.