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
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.
- Cook 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
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Baked Chicken Thighs | Indian Baked Chicken Thigh 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.
- Cook 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.
Baked Chicken Thighs | Indian Baked Chicken Thigh Recipe https://twosleevers.com/indian-style-baked-chicken-thighs/
This Yellow Chicken Curry is full of wonderful Thai flavors and comes together quickly, so it’s perfect for a weeknight meal. It’s a great hands-off dinner and it’s yet another low carb chicken recipe to add to your weekly rotation.
Thai Baked Yellow Chicken Curry
I try 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 Yellow Chicken Curry and an Indian Style Coconut Milk chicken thighs.
I love that it’s baked, which means not only is it hands off, but the coconut milk makes an easy small amount of sauce with which to baste the chicken. Definitely, an easy, flavorful meal to make.
What Do I Eat With Thai Baked Yellow Chicken Curry?
You can serve Yellow Chicken Curry over rice or noodles to complete the meal. If you’re trying to stick to low-carb you can use a low-carb noodle, or riced cauliflower instead of traditional rice. Either way, you’re going to love the flavor profiles in this and how easily it comes together!
What Does Thai Yellow Curry Taste Like?
Thai Yellow Curry has a fairly mild flavor. The turmeric in the curry paste gives it a slightly sweet flavor with a hint of spice.
Is Yellow Curry Healthy?
Yellow curry paste is a mixture of ingredients. One of those is Turmeric. Turmeric is known for it’s anti-inflammatory and antioxidant benefits.
On top of this recipe having turmeric, it’s also low carb. Really, there’s no reason not to give it a try.
These Thai Baked Yellow Chicken Curry Thighs are the perfect solution for a weeknight dinner . With the help of your oven, you can have a delicious hand’s off meal in no time at all. If you like this recipe, share it with your friends on Facebook and Pinterest so they can try it too.
Accessories You May Need To Make This Recipe
- Gowise Air Fryer or Philips Avance XL or Breville Smart Oven Air
- Meat Thermometer . Essential for Air Fryer cooking!
- Air Fryer accessory set or 7-inch pan
- Tongs to move stuff around. I use either these big silicone tongs or this set of Smaller Tongs which are easier on my hands
- Measuring cups
- My favorite cutting board
- Good set of knives
Thai Yellow Curry Baked Chicken Thighs
Ingredients
- ▢ 1 pound Boneless Skinless Chicken Thighs
- ▢ 2 tablespoons Thai yellow curry paste
- ▢ 1/2 cup Full-Fat Coconut Milk
- ▢ 3 cloves Garlic
- ▢ 2 teaspoons Minced Ginger
- ▢ 1/8 cup crushed peanuts for topping , (optional)
Instructions
- n 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 pie pan.
- Cook 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 Indian-style Chicken thighs so that I had two different flavors of chicken to serve.
Get support & connect with our community on Facebook!
Nutrition
Want MoreLow CarbMeal Ideas?
- Keto Big Mac Salad - A favorite for the whole family because of my copycat sauce recipe taste just like the real thing!
- Low Carb Beef Stroganoff - Comfort food and Keto? Yes, it’s true!
- Low Carb Beef Shawarma - An easy weeknight dinner option you’ll want to make again and again!
- Ethiopian Beef Stew - You won’t believe how much flavor is packed into such a simple dish.
- Beef Rendang - Fall apart tender meat in less than an hour!
- Kheema Meatloaf - The perfect solution for the days you’re craving Indian food but are short on ingredients.
- Kimchi Beef Stew - An easy pour and cook recipe full of umami flavors.
- Bulgogi Burgers - Put your air fryer to work with this fun twist on burgers!
- Corned Beef and Cabbage - A classic done in a fraction of the time.
- Indian Beef Curry - Done in less than an hour and so good you’ll wonder why you haven’t made it before!
And don’t forget to check out my air fryer cookbooks! Every day easy air fryer , and Air Fryer Revolution .
