Cheaters' Braise Baked Chicken Curry Recipe
Prep Time:
35 minutes
Cook Time:
40 minutes
Servings:
4 Servings
Ingredients
  • ½ cup plain Greek yogurt
  • 2 teaspoons salt, divided
  • 3 tablespoons garam masala, divided
  • 2 teaspoons coriander, divided
  • 1 tablespoon cumin
  • 2 tablespoons chili powder, divided
  • 1 teaspoon turmeric
  • 4 large bone-in, skin-on chicken thighs
  • 2 pounds russet potatoes, peeled and cut into 1-inch pieces
  • 2 (15-ounce) cans tomato sauce
  • 2 garlic cloves, minced
  • 1 inch fresh ginger, minced
  • ½ cup cashews
  • ½ cup frozen peas
Directions
  1. In a bowl, stir together the yogurt, 1 teaspoon salt, 1 ½ tablespoons garam masala, 1 teaspoon coriander, ½ tablespoon cumin, 1 tablespoon chili powder, and 1 teaspoon turmeric.
  2. Pat the chicken dry with a paper towel, then spread the yogurt mixture onto the chicken, completely coating each side. Place in a bowl, cover, and marinate for 30 minutes or up to overnight.
  3. When ready to bake, preheat the oven to 425 F. Place the potatoes into a baking dish and add the chicken on top. Add to the oven and roast until dark brown on top, about 30 minutes.
  4. In the meantime, whisk together the tomato sauce, remaining spices, garlic, and ginger in a separate bowl.
  5. Once chicken is browned on top, set the oven to 250 F. Take the chicken out of the oven and cover with tomato sauce mixture. Add a splash of water, then arrange the peas and cashews around the chicken.
  6. Cover the dish and bake until chicken is baked through and tomato sauce is thickened, about 10-15 minutes more.
  7. Remove from the oven and serve immediately with rice and naan.