Roasted Curry Chicken Thighs with Yoghurt Cumin Sauce

Toasting and grinding your own spices here, makes all the difference in the world.  If you don’t remember when you bought that jar of cumin, then you should throw it out and start fresh.


  • 2 teaspoons whole cumin seeds
  • 4 garlic cloves
  • 3 tablespoons bottled green or red Thai curry paste
  • 2 cups whole greek yogurt
  • 3 pounds chicken thighs
  • Kosher salt and freshly cracked black pepper


  1. In a small dry heavy skillet over moderate heat toast seeds until fragrant, about 3 to 4 minutes.  Finely grind in a spice grinder or mortar and pestle.  Mash garlic to a paste and transfer half of the garlic to a medium bowl and whisk in curry paste, 1 cup yogurt, and half of the cumin.  Transfer chicken to a plastic sealable bag and pour yogurt mixture into bag, making sure all chicken is covered. Marinate, chilled for at least 12 hours and up to 24.
  2. Preheat oven to 425 degrees F.
  3. Remove chicken from marinade, pat dry and place on a baking sheet.  Bake in oven until cook through, about 30 to 35 minutes. 
  4. In a small bowl whisk remaining cup yogurt, remaining garlic and cumin. Serve a dollop of sauce on top of chicken.