In a large bowl, MIX garlic, oil, curry powder, 1/2 of yogurt, 3/4 of salt, and water.
Working in batches, ADD chicken thighs; TURN to coat, using your hands to RUB marinade under skin of each thigh.
TRANSFER to a resealable plastic bag; CHILL from 3 hours to overnight.
POSITION rack in upper third of oven; PREHEAT to 425°F.
TRANSFER marinated chicken, skin side up, to a 13x9" baking dish.
ROAST chicken until skin is browned and thickest part of chicken registers 165°F, about 35 minutes (If chicken skin starts to burn, MOVE pan to a lower rack to finish cooking).
TRANSFER chicken to a serving platter; RESERVE pan juices.
In a medium mixing bowl, WHISK lemon juice, 1/4 cup pan juices, remaining yogurt, and remaining salt (If sauce is too thick, ADD more pan juices).
1. Select thighs that are BONE-IN and SKIN-ON
Per Serving (excluding unknown items): 543 Calories; 41g Fat (67.8% calories from fat); 36g Protein; 7g Carbohydrate; 1g Dietary Fiber; 168mg Cholesterol; 967mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 5 1/2 Fat; 0 Other Carbohydrates.