Almond Yogurt Chicken Bombay
Chicken leg quarters are marinated in the classic spices of India, baked and served with a delicious almond yogurt sauce.
1/2 cup lemon juice
2 garlic cloves, minced
2 teaspoons ground coriander
2 teaspoons freshly grated gingerroot
1 teaspoon ground cumin
1 teaspoon dried crushed red pepper flakes
1/4 teaspoon salt
4 chicken leg-thigh combinations
1 teaspoon vegetable oil
Almond Yogurt Sauce (recipe follows)
Small red chile peppers
- In a zip-lock plastic bag, mix together lemon juice, garlic, coriander, gingerroot, cumin, red pepper and salt. Remove 2 tablespoons of mixture and set aside. Place chicken in plastic bag, seal and shake to coat. Marinate in refrigerator 30 minutes.
- Remove chicken from marinade; drain. Place chicken, skin side up, on rack in jelly roll pan. Add vegetable oil to reserved marinade and brush on chicken.
- Bake, brushing occasionally with reserved marinade, in 400°F (205°C) oven 40 minutes or until fork can be inserted in chicken with ease.
- To serve, place chicken on serving platter and garnish with cilantro sprigs and red chile peppers. Serve Almond Yogurt Sauce in separate bowl for spooning over chicken.
Makes 4 servings.
Almond Yogurt Sauce: In small bowl, mix together 1/3 cup plain yogurt, 2 tablespoons minced green onion, 2 tablespoons chopped toasted almonds, 1/2 teaspoon ground coriander and 1/2 teaspoon dried crushed red pepper flakes. Refrigerate until served.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.