Almond Yogurt Chicken Bombay

  • Yield: 4 servings


4-- chicken leg-thigh combination
1/2cup lemon juice
2cloves garlic cloves, minced
2teaspoons coriander
2teaspoons freshly grated ginger
1teaspoon cumin
1teaspoon dried crushed red pepper flakes
1/4teaspoon salt
1teaspoon vegetable oil
-- Cilantro Sprigs
-- small red chili peppers
Almond Yogurt Sauce
1/3cup plain yogurt
2tablespoons minced green onion
2tablespoons chopped tasted almonds
1/2teaspoon coriander
1/2teaspoon crushed red pepper flakes



  1. In a zip-lock plastic bag, mix together lemon juice, garlic, coriander, ginger, 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. 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 chili peppers.  Serve Almond Yogurt Sauce in separate bowl for spooning over chicken.  
  2. 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 coriander and 1/2 teaspoon dried crushed red pepper flakes.  Refrigerate until served.