You are here: Home » Recipes » Almond Yogurt Chicken Bombay Almond Yogurt Chicken Bombay Yield 4 servings PrintEmail Ingredients chicken4 -- chicken leg-thigh combination1/2 cup lemon juice2 cloves garlic cloves, minced2 teaspoons coriander2 teaspoons freshly grated ginger1 teaspoon cumin1 teaspoon dried crushed red pepper flakes1/4 teaspoon salt1 teaspoon vegetable oil -- Cilantro Sprigs -- small red chili peppersAlmond Yogurt Sauce1/3 cup plain yogurt2 tablespoons minced green onion2 tablespoons chopped tasted almonds1/2 teaspoon coriander1/2 teaspoon crushed red pepper flakes Instructions 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. 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.