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Almond Yogurt Chicken Bombay
4 chicken leg-thigh combinations
1/2 cup lemon juice
2 garlic cloves, minced
2 teaspoons coriander
2 teaspoons freshly grated ginger
1 teaspoon cumin
1 teaspoon dried crushed red pepper flakes
1/4 teaspoon salt
1 teaspoon vegetable oil
Almond Yogurt Sauce: recipe follows
Cilantro sprigs
Small red chili peppers
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. 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 coriander and 1/2
teaspoon dried crushed red pepper flakes. Refrigerate until
served.
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Recipes from the National Chicken Council
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