Recipe

Yogurt Chicken Bombay Recipe

	Chefmeow / All my dishes 7 months, 4 weeks ago YOGURT CHICKEN BOMBAY This recipe came from an estate sale. I obtained it when I purchased the family collection from the Preston Estate in Blackburn, Texas in 1988. Prep:10m Cook:45m Servings:4	Chefmeow
	main chicken yogurt creamy lemon garlic cumin pepper

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Ingredients

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

Cilantro sprigs

Small red chili peppers

Almond yogurt sauce:

1/3 cup plain yogurt

2 tablespoons minced green onion

2 tablespoons chopped toasted almonds

1/2 teaspoon coriander

1/2 teaspoon dried crushed red pepper flakes

Directions

In plastic bag mix together lemon juice, garlic, coriander, ginger, cumin, red pepper and salt.

Remove 2 tablespoons mixture and set aside.

Place chicken in plastic bag then seal and shake to coat and marinate in refrigerator 30 minutes.

Remove chicken from marinade and drain then place skin side up on rack in jelly roll pan.

Add vegetable oil to reserved marinade and brush on chicken.

Bake in 400 oven for 40 minutes basting occasionally with reserved marinade.

To serve place chicken on serving platter and garnish with cilantro sprigs and red chili peppers. Serve sauce in separate bowl for spooning over chicken.

To make sauce combine all ingredients in small bowl and mix well.

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