Chicken leg quarters are marinated in traditional spices of India, baked and served with an almond yogurt sauce.

Almond Yogurt Chicken Bombay

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)
Cilantro sprigs
Small red chili peppers

1. 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.
2. 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.
3. Bake, brushing occasionally with reserved marinade, in 400°F (205°C) oven 40 minutes or until fork can be inserted in chicken with ease.
4. 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 ground coriander and 1/2 teaspoon dried crushed red pepper flakes. Refrigerate until served.

Recipe provided courtesy of the National Chicken Council. Used with permission.