Curry and Yogurt Roast Chicken from The Family Flavor

Oh you guys. I am so sorry for the torture of yesterday's brownie post.

Have you made them yet?

To make it up to you I will now share a recipe from The Family Flavor. 

This recipe is easy to put together, and so tasty your friends and family will thank you for it. 

You most likely already have all of the ingredients in your house too. If you don't have garam masala, get some! It adds such a nice warmth and goodness to your curries and stir frys--you will love the addition to your spice rack.

Here is the recipe, straight from The Family Flavor. You are going to love reading all about Whitney's recipes and getting to know her through her food. The cookbook is not only filled with good food, but good stories as well.

When my first son was just a baby, we would go on our little dates to the farmer’s market in the center of town in Glendora, CA. As I pushed his stroller along, we would see giant strawberries, bright peonies and cover bands playing top 80’s hits. And my favorite, the man selling Indian food from his small food cart. We would stand in the long line, smelling the curry and naan, and wait impatiently for a kebab and hummus. With our styrofoam box and plastic forks, we would find a shady bench and feast. Hot, tender spiced chicken dipped in cold garlic hummus was a bit of nirvana. This chicken takes me back there every time. Chicken is simply marinated in yogurt and spices and then roasted. It’s as juicy as can be and slathered in flavor. Just get some naan and hummus and you are set.

Curry and Yogurt Roast Chicken

2 cups plain yogurt

3 teaspoons curry powder

1 teaspoon garam masala

1 teaspoon ground coriander

1 teaspoon turmeric

8 bone-in chicken legs, thighs or both

Kosher salt, for seasoning

In a medium bowl, combine yogurt, curry powder, garam masala, coriander and turmeric. Whisk until well combined. Add chicken to a zip top bag and pour yogurt mixture over the top. Seal the bag tightly and press the yogurt mixture around the chicken. Let marinate in the fridge for at least 1 hour or up to 6 hours.

Set oven to 450 degrees F. Spray a broiler pan with non-stick spray. Or alternately, use a cooling rack set into a baking sheet. Set chicken on top and season lightly with salt. Roast for 45-50 minutes, or until an inserted thermometer reaches 165 degrees F.

Yields 6 servings.

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