Ingredients Jump to Instructions ↓

  1. 4 whole chicken legs (drumstick plus thigh), skin removed

  2. 1 cup plain lowfat yogurt

  3. 2 tablespoons snipped fresh cilantro or parsley

  4. 1 tablespoon curry powder

  5. 2 cloves garlic , minced

  6. 1 teaspoon ground ginger

  7. 1 teaspoon paprika

  8. 2-3 teaspoons lime juice or lemon juice

  9. 1/2 teaspoon salt

  10. 2 tablespoons margarine or butter Fresh cilantro or parsley

Instructions Jump to Ingredients ↑

  1. Rinse chicken; pat dry. Lightly score the flesh of the chicken. Place chicken in a large plastic bag set into a shallow dish. In a small mixing bowl stir together yogurt, cilantro or parsley, curry powder, garlic, ginger, paprika, lime or lemon juice, and salt. Pour yogurt mixture over chicken. Seal bag; turn bag to coat chicken with marinade. Marinate in the refrigerator for 2-24 hours, turning bag occasionally. In a large skillet melt the margarine or butter over medium heat. Add the chicken legs and the yogurt mixture. Bring to boiling; reduce heat. Cover and simmer for 45-50 minutes, or till chicken is tender and no pink remains. Transfer chicken to a serving platter. Boil yogurt mixture gently for about 5 minutes, or till slightly thickened. If desired, garnish with cilantro or parsley.


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