Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Plain Yogurt 1 ea Thin Slice Ginger Root, P
1 c Bread Crumbs 2 tb Chopped Green Chilies, (c
1 x Salt Pepper To Taste 1 ts Sugar
4 ea Chicken Thighs, Skinned 1 x Salt To Taste
4 ea Chicken Legs, Skinned 3/4 c Fresh Mint Leaves
1 x Dipping Sauce 1/4 c Fresh Coriander (Chinese
1 x Garlic Puree From 1 Head 1/4 c Fresh Parsley Leaves
1/2 ea Small Onion, Coarsely Cho

Preheat oven to 400 Degrees F.
Pour yogurt into wide shallow bowl and set it on your work surface.
Season the bread crumbs with salt and freshly ground pepper. Spread
crumbs out on a platter and place next to the yogurt. Place a wire rack
over a baking sheet and set it aside. Dry chicken pieces. Dip each piece
into the yougurt untl throughtly coated on both sides. Then roll each
piece in the crumbs, pressing the piece in so that the crumbs adhere.
Each piece should be evenly coated. Place chicken on the wire rack. Bake
for 40 to 45 minutes.
To serve, place a piece of chicken on each of 4 small plates. Pour some
sauce in a crecent on the bottom edge of each plate around the chicken but
not on it. Place the remaining chicken on a platter and pass the
remaining souce in a clear pitcher. Serve hot or at room temperature.
DIPPING SAUCE:
1 C Plain Yogurt
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Place all the ingredients in a blender or food processor. Flick the motor
on and off unti a thin flecked green sauce is achieved. Serve at once.

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