Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Plain Yogurt
Salt Pepper To Taste
4 Chicken Legs-Skinned
4 Chicken Thighs-skinned
1 c Bread Crumbs

-----------------------DIPPING SAUCE----------------------------
Garlic Puree From 1 Head
1 sl Ginger Root
2 tb Chopped Green Chilies
1 ts Sugar
3/4 c Fresh Mint Leaves
1/4 c Fresh Parsley Leaves
1/2 sm Onion-coarsely chopped
Salt To Taste
1/4 c Fresh Coriander
1 c Plain Yogurt

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. 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 crescent 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 sauce in a clear pitcher.

Dipping Sauce: Place all the remaining ingredients in a blender or
food processor. Flick the motor on and off until a thin flecked green
sauce is achieved. Serve at once.

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