Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Plain yogurt
1 c Bread crumbs
1 x Salt pepper to taste
4 ea Chicken thighs, skinned
4 ea Chicken legs, skinned
1 x Dipping sauce
1 x Garlic puree from 1 head
1/2 ea Small onion, coarsely cho
1 ea Thin slice ginger root, p
2 T Chopped green chilies, (c
1 ts Sugar
1 x Salt to taste
3/4 c Fresh mint leaves
1/4 c Fresh coriander (chinese
1/4 c Fresh parsley leaves

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
~--- 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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