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

Servings: 4

Preheat oven to 400'. 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 yogurt until 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 40-45 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 sauce in a clear pitcher. Serve hot or at room
temperature.

DIPPING SAUCE: Place all the ingredients plus 1 cup plain yogurt 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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