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1 1/2 cups plain yogurt
1 thin slice ginger root
1 cup bread crumbs
2 tablespoons chopped green chilies
salt and pepper to taste
1 teaspoon sugar
4 chicken thighs, skinned
salt to taste
4 chicken legs, skinned
3/4 cup fresh mint leaves
Dipping sauce:
1/4 cup fresh coriander (Chinese parsley)
garlic puree from 1 head
1/4 cup fresh parsley leaves
1/2 small onion, coarsely chopped
1 cup plain yogurt
1. Preheat oven to 400 Degrees F.
2. Pour yogurt into wide, shallow bowl and set it on your work surface.
3. Season the bread crumbs with salt and freshly ground pepper. Spread crumbs out on a platter and place next to the yogurt.
4. Place a wire rack over a baking sheet and set it aside.
5. Dry chicken pieces. Dip each piece into the yogurt until thoroughly 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.
6. Place chicken on the wire rack. Bake for 40 to 45 minutes.
7. 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 souce in a clear pitcher. Serve hot or at room temperature.
Dipping Sauce:
1. Place all the 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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