Ingredients Jump to Instructions ↓

  1. 1 1/2 cups plain yogurt

  2. 1 thin slice ginger root -- p

  3. 1 cup bread crumbs

  4. 2 tablespoons chopped green chilies --

  5. 1 teaspoon sugar

  6. 4 chicken thighs -- skinned salt to taste

  7. 4 chicken legs -- skinned

  8. 3/4 cup fresh mint leaves dipping sauce

  9. 1/4 cup fresh coriander garlic puree from

  10. 1 head

  11. 1/4 cup fresh parsley leaves

  12. 1/2 small onion -- coarsely chop

Instructions Jump to Ingredients ↑

  1. Preparation : Preheat oven to 400F. 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 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. 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. 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 until a thin flecked green sauce is achieved. Serve at once.


Send feedback