Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 355ml Plain yogurt

  2. 1 Ginger root - p

  3. 1 cup 146g / 5.1oz Bread crumbs

  4. 2 tablespoons 30ml Chopped green chilies -

  5. Salt & pepper to taste

  6. 1 teaspoon 5ml Sugar

  7. 4 Chicken thighs - skinned

  8. Salt to taste

  9. 4 Chicken legs - skinned

  10. 3/4 cup 30g / 1.1oz Fresh mint leaves

  11. Dipping sauce

  12. 1/4 cup 59ml Fresh coriander

  13. Garlic puree from 1 head

  14. 1/4 cup 10g / 0.4oz Fresh parsley leaves

  15. 1/2 cup 31g / 1.1oz Onion - coarsely chop (small)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400F.

  2. 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.

  3. Each piece should be evenly coated. Place chicken on the wire rack.

  4. 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.

  5. Place the remaining chicken on a platter and pass the remaining sauce in a clear pitcher. Serve hot or at room temperature.


  7. C Plain Yogurt Place all the ingredients in a blender or food processor.

  8. Flick the motor on and off until a thin flecked green sauce is achieved. Serve at once.


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