1 1/2 c Plain Yogurt
1 ea Thin Slice Ginger Root
1 c Bread Crumbs
2 tb Chopped Green Chilies
1 x Salt & Pepper To Taste
1 ts Sugar
4 ea Chicken Thighs, Skinned
1 x Salt To Taste
4 ea Chicken Legs, Skinned
3/4 c Fresh Mint Leaves
1 x Dipping Sauce
1/4 c Fresh Coriander (Chinese Parsley)
1 x Garlic Puree From 1 Head 1/4 c Fresh Parsley Leaves
1/2 ea Small Onion, Coarsely Chopped
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.
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.