YOGURT GARLIC-MINT CHICKEN

1 1/2 cups plain yogurt
1 cup bread crumbs
salt and pepper to taste
4 chicken legs, skin removed
4 chicken thighs, skin removed
FOR THE DIPPING SAUCE:
garlic puree from 1 head of garlic
1 slice ginger root
2 tbsp chopped green chilies
1 tsp sugar
3/4 cup fresh mint leaves
1/4 cup fresh parsley leaves
1/2 small onion-coarsely chopped
salt to taste
1/4 cup fresh coriander
1 cup plain yogurt

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 and roll each piece in the yogurt then crumb mixture. Each piece should be evenly coated. Place chicken on the wire rack.

Bake for 40 to 45 minutes.

TO PREPARE THE DIPPING SAUCE:
Place all the dipping sauce ingredients in a blender or food processor. Flick the motor on and off until a thin flecked green sauce is achieved. Serve at once.

To serve, place a piece of chicken on each of 4 small plates. Pour some dipping 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.

Servings: 4