Yogurt Chicken With Garlic-Mint Dipping Sauce

Course : Dips
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 1/2 cups plain yogurt
1 piece ginger root thin slice
1 cup bread crumbs
2 tablespoons chopped green chilies
1 teaspoon salt and pepper to taste
1 teaspoon sugar
4 pieces chicken thighs -- skinned
1 teaspoon salt to taste
4 pieces chicken legs -- skinned
3/4 cup fresh mint leaves
---dipping sauce
1/4 cup fresh coriander
1 whole garlic puree from 1 head
1/4 cup fresh parsley leaves
1/2 small onion -- coarsely chop

Preparation / Directions:

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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Dips Recipes