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Yogurt Chicken with Garlic-Mint Dipping Sauce















Low Cholesterol, Trans-fat Free


1 ½ cups yogurt, plain
1 cup bread crumbs
1 x salt and black pepper
to taste
4 each chicken thighs, boneless, skinless
4 each chicken legs
1 x dipping sauce
1 x garlic puree
from 1 head
½ small onions
coarsely chopped
1 each ginger root
thinly sliced
2 tablespoons green chili peppers
1 teaspoon sugar
1 x salt
to taste
¾ cup mint leaves
¼ cup coriander
fresh, chinese
¼ cup parsley leaves

Dipping Sauce
1 cup yogurt, plain


Preheat oven to 400 Degrees F.

Pour 1½ cups 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 198g (7.0 oz)
Amount per Serving
Calories 21028% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 288mg 12%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 7%
Sugars g
Protein 18g
Vitamin A 11% Vitamin C 14%
Calcium 25% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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