Yogurt Chicken with Garlic-Mint Dipping Sauce
Yield
4 servingsPrep
15 minCook
40 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
yogurt, plain
|
|
| 1 | cup |
bread crumbs
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | each |
chicken thighs, boneless, skinless
skinned |
*
|
| 4 | each |
chicken legs
skinned |
*
|
| 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
chopped |
|
| 1 | teaspoon |
sugar
|
|
| 1 | x |
salt
to taste |
*
|
| ¾ | cup |
mint leaves
fresh |
*
|
| ¼ | cup |
coriander
fresh, chinese |
*
|
| ¼ | cup |
parsley leaves
fresh |
|
|
Dipping Sauce |
* | ||
| 1 | cup |
yogurt, plain
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
yogurt, plain
|
|
| 237 | ml |
bread crumbs
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | each |
chicken thighs, boneless, skinless
skinned |
*
|
| 4 | each |
chicken legs
skinned |
*
|
| 1 | x |
dipping sauce
|
* |
| 1 | x |
garlic puree
from 1 head |
* |
| 0.5 | small |
onions
coarsely chopped |
|
| 1 | each |
ginger root
thinly sliced |
*
|
| 3E+1 | ml |
green chili peppers
chopped |
|
| 5 | ml |
sugar
|
|
| 1 | x |
salt
to taste |
*
|
| 177 | ml |
mint leaves
fresh |
*
|
| 59 | ml |
coriander
fresh, chinese |
*
|
| 59 | ml |
parsley leaves
fresh |
|
| 0 |
Dipping Sauce |
* | |
| 237 | ml |
yogurt, plain
|
|
Directions
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.
