Categories: Chicken 
      Yield: 4 servings 
  
  1 1/2 c  Plain Yogurt 
           Salt & Pepper To Taste 
      4    Chicken Legs-Skinned 
      4    Chicken Thighs-skinned 
      1 c  Bread Crumbs 
 
-------------------------------DIPPING SAUCE------------------------------- 
           Garlic Puree From 1 Head 
      1 sl Ginger Root 
      2 tb Chopped Green Chilies 
      1 ts Sugar 
    3/4 c  Fresh Mint Leaves 
    1/4 c  Fresh Parsley Leaves 
    1/2 sm Onion-coarsely chopped 
           Salt To Taste 
    1/4 c  Fresh Coriander 
      1 c  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. 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. 
   
  Dipping Sauce: Place all the remaining ingredients in a blender or food 
  processor. Flick the motor on and off until a thin flecked green sauce is 
  achieved. Serve at once.