Yogurt Chicken With Garlic Mint Dipping Sauce Food

YOGURT-MINT MARINATED CHICKEN

Steps:

• Rinse chicken under cold water. Place in a large bowl and rub with salt and lemon juice. Set aside.
• Blend remaining ingredients; toss well to mix and then coat chicken.
• Seal bowl with plastic wrap and refrigerate for 24 hours.
• Preheat oven to 400* F.
• Place chicken on a foil-lined baking sheet and bake for 35 minutes.

GRILLED CHICKEN WITH A MINT AND YOGHURT SAUCE

Steps:

• Make gashes in the chicken flesh at several places.
• Mix the lime or lemon juice, honey, yogurt, seasoning, cumin powder, turmeric and ginger-garlic mince and half the mint.
• Marinade the chicken with this paste for 30 minutes to an hour.
• Cook the chicken under a moderately hot grill until thoroughly cooked and golden brown, turn the chicken occasionally during the cooking.
• Sprinkle with remaining mint, serve with potatoes and tomato salad.
• Note: I add and subtract ingredients for a slight change in flavour.
• I may use the garlic alone or no garlic, ginger, turmeric at all, depending on my mood.

YOGURT CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.
• In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).
• Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.

YOGURT CHICKEN WITH GARLIC-MINT DIPPING SAUCE

Steps:

• 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 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.
• DIPPING SAUCE:
• 1 C Plain Yogurt
• For Dipping Sauce: Place all the ingredients in a blender or food processor.
• Flick the motor on and off unti a thin flecked green sauce is achieved.
• Serve at once.