Yogurt Garlic-Mint Chicken - serve 4

1 1/2 cup plain yogurt
Salt and pepper to taste
4 chicken legs-skinned
4 chicken thighs-skinned
1 cup bread crumbs
Dipping Sauce:
Garlic puree from 1 head
1 slice ginger root
2 tbsp chopped green chilies
1 tsp sugar
3/4 cup fresh mint leaves
1/4 cup fresh parsley leaves
1/2 small onion-coarsely chopped
Salt to taste
1/4 cup fresh coriander
1 cup plain yogurt

Preheat oven to 400 °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.