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Oven-Fried Indian Chicken

Source of Recipe

Sunday_Dinner@yahoogroups.com

1/2 cup plain dry bread crumbs
1 tablespoon butter or margarine, melted
4 large boneless, skinless chicken thighs (about 2 lbs.) Try breasts
1 teaspoon paprika
1/2 teaspoon dried coriander
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground red pepper
Half of one fresh lemon

1 container (8 oz.) plain low-fat yogurt
1/2 cup fresh cilantro leaves
1/4 cup fresh mint leaves
1 teaspoon fresh lemon juice
1/4 teaspoon salt
Pinch ground red pepper
1/2 teaspoon ground cumin


1. Heat oven to 425 degree F. Combine crumbs and melted butter in
small bowl; toss to combine. Set aside.

2. Between two sheets of wax paper, pound chicken thighs lightly to
1/2-inch thick. In small bowl, combine paprika, cumin, and coriander.
Stir in the 1/2 teaspoon salt, the ginger, and the 1/8 teaspoon red
pepper. Rub mixture on both sides of each chicken piece. Lightly
squeeze a few drops of lemon juice over each piece, then dip into crumbs to
coat both sides evenly, patting if necessary. Place on cookie sheet and
bake 17 to 20 minutes, until juices run clear. Serve with Yogurt Sauce and
steamed rice. Makes 4 servings.

3. Make Yogurt Sauce: While chicken is baking, combine all sauce
ingredients in blender; puree just until smooth. Makes about 1 cup.


Nutritional facts per serving
calories: 385, total fat: 13g, saturated fat: 5g, cholesterol: 200mg,
sodium: 766mg, carbohydrate: 14g, protein: 49g