New delhi chicken thighs

Yield: 4 servings

Measure Ingredient
8 THIGHS BROILER-FRYER SKINNED
1 tablespoon CHOPPED CILANTRO
1 cup PLAIN YOGURT
1 teaspoon CURRY POWDER
¼ cup MANGO CHUTNEY
1 teaspoon PAPRIKA
1 tablespoon VINEGAR
1 teaspoon SALT
2 CLOVES GARLIC,HALVED
½ teaspoon CUMIN
1 PIECE GINGERROOT,1/2 LONG
¼ teaspoon GROUND RED PEPPER

PHILLY.INQUIRER

IN A SHALLOW BAKING PAN,ARRANGE CHICKEN IN SINGLE LAYER.IN A BLENDER CONTAINER,PLACE THE

YOGURT,CHUTNEY,VINEGAR,GARLIC,GINGERROOT,CILANTRO,CURRY POWDER,PAPRIKA,SALT,CUMIN,AND RED PEPPER;PROCESS UNTIL SMOOTH. POUR THE YOGURT SAUCE OVER THE CHICKEN,TURNING TO COAT ON ALL SIDES.COVER AND MARINATE IN THE REFRIGERATOR AT LEAST ONE HOUR,TURNING THE CHICKEN OCCASIONALLY BAKE,BASTING SEVERAL TIMES,IN 400 DEGREE OVEN,ABOUT 45 50 MINUTES,OR UNTIL THE CHICKEN IS BROWN AND FORK TENDER. MAKES FOUR SERVINGS.

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