Recipe - New Delhi Chicken Thighs

PHILLY.INQUIRER
8 THIGHS BROILERFRYER SKINNED
1 tablespoon CHOPPED CILANTRO
1 cup PLAIN YOGURT
1 teaspoon CURRY POWDER
One fourth cup MANGO CHUTNEY
1 teaspoon PAPRIKA
1 tablespoon VINEGAR
1 teaspoon SALT
2 CLOVES GARLIC,HALVED
One half teaspoon CUMIN
1 PIECE GINGERROOT,One half LONG
One fourth teaspoon GROUND RED PEPPER

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini