New Delhi Chicken Thighs

Course : Curry
Serves: 4
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8 medium thighs broiler-fryer skinned
1 tablespoon chopped cilantro
1 cup plain yogurt
1 teaspoon curry powder
1/4 cup mango chutney
1 teaspoon paprika
1 tablespoon vinegar
1 teaspoon salt
2 cloves garlic -- halved
1/2 teaspoon cumin
1 piece gingerroot -- 1/2 long
1/4 teaspoon ground red pepper

Preparation / Directions:

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 400F oven, about 45 50 minutes, or until the chicken is brown and fork tender. Makes four servings.

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