New Delhi Chicken Thighs

Name: New Delhi Chicken Thighs
Prep time: P1H
Total time: P2H
Yield: 4
Cuisine: Indian
Ingredients: chicken thighs, boneless, skinless; cilantro; yogurt, plain; curry powder; mango chutney; paprika; vinegar; salt; garlic; cumin; ginger root; red pepper flakes

Yield

4 servings

Prep

1 hrs

Cook

50 min

Ready

2 hrs

Low Fat, Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
8	each	chicken thighs, boneless, skinless broiler/fryer type, skinned	*
1	tablespoon	cilantro chopped
1	cup	yogurt, plain
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	ginger root 1/2 inch long	*
¼	teaspoon	red pepper flakes ground

Ingredients

Amount	Measure	Ingredient	Features
8	each	chicken thighs, boneless, skinless broiler/fryer type, skinned	*
15	ml	cilantro chopped
237	ml	yogurt, plain
5	ml	curry powder
59	ml	mango chutney	*
5	ml	paprika
15	ml	vinegar
5	ml	salt
2	cloves	garlic halved
2.5	ml	cumin
1	piece	ginger root 1/2 inch long	*
1.3	ml	red pepper flakes ground

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 400℉ (200℃) oven, about 45 to 50 minutes, or until the chicken is brown and fork tender.

Makes four servings.