New Delhi Chicken Thighs

16 skinless chicken thighs
2 Cups plain lowfat yogurt
1/2 Cup mango chutney
2 Cloves garlic, minced
1/2 Teaspoon ginger
1 Tablespoon vinegar
2 Tablespoons chopped cilantro
2 Teaspoons curry powder
2 Teaspoons paprika
1 1/2 Teaspoon salt
1 Teaspoon cumin
1/4 Teaspoon ground red pepper
Arrange chicken in a single layer in shallow baking pan. Combine in blender container, yogurt, chutney, garlic, ginger, vinegar, cilantro, curry powder, paprika, salt, cumin, and red pepper; process until smooth. Pour yogurt sauce over chicken, turning pieces to coat all sides. Cover; marinate in refrigerator at least 1 hour, turning chicken occasionally. Bake, basting several times, in 400 degree oven 45 to 50 minutes until chicken is brown and fork tender. Serves 8.