New Delhi Chicken Thighs
Portion Size: 4 oz. chicken with sauce
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 ½ lbs. skinless boneless chicken thighs | |
| 2 cups plain nonfat yogurt | |
| 1/2 cup mango chutney | |
| 2 cloves garlic, minced | |
| 1/2 teaspoon ginger | |
| 1 tablespoon vinegar | |
| 2 tablespoons cilantro | Rinsed, trimmed and chopped. |
| 2 teaspoons curry powder | |
| 2 teaspoons paprika | |
| 1 1/2 teaspoon salt | |
| 1 teaspoon cumin | |
| 1/4 teaspoon ground red pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Arrange chicken in a single layer in shallow baking pan. | |
| 2 | In blender, combine yogurt, chutney, garlic, ginger, vinegar, cilantro, curry powder, paprika, salt, cumin, and red pepper; process until smooth. | |
| 3 | Pour yogurt sauce over chicken, turning pieces to coat all sides. Cover; marinate in refrigerator at least 1 hour, turning chicken occasionally. | |
| 4 | Bake, basting several times, in 400-degree oven 45 to 50 minutes until chicken is brown and fork tender. | Cook until chicken reaches internal temperature of 165 degrees F. |
Posted in Chicken Dinner Recipes
