Remove skin and all visible fat from chicken. With sharp knife, make shallow slashes in meat. Place chicken in glass baking dish in one layer. Combine yogurt, garlic, ginger, lemon juice, paprika, chili powder, cumin and pepper in blender. Whirl until smooth. Brush over chicken. Marinate, refrigerated, 4 hours or overnight. Preheat oven to hot (450°). Remove chicken from refrigerator. Yogurt paste should coat meat. Place in oven. Immediately reduce oven temperature to moderate (375°). Bake for 50 minutes or until chicken is just cooked through. Makes 4 servings Nutrient Value Per Serving: 220 calories, 31 g protein, 8 g fat, 4 g carbohydrate, 112 mg sodium, 92 mg cholesterol. Exchanges: 4 lean meat. chick 20