Combine the yogurt and tandoori paste in large bowl. Add the wings and toss to coat. Marinate in the fridge 2 hours. Place the remaining ingredients in a food processor; pulse until finely chopped and well combined. Transfer to a bowl and keep in the fridge until wings are ready.
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set on the wings. Bake 30-35 minutes, turning once during cooking, or until cooked through. Broil a few minutes to richen their colour, if desired. Arrange on a platter and serve the chutney alongside for dipping.
Note: Tandoori paste is available in the Asian foods aisle.