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Tandoori-Spiced Chicken with Tomato-Ginger Chutney


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  • Marinade:
  • 2 cups plain yogurt
  • 2 T. ground coriander
  • 2 T. mild paprika
  • 1 1/2 T. ground cumin
  • 1 1/2 T. ground ginger
  • 1 T. garlic powder
  • 1 T. ground black pepper
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground cardamom
  • 1/4 tsp. ground cloves
  • 6 7-8 oz. skinless boneless chicken breast halves
  • Chutney:
  • 3 cups chopped seeded tomatoes (about 1 1/4 lbs.)
  • 3/4 c. chopped red onion
  • 1/2 cup chopped fresh mint
  • 3 T. minced peeled fresh ginger
  • 3 T. fresh lime juice



Step 1

For Marinade: Whisk yogurt and next 9 ingredients in large bowl to blend. Add chicken and turn to coat. Cover and refrigerate overnight.

For Chutney: Combine all ingredients in medium bowl. Season to taste with salt and pepper. (Chutney can be made 1 day ahead. Cover and refrigerate.)

Prepare bbq. (medium-high heat)Brush grill with oil. Transfer marinade-coated chicken to bbq. Grill chicken until cooked through, about 7 minutes per side. Transfer chicken to cutting board. Cut crosswise on diagonal into 1/2 inch-thick slices. Transfer to platter. Serve with chutney.


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