Tandoori-Spiced Chicken with Tomato-Ginger Chutney
By chbounds
Rate this recipe
4/5
(1 Votes)
Ingredients
- 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
Details
Preparation
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.
You'll also love
- Avgolemono Soup (Frugal Gourmet) 4/5 (1 Votes)
- Stir Fried Beef in Spicy Hunan... 4/5 (1 Votes)
- Cuban-style Pumpkin Soup 4/5 (1 Votes)
- Apple Cranberry Rhubarb Crisp 4.5/5 (2 Votes)
- Garden Fresh Cream of Tomato Soup 4/5 (1 Votes)
Review this recipe