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Tandoori-Spiced Chicken With Tomato-Ginger Chutney

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Ingredients

  • MARINADE:
  • 2 cups plain yogurt
  • 2 tablespoons ground coriander
  • 2 tablespoons mild paprika
  • 1 1/2 tablespoons ground cumin
  • 1 1/2 tablespoons ground ginger
  • 1 tablespoon garlic powder
  • 1 tablespoon freshly-ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 6 boneless skinless chicken breast halves (7 to 8 oz ea)
  • CHUTNEY:
  • 3 cups chopped seeded tomatoes - (abt 1 1/4 lbs)
  • 3/4 cup chopped red onion
  • 1/2 cup chopped fresh mint
  • 3 tablespoons minced peeled fresh ginger
  • 3 tablespoons fresh lime juice
  • Salt to taste
  • Freshly-ground black pepper to taste

Details

Servings 6

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 barbecue (medium-high heat). Brush grill with oil. Transfer marinade-coated chicken to barbecue grill. 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.

This recipe yields 6 main-course servings.

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