Tandoori-Spiced Chicken With Tomato-Ginger Chutney

Tandoori-Spiced Chicken With Tomato-Ginger Chutney
Tandoori-Spiced Chicken With Tomato-Ginger Chutney

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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

Directions

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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