This is a print preview of "Tandoori Spiced Chicken With Tomato Ginger Chutney" recipe.

Tandoori Spiced Chicken With Tomato Ginger Chutney Recipe
by Global Cookbook

Tandoori Spiced Chicken With Tomato Ginger Chutney
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  Servings: 6

Ingredients

  • 2 c. plain yogurt
  • 2 Tbsp. grnd coriander
  • 2 Tbsp. mild paprika
  • 1 1/2 Tbsp. grnd cumin
  • 1 1/2 Tbsp. grnd ginger
  • 1 Tbsp. garlic pwdr
  • 1 Tbsp. freshly-grnd black pepper
  • 1/2 tsp grnd cinnamon
  • 1/2 tsp grnd cardamom
  • 1/4 tsp grnd cloves
  • 6 x boneless skinless chicken breast halves (7 to 8 ounce ea)
  • 3 c. minced seeded tomatoes - (abt 1 1/4 lbs)
  • 3/4 c. minced red onion
  • 1/2 c. minced fresh mint
  • 3 Tbsp. chopped peeled fresh ginger
  • 3 Tbsp. fresh lime juice
  •     Salt to taste
  •     Freshly-grnd black pepper to taste

Directions

  1. For marinade: Whisk yogurt and next 9 ingredients in large bowl to blend. Add in chicken and turn to coat. Cover and chill overnight.
  2. For chutney: Combine all ingredients in medium bowl. Season to taste with salt and pepper. (Chutney can be made 1 day ahead. Cover and chill.)
  3. Prepare barbecue (medium-high heat). Brush grill with oil. Transfer marinade-coated chicken to barbecue grill. Grill chicken till cooked through, about 7 min per side. Transfer chicken to cutting board. Cut crosswise on diagonal into 1/2-inch-thick slices. Transfer to platter. Serve with chutney.
  4. This recipe yields 6 main-course servings.
  5. Comments: Not only is the yogurt marinade an excellent tenderizer, but it imparts a nice, mild tang as well. Begin marinating the chicken one day in advance.