Tandoori-Spiced Chicken with Tomato-Ginger Chutney
Serves 6. Chutney makes about 3 1/2 cups.
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 cloves
6 skinless, boneless chicken breast halves (7-to 8-ounces each)
• grapeseed oil
Chutney:
3 cups seeded and chopped tomatoes (about 1 1/4 pounds)
3/4 cup chopped red onion
1/2 cup chopped fresh mint
3 tablespoons minced fresh ginger
3 tablespoons fresh lime juice
• salt and freshly ground pepper
-
Whisk yogurt, coriander, paprika, cumin, ginger, garlic powder, pepper, cinnamon and cloves in a large bowl to blend.
-
Add chicken and turn to coat.
-
Cover and refrigerate overnight.
-
Preheat grill to medium high heat.
-
Brush grill with oil.
-
Transfer marinated coated chicken to grill or grill pan.
-
Grill chicken until cooked through, about 7 minutes per side (until juices run clear).
-
Transfer chicken to cutting board and let rest for 5 minutes. Cut crosswise on diagonal into 1/2-inch thick slices.
-
Transfer to platter. Serve with Chutney (recipe follows).
Chutney Recipe:
-
Combine tomatoes, onion, mint, ginger and lime juice in a medium bowl.
-
Season to taste with salt and pepper.
-
Cover and refrigerate.
Make It Ahead: Chutney can be made one day ahead.
B-man 