Tandoori-Spiced Chicken with Tomato-Ginger ChutneyScott Peterson
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.
Recipe information
Yield
Makes 6 main-course 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 ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
6 7- to 8-ounce skinless boneless chicken breast halves
Chutney
3 cups chopped seeded tomatoes (about 1 1/4 pounds)
3/4 cup chopped red onion
1/2 cup chopped fresh mint
3 tablespoons minced peeled fresh ginger
3 tablespoons fresh lime juice
Preparation
For marinade:
Step 1
Whisk yogurt and next 9 ingredients in large bowl to blend. Add chicken and turn to coat. Cover and refrigerate overnight.
For chutney:
Step 2
Combine all ingredients in medium bowl. Season to taste with salt and pepper. (Chutney can be made 1 day ahead. Cover and refrigerate.)
Step 3
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.
