Tandoori-Spiced Chicken with Tomato-Ginger Chutney

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

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.

Ingredients:

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

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

Directions:

1. For marinade: Whisk yogurt and next 9 ingredients in large bowl to blend. Add chicken and turn to coat. Cover and refrigerate 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 refrigerate.)
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.

By RecipeOfHealth.com