Tandoori-Spiced Chicken with Tomato-Ginger Chutney
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 main-course servings
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3 tablespoons fresh lime juice
- 1 tablespoon garlic powder
- 1 tablespoon ground black pepper
- 1 1/2 tablespoons ground cumin
- 2 cups plain yogurt
- 2 tablespoons ground coriander
- 1/2 teaspoon ground cardamom
- 3/4 cup chopped red onion
- 1/2 cup chopped fresh mint
- 3 tablespoons minced peeled fresh ginger
- 1 1/2 tablespoons ground ginger
- Carbohydrate 17 g(6%)
- Cholesterol 166 mg(55%)
- Fat 10 g(15%)
- Fiber 5 g(18%)
- Protein 53 g(107%)
- Saturated Fat 3 g(16%)
- Sodium 148 mg(6%)
- Calories 369
PreparationFor 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.
PreparationFor 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.
