Tandoori-Spiced Chicken with Tomato-Ginger Chutney

Tandoori-Spiced Chicken with Tomato-Ginger Chutney
Photo by Scott Peterson

Ingredients

  • ½ cup fresh mint
  • 3 cups tomatoes
  • 2 cups plain yogurt
  • ¾ cup red onion
  • ½ teaspoon ground cardamom
  • 1 ½ tablespoons ground ginger
  • ¼ teaspoon ground cloves
  • + 9 more ingredients
    • 3 tablespoons fresh ginger
    • 1 tablespoon garlic powder
    • 1 tablespoon ground black pepper
    • ½ teaspoon ground cinnamon
    • 2 tablespoons mild paprika
    • 1 ½ tablespoons ground cumin
    • 3 tablespoons fresh lime juice
    • 2 tablespoons ground coriander
    • 6 7- to 8-ounce skinless boneless chicken breast halves

Whisk yogurt and next 9 ingredients in large bowl to blend. Add chicken and turn to coat. Cover and refrigerate overnight. 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). B...

View full recipe at Epicurious

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