Tandoori-Spiced Chicken with Tomato-Ginger Chutney

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

Ingredients

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

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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