Tandoori-Spiced Chicken with Tomato-Ginger Chutney
Serves 6. Chutney makes about 3 1/2 cups.
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 freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
6 skinless, boneless chicken breast halves (7-to 8-ounces each)
â€¢ grapeseed oil
3 cups seeded and chopped tomatoes (about 1 1/4 pounds)
3/4 cup chopped red onion
1/2 cup chopped fresh mint
3 tablespoons minced fresh ginger
3 tablespoons fresh lime juice
â€¢ salt and freshly ground pepper
Whisk yogurt, coriander, paprika, cumin, ginger, garlic powder, pepper, cinnamon and cloves in a large bowl to blend.
Add chicken and turn to coat.
Cover and refrigerate overnight.
Preheat grill to medium high heat.
Brush grill with oil.
Transfer marinated coated chicken to grill or grill pan.
Grill chicken until cooked through, about 7 minutes per side (until juices run clear).
Transfer chicken to cutting board and let rest for 5 minutes. Cut crosswise on diagonal into 1/2-inch thick slices.
Transfer to platter. Serve with Chutney (recipe follows).
Combine tomatoes, onion, mint, ginger and lime juice in a medium bowl.
Season to taste with salt and pepper.
Cover and refrigerate.
Make It Ahead: Chutney can be made one day ahead.