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Tandoori Flavored Chicken with Fresh Peach Chutney

Kristine Kidd
Thin chicken breast cutlets pick up flavors quickly, making them a great choice for a quick dinner. Brown Jasmine rice and grilled patty pan squash were the perfect accompaniments to this spicy dinner. If patty pans are not available, zucchini, yellow summer squash or the bi-colored zephyr squash work well too. I cut the squash into 2-inch pieces and tossed them with olive oil and garam masala before grilling along with the chicken.
Makes 2 servings, plus leftovers for a salad later in the week
Course Weeknight Dinners
Servings 2

Ingredients
  

  • pounds chicken breast cutlets
  • 3 tablespoons fresh lime juice, divided
  • 2 tablespoons olive oil, divided
  • Coarse kosher salt and freshly ground pepper
  • ½ cup plain yogurt
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon minced shallot
  • 1 teaspoon garam masala
  • ½ teaspoon ground cumin
  • ¼ teaspoon mustard powder
  • 1 teaspoon cayenne pepper
  • ¾ teaspoon paprika
  • ¼ teaspoon turmeric
  • Fresh Peach Chutney, see recipe below

Instructions
 

  • Place the chicken in a medium bowl. Add 2 tablespoons of the lime juice, 1 tablespoon of the oil, ¼ teaspoon salt, and freshly ground pepper. Mix to coat.
  • In a small bowl, combine the yogurt, ginger, shallot, garam masala, cumin, mustard powder, and remaining 1 tablespoon lime juice. Heat the remaining 1 tablespoon oil in a small skillet or saucepan over medium heat until hot but not smoking. Remove the pan from the heat, add the cayenne, paprika, and turmeric and swirl to toast the spices. Stir the spice mixture into the yogurt, pour over the chicken, and mix well. Let marinate at room temperature while preparing the grill and making the chutney.
  • Prepare a barbecue grill with high heat. Transfer the chicken with the marinade clinging to it to the grill rack. Cook uncovered until browned and just springy to the touch, about 6 minutes on each side.
  • Place the chicken on plates and serve with the chutney.
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