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Tandoori-Spiced Chicken with Tomato-Ginger Chutney
6 Main-Course
Steps
- 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. DO AHEAD 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.
Originally published at Bonappetit.com. Reproduced for personal collection.
