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Tandoori-Spiced Chicken with Tomato-Ginger Chutney


Tandoori is a classic Indian flavor and cooking technique. It refers both to the traditional clay Tandoor oven in which this dish is prepared and also describes the highly spiced yogurt marinade that coats the chicken.

  • 2 cups plain or low-fat yogurt
  • 2 tablespoons ground coriander
  • 2 tablespoons mild paprika
  • 1 1/2 tablespoon ground cumin
  • 1 1/2 tablespoon ground ginger
  • 1 tablespoon garlic powder
  • 1 tablespoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 6 each (6-oz.) boneless skinless chicken breasts
  • Canola or vegetable oil (for the grill)      
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 for at least 4 hours or overnight.

Preheat grill to medium-high. Clean grill grates with a stiff brush, then oil liberally to prevent sticking. (Note: To use a grill pan, preheat a lightly oiled grill pan to medium-high heat).

Remove chicken from marinade; discard marinade.

Arrange chicken in a single layer on the grill and cook, turning once, until the chicken is cooked through,* about 7 minutes per side.

Transfer chicken to a cutting board and let rest for 5 minutes. Cut crosswise on the diagonal into 1/2-inch thick slices. Arrange attractively on a platter and serve with the Tomato-Ginger Chutney.

* The chicken is done when an instant read thermometer inserted into the thickest part of the meat registers 165° F.

 Yield: 6 servings