Recipe information
Yield
6 main-course
Ingredients
MARINADE
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 ground black pepper
1
/2 teaspoon ground cinnamon
1
/2 teaspoon ground cardamom
1
/4 teaspoon ground cloves
6
7-to-8-ounce skinless boneless chicken breast halves
CHUTNEY
3
cups chopped seeded tomatoes (about 1 1/4 pounds)
3
/4 cup chopped red onion
1
/2 cup chopped fresh mint
3
tablespoons minced peeled fresh ginger
3
tablespoons fresh lime juice
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Preparation
MARINADE
Step 1
Whisk yogurt and next 9 ingredients in large bowl to blend. Add chicken and turn to coat. Cover and refrigerate overnight.
CHUTNEY
Step 2
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.
Step 3
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.