Thursday, June 30, 2011

Grilled Indian-spiced Chicken with Tomato Chutney

I love Indian food and there is almost done available in the restaurants around here so I've had no choice but to develop a repertoire of dishes. In the winter, that means lots of curries and lentils. In the summertime, I want something to throw on the grill. Last summer's recipe for Silken Chicken Tikka Kebabs with Fresh Mango Chutney is a true keeper, but I am always eager to find more. While going through a big pile of recipe print-outs this week (I am, ahem, a recipe hoarder of a certain type), this Cooking Light recipe caught my eye.

I adapted the recipe by increasing the spices, eliminating the oil and making a yogurt-based marinade to both flavor and tenderize the chicken.

Grilled Indian-spiced Chicken with Tomato Chutney

For the Chicken:
  • 1/2 cup yogurt
  • 1 teaspoon lemon juice
  • 1 teaspoon ground coriander
  • 1 teaspoon spicy curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 4 boneless skinless chicken breast halves
  • 1/2 teaspoon salt
  • Cooking spray
  • 1/2 cup chopped cilantro
For the Tomato Chutney:
  • 2 tablespoon olive oil
  • 1/2 cup chopped shallots
  • 2 minced seeded Serrano chile
  • 2 teaspoons minced peeled fresh ginger
  • 1 tablespoon minced garlic clove
  • 2 cups coarsely chopped seeded tomato
  • 1/4 cup red wine vinegar
  • 2 tablespoons sugar
  • 2 teaspoons brown mustard seeds
  • 1 teaspoon Kosher salt
  1. To marinate the chicken, heat a small heavy-bottom skillet over medium heat. Add the coriander, curry, cumin, and black pepper. Cook for 1-2 minutes, stirring frequently, until the spices release their aroma.
  2. Combine the half cup of yogurt with the lemon juice and spices. Slather the mixture on the chicken breasts. Sprinkle evenly with 1/2 teaspoon salt. Let the chicken marinate for at least 30 minutes.
  3. To prepare the chutney, heat the olive oil in a small heavy-bottomed skillet over medium heat. Add the shallots and the Serrano. Cook for 2 minutes, stirring frequently.
  4. Add the ginger and garlic. Cook for a minute, stirring frequently.
  5. Add the tomato, vinegar, sugar, mustard seeds, and 1/2 teaspoon salt, and bring to a boil. Cover the skillet, reduce the heat, and simmer the chutney for 10-15 minutes. Uncover and simmer about another 5 minutes or until mixture is thick.
  6. Set aside, and keep warm.
  7. Prep a gas grill by preheating on high, cleaning it thoroughly and spraying with cooking spray.
  8. Take the chicken out of the marinade, letting the excess drip back into the dish. Put the chicken on the grill, searing it for 4 minutes on each side, then turning it occasionally until it is done.
  9. Top the chicken with the tomato chutney and garnish with cilantro.
Yield: 4 servings
Prep time: 65 minutes (including one hour of marinating)
Cook time: 30 minutes

We managed to avoid the late afternoon thundershowers that have been soaking our cushions lately so were able to dine al fresco on an enviably cool mountain evening. The meal was rounded out with basmati rice, sliced mango and whole wheat naan that I picked up at Earth Fare.

The yogurt tenderizes the chicken, and grilling adds the perfect textural component. And the chutney! More sweet than spicy, it adds a lovely freshness to the dish. Best boneless skinless chicken breast I've had in a while!


Alli Shircliff said...

I like your idea of giving everyone 1/2 cup chutney...sounds really good!

Leslie said...

That sounds great. I like the addition of the yogurt. I'll bet mango chutney would be another good topper. I made a pineapple salsa the other day that you might like. Very fresh and easy.

Lynn said...

Leslie -- check out the fresh mango chutney recipe on the blog (there is a search button over on the right). It would also make a great topping.