Tandoori Chicken with Grilled Mango Chutney

Tandoori chicken is about one of my most favorite things to order whenever we find ourselves at an Indian restaurant. Something about that yogurt marinated chicken barbecued in a clay tandoori oven that just makes my heart sing and my taste buds water. A few weeks ago, we decided to take a recipe we had found for tandoori chicken out of a magazine clipping. What intrigued me about this was that it boasted tandoori flavor without the tandoori oven…rather you just grilled the chicken over hot charcoals. It sounded almost too good to be true, but I decided to take one for the team and give this one a try.

The chicken did come out moist and flavorful, but alas, I have to say that it lacked that special earthy flavor that you will only find from cooking chicken in that clay oven. So while it was amazingly easy and tasty, I have to say that this came out more like harissa chicken than it did tandoori.

All that chicken technicality aside, this dish did have an amazing accompaniment that I have to tell you about. Grilled mango chutney. This came out great…flavorful, easy, and just brought the chicken and rice to a whole other lush culinary level. I usually feel a little leery about grilled fruits in general and I went into this not quite sure what to think, but the results were quite pleasant. The mango when grilled is sweeter but not cloyingly so and when paired with the fresh sliced green onions and fresh ginger, it really transforms and takes on a multifaceted and sophisticated taste profile. Light and refreshing, I think this would also do well when served with grilled fish.

All in all I thought this dish was pretty good…maybe not quite delivering on all that its title suggests and promises, but still a good dish to have in your repertoire. It’s also a great example of how fruits can be utilized in a savory dish and be tasty and successful. Also, it just gives me an excuse to fire up the grill ‘cuz who doesn’t like a little charbroil in their lives, eh?

Tandoori Chicken with Grilled Mango Chutney

Adapted from Good Housekeeping

Yields 4 servings


3 tablespoons plain low-fat yogurt
1 tablespoon paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon cayenne
1 clove garlic, crushed with press
4 1/2 teaspoons grated peeled fresh ginger
Salt, to taste
4 medium (about 2 pounds) bone-in chicken breast halves , skin removed
2 firm-ripe mangoes
1 tablespoon light brown sugar
1 tablespoon cider vinegar
1 small green onion, thinly sliced
Cooked Basmati rice


In small bowl, mix yogurt, paprika, cumin, coriander, red pepper, garlic, 4 teaspoons ginger, and 1/2 teaspoon salt until blended. Pour yogurt marinade into large self-sealing plastic bag; add chicken, turning to coat. Seal bag, pressing out excess air. Place bag on plate and refrigerate chicken at least 1 hour or up to 4 hours.

Meanwhile, prepare outdoor grill for covered direct grilling over medium heat. Peel mangoes and cut lengthwise; slice from each side of long flat seed, as close to seed as possible. Cut away remaining flesh from around seed in as few pieces as possible. Place mango pieces on hot grill rack and cook about 8 minutes or until lightly charred and tender, turning over halfway through grilling. Transfer mangoes to cutting board and set aside until cool enough to handle.

Coarsely chop grilled mangoes and place in medium bowl. Add sugar, vinegar, green onion, 1/4 teaspoon salt, and remaining 1/2 teaspoon ginger; stir to combine. Makes about 2 cups chutney.

Remove chicken from marinade; discard marinade. Place chicken on hot grill rack. Cover grill and cook chicken 20 to 25 minutes or until juices run clear when thickest part of breast is pierced with tip of knife, turning chicken over once. Place chicken on platter and serve with mango chutney over Basmati rice.

~ by tastydesu on November 3, 2010.

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