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       Volume I - September 2, 2007

Tandoori Chicken and Chutney

Serves: 4


  Download this recipe.

4 boneless skinless chicken breast halves (about 1 1/4 pounds)
1/2 cup mango chutney
Hot cooked basmati rice, if desired

Spicy Yogurt Marinade:
1/2 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons grated ginger root
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground red pepper flakes
1/8 teaspoon ground cloves

Prepare Spicy Yogurt Marinade. Place chicken in shallow glass or plastic dish. Pour yogurt mixture over chicken. Cover and refrigerate 1 hour.

Cook chicken and yogurt mixture in 12-inch skillet over medium-high heat 15 to 20 minutes, turning chicken once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Top with chutney. Serve with rice.

Betty's Tip
Entertain your friends with this typical northern Indian meal by serving with traditional condiments, such as coconut, raisins, peanuts and chopped hard-cooked egg. You can find mango chutney in the condiment or ethnic food aisle of your supermarket.

From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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