Tandoori Chicken with Mint Chutney

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Tips for Experienced Cooks

To elevate the dish, try grilling the chicken instead of baking. Grilling adds a smoky flavor that complements the marinade beautifully. If you're grilling, ensure the grill is preheated and the grates are oiled to prevent sticking. As an additional tip, you might experiment with adding a small amount of smoked paprika to the marinade to accentuate that grilled flavor, even in the oven. Moreover, consider making the mint chutney a few hours ahead or even the night before; this allows the flavors to meld together, enhancing its taste.

Step 1: Prepare the Marinade

In a large bowl, whisk together the yogurt, lemon juice, olive oil, cumin, paprika, coriander, turmeric, salt, black pepper, cayenne pepper, garlic, cilantro, mint, parsley, and red onion.

  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 4 cloves garlic (minced)
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped mint
  • 1/4 cup chopped parsley
  • 1/2 red onion (diced)

Step 2: Marinate the Chicken

Add the chicken to the bowl with the marinade and toss to coat. Cover and refrigerate for at least 2 hours, or overnight.

  • 1 lb boneless, skinless chicken breasts

Step 3: Bake the Chicken

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Remove the chicken from the marinade and place on the prepared baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F.

Step 4: Make the Mint Chutney

While the chicken is cooking, in a small bowl, whisk together the lime juice, olive oil, mint, salt, and pepper.

  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1/4 cup chopped mint
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Step 5: Serve

Serve the chicken hot with the mint chutney on the side.

Meat, Eggs, & Dairy

  • 4 whole boneless skinless chicken breast

Pantry Items

  • 1 cup plain greek yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup olive oil

Fresh Produce & Herbs

  • 1/4 cup fresh cilantro
  • 1/4 cup fresh mint
  • 1/4 cup fresh parsley
  • 1/4 cup red onion

Seasonings & Spices

  • 4 cloves fresh garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • clove salt
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