Tandoori Chicken with Mango Chutney

This Tandoori Chicken recipe blends traditional Indian flavors with a creative twist of sweet mango chutney. The chicken is marinated in a mix of yogurt and aromatic spices, resulting in a tender, flavorful dish, while the chutney adds a refreshing contrast with its sweet and tangy notes. Perfect for a family dinner or a gathering, this dish respects traditional culinary principles while introducing a modern touch.

Ingredients:

• 4 chicken thighs, skinless and boneless
• 1 cup plain yogurt
• 2 tablespoons tandoori masala
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon cayenne pepper
• 1 tablespoon vegetable oil
• 1 ripe mango, peeled and diced
• 1 tablespoon brown sugar
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander powder
• Fresh cilantro, for garnish

Instructions:

1. In a large bowl, combine yogurt, tandoori masala, ginger, garlic, lemon juice, salt, and cayenne pepper. Mix well.
2. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
3. Preheat the grill to medium-high heat. Remove the chicken from the marinade and let any excess drip off.
4. Brush the grill grates with vegetable oil to prevent sticking. Grill the chicken for about 6-7 minutes on each side, or until cooked through and slightly charred.
5. While the chicken is grilling, prepare the mango chutney. In a small saucepan, combine diced mango, brown sugar, apple cider vinegar, cumin seeds, and coriander powder. Cook over medium heat for about 5-7 minutes until the mango is soft and the mixture thickens slightly.
6. Remove the chutney from heat and let it cool slightly.
7. Serve the grilled tandoori chicken with the mango chutney drizzled on top and garnish with fresh cilantro.