Recipe for Tandoori-Spiced Chicken with Tomato-Ginger Chutney 
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Yield:
6
Ingredients:
Amount Ingredient
MARINADE ----------------
2 cup plain yogurt
2 tbl ground coriander
2 tbl mild paprika
1/2 tbl ground cumin
1/2 tbl ground ginger
1 tbl garlic powder
1 tbl freshly-ground black pepper
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp ground cloves
6 x boneless skinless chicken breast halves (7 to 8 oz ea)
----------------- CHUTNEY ----------------
3 cup chopped seeded tomatoes - (abt 1 1/4 lbs)
3/4 cup chopped red onion
1/2 cup chopped fresh mint
3 tbl minced peeled fresh ginger
3 tbl fresh lime juice
Salt to taste
Instructions:
Instructions: For marinade: Whisk yogurt and next 9 ingredients in large bowl to blend. Add chicken and turn to coat. Cover and refrigerate overnight.

For chutney: Combine all ingredients in medium bowl. Season to taste with salt and pepper. (Chutney can be made 1 day ahead. Cover and refrigerate.)

Prepare barbecue (medium-high heat). Brush grill with oil. Transfer marinade-coated chicken to barbecue grill. Grill chicken until cooked through, about 7 minutes per side. Transfer chicken to cutting board. Cut crosswise on diagonal into 1/2-inch-thick slices. Transfer to platter. Serve with chutney.

This recipe yields 6 main-course servings.

Comments: Not only is the yogurt marinade an excellent tenderizer, but it imparts a nice, mild tang as well. Begin marinating the chicken one day in advance.

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