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Summer Grilling: Chicken Tikka & Cilantro-Mint Chutney

Chicken Tikka Cilantro-Mint ChutneyWhen I reach for an Indian cookbook, my go-to is Curried Favors: Family Recipes from South India

Though it’s not traditional, I served the chicken with some grilled red bell peppers and zucchini, so we could get it all done at once. Of course, we had some Trader Joe’s naan (garlic or plain) from the frozen section — love that stuff, it blows away the version in the bakery aisle. Just don’t do what I did, thinking it would be a great idea to warm them on the grill wrapped in foil. They may have been fine when they came off, but they ended up steaming and getting a little flabby as we got everything on the table. It didn’t stop me from eating it, but still.

Other great sides, depending on what time of year you make the tikka, are these cumin-roasted carrots and AOC’s roasted curried cauliflower.

Chicken Tikka

Print Recipe

Ingredients

  • 2 lbs. boneless skinless chicken breast, cut into 1.5 in. cubes
  • 1/4 c + 2 T. canola or vegetable oil
  • 2 t. garlic, grated
  • 1 t. ginger, grated
  • 4 t. ground coriander
  • 2 t. ground cumin
  • 1/4 t. cayenne
  • 1/4 t. ground black pepper
  • 1/8 t. ground cinnamon
  • 1/8 t. ground cloves
  • 2 t. lemon juice
  • 1 1/2 t. kosher salt
  • Cilantro-Mint Chutney
  • 2 c. of cilantro, loosely packed
  • 1 c. of mint leaves, loosely packed
  • 1/2 c. onion, chopped
  • 1/2 t. garlic, minced
  • 1/2 t. ginger, minced
  • 1/2 t. ground cumin
  • 1 t. serrano chile, minced
  • 1/2 t. sugar
  • 1/2 t. kosher salt
  • 2 T. lemon juice
  • 2-3 T. plain yogurt

Instructions

1

For Chicken:

2

Mix together canola oil, garlic, ginger, spices, lemon juice and salt in a large dish or large ziptop bag. Add the chicken and stir (or squish) into marinade until evenly coated. Marinate in the refrigerator for 1-2 hours, turning periodically.

3

Thread the chicken onto skewers (I use metal ones to help ensure the chicken cooks through). Grill for 7-10 minutes over medium-high heat, turning once, until cooked through.

4

For Cilantro-Mint Chutney

5

Put all ingredients in a food processor (or blender) and process until nearly smooth. You want a little texture.

Notes

Adapted from Maya Kaimal's Curried Favors

 

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  • amanda
    August 28, 2014 at 5:38 pm

    Made this tonight, so good! Cant wait to make the pasta salad with leftovers tomorrow.

    • Michelle
      August 30, 2014 at 8:10 am

      Yay! Glad you liked it, Amanda! πŸ™‚

  • Rhea
    August 18, 2014 at 4:47 am

    Looks and sounds awesome, How long will the chutney store in the fridge?

    Thanks πŸ™‚

    • Michelle
      August 19, 2014 at 7:48 am

      Thanks, Rhea! The chutney is best the day it’s made, but will make it a day or two in the fridge. It starts to turn a darker green, so if you end up making the chicken tikka pasta salad, you’ll have a little leeway. πŸ™‚

  • A Holiday for Foodies « Anita M. George: Journalist, Writer
    November 19, 2011 at 4:26 pm

    […] Cilantro Mint Chutney […]

  • Leiann
    June 6, 2011 at 7:56 am

    Looks & sounds YUMMY, can’t wait to try this combo recipe. Thanks MP!